Dark Chocolate Cranberry + Ginger Cookies [Great Food Blogger Cookie Swap 2012]

by Sarah on December 12, 2012 · 13 comments

What did my (definitely NOT vegan) roommate have to say about the vegan cookies I made for my second year participating in The Great Food Blogger Cookie Swap?

The Great Food Blogger Cookie Swap 2012“They taste like trail mix and granola…

...on top of oatmeal……covered in chocolate!”

[For the record, I'm not quite sure where that flavor profiling came from--well, except for the chocolate--considering there are no oats or nuts involved...but she swears it must be the flax (egg).]Regardless of where the description came from, it sounds–and tastes–like heaven to me.

I think they were just following the advice of the swap’s incredibly generous sponsor*–OXO–and acting like VERY good cookies. :)

*The company matched donations, dollar-for-dollar–up to $100,000–to Cookies for Kids’ Cancer.

You can stop licking the screen now.

[Vegan] Dark Chocolate Cranberry + Ginger Cookies

Makes 18-20 Cookies

  • 1/3 cup canola oil
  • 1/3 cup granulated sugar
  • 1/3 cup demerara (or brown) sugar
  • 1 Tbsp. ground flax
  • 3 Tbsp. vanilla unsweetened almond (or other non-dairy milk)
  • 3/4 tsp. vanilla extract
  • 1 cup whole-wheat pastry flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 3/4 cup dried cranberries
  • 1/2 cup chopped crystallized ginger
  • 1/2 cup vegan dark chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together oil, sugars, flax, extract, and almond milk.
  3. In a separate bowl, stir together flour, salt, baking powder, and spices.
  4. Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
  5. Stir in cranberries, ginger, and chocolate.
  6. Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
  7. Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
  8. Cool completely on wire racks before storing.

—————-

Of course, I only got to eat two of them, since I was making them to pack and ship to fellow vegan bloggers around the country–including former Foodie Pen Pal Rachel, and wonderful friend-through-blogging Heather (!)–but, the best part about swapping is that you get some goodies right back!First up were the Gremlins, described as the ‘vegan cousin to a Monster cookie,’ sent from Nick and Jacks @ Happy to be a Table of Two.I can tell y’all I would be happy to sit at their table ANY time, and I have been counting down the days until I can figure out just how they put together such perfectly formed beauties stuffed with chocolate and cherries, and the correct balance of slight crunch with yummy chew.Thank you to Ashok @ Bytes and Bites for the incredible Pumpkin Pie cookies, which were gone in a matter of hours when presented to The Smart Family over the weekend. It was generally agreed upon–by even Stepmama Smart, who calls vegan cookies ‘just plain wrong’–that the chocolate-to-pumpkin ratio was ‘just so’ that you couldn’t miss getting a glorious bunch of dark chocolate in every spiced pumpkin bite.

They also made perfect cookie crumblies. :)

In addition to the adorable tin which I did slightly squeal over, I have to thank Jacqueline @ Beyond Nfinity for sending me these Chestnut Sweet Red Bean Ginger.She knew a WEIRD FOODIE when she saw one(‘s name), and that I would appreciate the underlying infusion of my favorite seasonal spice with the ‘now that’s interesting’ appeal of the sweet red bean paste in these more-like-a-tea-cake cookies. (And of course, thank you to Lindsay @ Love & Olive Oil and Julie @ The Little Kitchen for organizing this amazing–and amazingly delicious–blogger swap!)

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{ 13 comments… read them below or add one }

Katie @ Talk Less, Say More December 12, 2012 at 9:34 am

Those look AMAZING!!

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Allie December 12, 2012 at 9:40 am

Holy cow these all look good. And now, of course, I’m craving cookies. At 8:30 am, but really, is it ever too early for cookies? I absolutely adore red bean paste. And your cookies with chunks of ginger and chocolate? Yeaaah, I need a cookie swap…

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Laura @ Sprint 2 the Table December 12, 2012 at 10:13 am

Whoa – you got some amazing cookies in need to get my hands in those sweet bean cookies!

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Jenni December 12, 2012 at 12:04 pm

Yum, those cookies sound fantastic! :)

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Rachel @ My Naturally Frugal Family December 12, 2012 at 12:59 pm

The 3 who sent you cookies I sent cookies to…interesting match ups for sure.

I would never have thought to put bean paste in a cookie, so I will have to check out her recipe.

But I can vouch for the deliciousness of your scrumdiddlyumptious cookies. I have enjoyed them, and only have a few left. The chocolate and cranberry combo is PERFECT.

Thanks Sarah!

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Heather @ Better With Veggies December 12, 2012 at 3:50 pm

I can vouch for your amazing cookies – they are Kirk’s favorite of the bunch!! The combination of flavors is so my style – spicy, sweet, and flavorful. :)

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Sarah December 13, 2012 at 10:08 am

Are you sure he didn’t just like them the best since I sent a special one just for him? ;)

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Danica @ It's Progression December 12, 2012 at 9:24 pm

these sound amazing!! I pinned the recipe to make this weekend for a cookie swap I’m going to :)

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Sarah December 13, 2012 at 10:08 am

I hope they are a hit!

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Dena @ 40 Fit in the Mitt December 12, 2012 at 11:01 pm

Yummy! Adding this recipe to my weekend baking spree! Thanks

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Brittany @ Delights and Delectables December 15, 2012 at 10:29 am

I need a cookie!! I bet my gluten free flour would work perfectly!

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Fran@BCDC December 16, 2012 at 6:41 am

Many, Many yums…

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Jacks December 16, 2012 at 5:19 pm

Wow! These look awesome! Can’t wait to try these. :)

And thanks for such a great review – so glad you liked our Gremlins!

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