Peanut Butter Cranberry Cookies

So I happened to have these beautiful red cranberries sitting in my fridge and I was wondering what to do with them. The first idea that hit was cookies :).

 

These cookies can be made with any nut butter and in my case I tried peanut butter. You can use store bought peanut butter or make it even at home for a better result. In case you want to make your own peanut butter this link could help.

http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe.html

Prepare Flax Egg

To prepare for the dish make a flax egg. This substitutes as a good replacer for egg and helps in binding the dough for the biscuit. To make a flax egg mix a tablespoon of flax meal (ground flax seeds) with 2-2.5 tablespoon of water. Keep it aside for 5 minutes and it sets into a gooey mixture.

 

Some helpful instructions for the dough

 

  • The dough prepared is quite crumbly in texture. Use a little water (2-3 spoonfuls) if you are not able bind it just as it is.
  • Shape the dough into a cylindrical shape by rolling gently with your hands. Place this cylinder of dough into a plastic cling film and wrap tightly.
  • Refrigerate for 45-60 minutes to harden the dough. Cut into cookie discs. If your cut cookies are a little crumbly you can still patch them together easily.

 

When you notice slight browning on the edges of cookies they are done. Once out of oven allow the cookies to cool down on a rack.

 

Ingredients

½ cup Peanut Butter
½ cup powdered Sugar
2 tablespoons Vegetable Oil
1 Flax Egg (1 tbsp Flaxmeal + 2 Tbsp water)
1 cup Whole Wheat Flour
1/3 cup Dried Cranberries (thinly chopped)

* Cranberries can be replaced with Raisins

Steps

1. Prepare your flax egg.
2. Preheat Oven to 200 C.
3. Mix the wheat flour and powdered sugar into a uniform mixture.
4. Mix the peanut butter, oil and flax egg together in a bowl.
5. Stir in whole wheat flour  mix and cranberries.
5. Mix well with hands and make the dough into a shape of log with width of 2 inches.
7. Wrap the dough tightly into a plastic cling wrap and refrigerate for 45 – 60 minutes.
8. Cut the dough into discs using a sharp knife.
9. Place on a cookie sheet and bake for 15 minutes. They will have brown edges and slightly soft center.
10. Cool the cookies on a rack. Place in a jar and enjoy it till it lasts :).

*Adapted from – http://www.veganfamilyrecipes.com/2014/11/nut-butter-cranberry-cookies.html

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