Chocolate Chip Cranberry Poppy Seed Cookies
Servings: 18 Cookies
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Ingredients
- 130 g whole wheat flour 1 cup plus 1-1/2 tablespoons
- 85 g all-purpose flour 1/2 cup plus 2 tablespoons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 10 tablespoons vegan butter unsalted, at room temperature
- 1/2 cup fine or granulated sugar
- 1/2 cup light brown sugar
- 1 large vegan egg 1 tablespoon chia or flax seed with 3 tablespoons water. Let sit for at least 15 minutes. Stir and use.
- 1/4 cup applesauce
- 1/2 cup semisweet chocolate chips or pieces
- 1/2 cup walnuts
- 1/3 cup poppy seeds
- 2/3 cup moist dried cranberries
Instructions
- Preheat oven to 475 degrees F.
- Grease or line two baking sheets with silicone baking mats and set aside.
- Whisk together the whole wheat flour, all-purpose flour, baking powder ,and baking soda in a large mixing bowl.
- With an electric mixer beat the butter and both sugars together on medium speed for 3 minutes, until well blended scraping the bowl as you go.
- Add the vegan egg, and beat 2 minutes more.
- Add the dry ingredients all at once, Stir or beat at low speed until just mixed.
- Add the poppy seeds, cranberries and chocolate. Stir with a wooden spoon only until just mixed.
- Divide the cookie dough into 18 pieces. Roll each piece into a ball and place on the baking sheets. Cover, and refrigerate for 2 hours or preferably overnight.
- When chilled, rearrange the cookies on one the baking sheet, leaving 2 inches between each cookie. Keep the remaining baking sheet refrigerated.
- Bake the cookies for 10 minutes,
- Remove baking sheet from the oven. Tap lightly each cookie with a spatula or turner or glass to flatten.
- Let the cookies rest sit on the baking sheet for 3 minutes, then transfer them to a rack.
- Repeat with the remaining dough.
- Let all cookies cool for at least 10 minutes before serving.