Cashew Cranberry Cookies {Vegan, Gluten-Free}

Festive cashew cranberry cookies taste nutty and tangy, and look oh-so-pretty on a cookie platter. Great for office parties, holiday events or Santa's plate. These make a sweet vegan hostess gift, too, when tied with a green satin ribbon! 

Cashew Cranberry Cookies Ingredients

1½ cups cashews

½ cup arrowroot flour
1⁄3 cup coconut palm sugar (or sugar)
1/8 tsp salt
1 tsp vanilla extract, or 1/4 tsp vanilla bean powder
1⁄4 C maple syrup
½ cup dried cranberries


Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or re-usable silicone mat.

Put cashews in the food processor and grind cashews until smooth.

Add in the coconut oil and continue processing 1 minute more.

Add in the flour, sugar, salt, and vanilla and pulse.

Add in maple syrup, pulse briefly.

Mix in dried cranberries with a wooden spoon.

Roll into 1 inch balls and place on a cookie sheet lined with parchment paper (or silicone mat) leaving about 1-inch between each ball. Flatten cookie dough balls slightly.

Bake at 350 degrees F for 10-12 minutes or just starting to brown. Let cool slightly on pan. Gently remove to wire rack and cool completely before storing.

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