Cranberry Orange Cookies made with whole grain flour, cashew butter, and dairy-free using Almond Breeze Vanilla Almondmilk.
flour: You may use 1:1 gluten-free all-purpose baking flour (like the light blue bag from Bob’s Red Mill), but you may only need 1 1/2 cups. These cookies were not tested with a grain free flour.
butter vs. coconut oil: If using coconut oil, make sure it is softened and *not* liquid or solid. Use a room temperature egg to ensure even mixing. Using coconut oil may give the cookie dough a more oily feel but the cookies should bake fine.
egg: I did not test these with a vegan egg substitute. Recipe adapted from my Espresso Almond Butter Oatmeal Cookies
Keywords: holiday cookie recipes, dairy free cookies, healthy cookie exchange