Whether it be post-Thanksgiving or you have some spare cranberry sauce after a cheese and wine night, leftover cranberry sauce can be used for making cookies!
I had some leftover from last week and was browsing through recipes when I noticed this intriguing recipe, I had no choice but to make these! A lot less sugar than in the original recipe thanks to using a hot chocolate mix (vegan as it was dark Green & Blacks) along with carob fruit syrup - yay!
It requires cupboard staples, and make for a fantastic treat. I reckon they are quite christmassy too *smiles*
Cranberry & Cocoa Cookies
(Makes 10 medium ones, or 20 small ones)
1 1/2 cup flour (I used 1/2 cup flour and 1 cup oats)
1/2 cup cocoa (I used half hot chocolate powder, and half cocoa)
1/4 tsp salt
3/4 tsp bicarbonate of soda
1/2 cup cranberry sauce
3 tbsp oil
3 tbsp syrup (carob, agave, maple, or honey, the latter being non-vegan)
1 tsp vanilla extract
- Pre-heat the oven to 160C.
- Have the dry ingredients in a bowl, stir well until combined, and then add the remaining ingredients. Stir until you have a sticky dough.
- If making medium cookies, shape with two tablespoons, and set them on a baking paper-clad tray, if making smaller ones, use teaspoons.
- Repeat until you have 10 (or 20) cookies shaped up, and pop them in the oven! Bake for 15-17 minutes for the bigger ones, or 10 minutes for the smaller ones. They should be soft to the touch, but baked through.
- Allow to cool before serving, with a glass of milk or a glass of red - because these are super chocolatey!