![]() Flatten gently with a spatula.ĭrizzle the chocolate mixture over top (optional), then refrigerate for 1 hour. Line an 8x8 baking dish with parchment paper, then add in the crispy rice mixture. In a separate small bowl combine the melted chocolate chips and melted vegan butter. In a large bowl add the melted white chocolate chips, crispy rice, protein powder, and vegan butter. □¼ Cup Chocolate Chips + 2 tbsp vegan butter - melted (optional) □2 Cups Vegan White Chocolate Chips - melted Give this recipe a try and lmk what you think when you try it! Organic Natural Unsweetened Plant Based Protein Powder is completely undetectable which makes it ideal for adding to any and everything! These white chocolate crunch bars are IT! Easy to put together and the perfect treat to make whenever you’re in the mood for a little somethin’ sweet and need an energy pick-me-up. ![]() Getting your protein in has never been easier or more delicious □| #OrgainPartner Hungry for more? Follow me on Pinterest, Instagram, Twitter, and Facebook ! Give this recipe a try and let me know what you think of them in the comments below! Other Vegan Desserts You’ll Enjoy: Certainly not 12 cookies in one day!Īny who, you need these cookies in your life and I’m not going to keep them from you any longer. Ingredients 1cup/227 grams (2 sticks) unsalted butter, softened, more for pans 1cup/200 grams dark brown sugar, packed cup/66 grams granulated sugar 2. My husband at 12 of them in one afternoon! This is saying a lot because he’s never been too crazy about sweets. The first time I made these they were gone in two days. ![]() Simply flatten each cookie a bit before baking by gently pressing them down. One thing I’ve noticed with oatmeal cookies is that they don’t spread like other cookies. Y’all, these cranberry oatmeal cookies are so bomb! They’re perfectly sweetened, cranberries in every bite, soft, and chewy! Best of all, they can be made using just one bowl.Īfter combining the ingredients I used a cookie scoop to distribute the mix onto a baking sheet lined with parchment paper. So what do you do with a pantry full of cranberries? BAKE! How to Make Vegan Cranberry Oatmeal Cookies Not to mention the fact that I recently bought 6 bags of them at Harris Teeter (they were on clearance for $1.25!). Now let me tell you about these cranberry oatmeal cookies…īecause I’ve grown to love cranberries so much, I’ve been experimenting with different ways to enjoy them. See my strategy there?! The cranberries are deliciously sweet while the peanuts provide a nice balance. Instead, I keep them in the fridge so when I’m actually hungry, I have to physically get up to get them. It’s about the size of one of those little applesauce snack things.Īnyways, I’ve learned that keeping these at my desk after arriving at the office is a terrible idea. It sounds so basic, but it’s EVERYTHING to me! Actually, it’s become a bit of a problem.ĭo you ever mindlessly eat? Yea, me neither □ I store my little snack mix in an appropriately sized small container. Super simple- just dried cranberries and unsalted peanuts. A few months ago I started making my own little snack mix to take for work. Most anything cranberry related has been my jam lately. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.When’s the last time you had cranberry oatmeal cookies? If it’s been a while (or not ever), you definitely want these cookies in your life! They’re chewy, soft, delish, and packed with cranberries! ![]() When measuring flour, we spoon it into a dry measuring cup and level off the excess. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Stir in the oats and cranberries with a rubber spatula or wooden spoon.ĭrop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes. Melt the butter and allow to cool slightly. Beat in the flour mixture, a little at a time, until a smooth dough forms. 1-11.5 ounce package white chocolate chips. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.īeat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Pro tip Make sure the mixture is well combined before you add the wet ingredients. In a large bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, raisins, and dried cranberries. In a small bowl, melt the butter and set it aside to cool. Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Preheat oven at 325F / 165C / Gas Mark 3.
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