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★★★★★66 Comments

Vegan Cranberry Cookies Recipe (Gluten Free)

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by Lindsay Cotter Posted: November 30, 2022

Dairy-FreeEgg-FreeGluten-FreeVegan
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Vegan cranberries cookies in a Christmas cookie tin, one cookie broken in half on counter to show inside texture.

Made with gluten free oat flour, creamy nut butter, and plenty of festive cranberries, this Vegan Cranberry Cookies Recipe is a better-for-you cranberry cookie perfect for every occasion. Whip up a batch for holiday parties, tasty gifts, on-the-go snacks, or even quick breakfasts! 

four vegan molasses cookies stacked on top of each other

Crazy for Cranberries

This time of year cranberries seem to be everywhere and in everything! With recipes like Cranberry Balsamic Roasted Chicken, Slow Cooker Gluten Free Meatballs with Cranberry Sauce, Easy Cranberry Basil Shrimp Cocktail, and more, I’m not sure there are many foods that cranberries don’t pair well with. However, my favorite way to use this festive fruit is in this cranberry cookies recipe. Paired with warm spices and sweet molasses, recipes don’t get better than this! 

a gluten free vegan molasses cookie split in half

Not only are these cranberry cookies soft, sweet, and delicious, but they’re also made with whole food ingredients for a dairy-free, grain-free cookie everyone can enjoy! Plus, they’re so nutritious you can even eat them for breakfast. In fact, they make the perfect option for a post-workout snack to help you refuel with natural sugars and carb sources to keep you satisfied. Whether you’re making them to leave out for Santa, serve at holiday parties, or have a quick grab-n-go option throughout the week, I guarantee you’re going to love this cranberry cookie recipe! So, if you’re ready to get baking, keep reading to find everything you’ll need to know from the ingredients list to instructions, health benefits, and more! 

Key Gluten Free Vegan Ingredients

These cranberry vegan molasses cookies are super simple to make and is very similar to traditional gluten free sugar cookies, with a cranberry twist! Take a look below to find everything you’ll need. 

  • Gluten Free Oat Flour – Used to form the base of the dough, oat flour is a great gluten free option that provides whole grains and fiber.

    Pro-Tip: For a budget-friendly option, you can easily turn gluten free oats into oat flour! We teach you how here. 
  • Arrowroot Starch – Arrowroot starch works to add structure and texture to these cranberry cookies eliminating the need for eggs. However, if you don’t have arrowroot starch on hand, tapioca starch works just as well!
  • Spices – We included cinnamon and ginger to create a rich, warm flavor that pairs nicely with the sweetness of the sugar and cranberries.
  • Nut Butter – Any creamy nut butter such as almond or cashew butter can be used. Or, swap it out for sunflower seed butter, if you prefer!
  • Dried Cranberries – A great source of vitamins, antioxidants, and fiber, dried cranberries provide a pop of color and a sweet and slightly tangy taste. If you want extra chunks in your cookies, feel free to add more dried cranberries! Just make sure they are dried and not fresh, because fresh cranberries throw off the ratio of wet and dry ingredients.
  • Molasses – The secret ingredient that makes these cranberry cookies stand out from the rest, molasses adds sweet flavor and health benefits, but we’ll get to those later! 
  • Baking Staples – As with most baked goods, you’ll also need a few staple ingredients such as baking soda, salt, vanilla extract, and non-dairy milk. 
  • Sugar – For these cranberry cookies, you’ll need 3 different sugars including raw cane sugar, brown sugar, and sparkling cane sugar. However, they’re used for more than just sweetening the dough. For instance, the brown sugar helps create slightly chewier cookies while the raw sugar helps the cookies spread. When combined, they create one truly irresistible treat. 
Swap

Foodie Swap: To reduce the sugar content, try replacing the brown sugar with a sugar substitute like Swerve Monk Fruit Brown Sugar blend. 

Pro Tip

Health Benefits of Molasses

As if the nutritional benefits of cranberries weren’t compelling enough, it turns out molasses packs plenty of health benefits, too! For instance, not only is it a great source of Magnesium and Potassium, but 5 tablespoons of molasses (preferably blackstrap contains 95% of your daily allowance of iron.

In addition, due to the fact that it is a natural sugar, it is digested more slowly than other sweeteners and can help stabilize blood sugar, keeping insulin levels in check.

How to Make the Best Cranberry Cookies Recipe

These cranberry cookies might look fancy, but they’re super easy to make! Take a look below to see how they’re done. 

  • Preheat. To begin, preheat your oven, and line a baking sheet with parchment paper. 
  • Whisk. In a medium bowl, whisk together the dry ingredients. 
  • Beat. In a large mixing bowl or the bowl of a stand mixer, beat the nut butter, raw sugar, and brown sugar on medium speed until well combined. Add the molasses and vanilla to the mixture, and continue to beat until smooth.
overhead image of vegan molasses cookies dough in a glass bowl
a ball of cranberry cookies dough in a palm
  • Mix. Working in batches, gently add ⅓ of the dry ingredients to the bowl of wet ingredients, stirring in between each batch. Add the milk, and mix, scraping down the edges of the bowl. Once the ingredients are well combined, gently fold in the cranberries. 
  • Form the Cookies. Add additional milk, and gently mix until the batter is firm enough to roll into a large ball. Then, use a medium-sized cookie scoop to portion out the dough, and roll it into balls. 
two fingers holding a ball of cranberry molasses cookie dough that has been rolled in sugar
vegan cranberry molasses cookies on a baking sheet
  • Bake. Roll each ball of dough in the sparkling sugar, and place it on the baking sheet, pressing down slightly. Bake until the cranberry cookies are golden brown. 
  • Cool. Remove the baking sheet from the oven, and let the cookies cool for 10-15 minutes before transferring them to a wire rack.
12 vegan molasses cookies on a baking sheet with a hand grabbing one from the bottom right corner
Pro Tip

Storage Tips: Portion raw cookie dough into balls (without sugar coating) and place on a waxed paper-lined cookie sheet. Place in freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer.

Baking Tips and Tricks

Don’t Overmix. Be careful to mix, whisk, and stir the ingredients until they are just combined and smooth. Continuing to mix will result in dense, tough cookies. 

Adjust the Baking Time. For a softer, chewy cookie, bake for 11-12 minutes. Or, if you prefer crispy cookies, leave them in the oven for closer to 14 minutes. Just make sure they’re still soft when you pull them out! 

Decorate. Thanks to the use of vibrantly colored cranberries, these cookies are plenty festive as they are. However, if you want to spruce them up even more, try pressing additional cranberries or dairy free white chocolate chips into the cookies right after pulling them from the oven. Or, add a drizzle of melted chocolate or a sweet powdered sugar glaze on top! 

a box of baked vegan cranberry molasses cookies

Cranberry Cookies Frequently Asked Questions

Can I use fresh cranberries instead of dried? 

We don’t recommend it. Fresh cranberries will have a different liquid component which is likely to through off the balance of wet and dry ingredients in the dough. 

How long do cranberry cookies last? 

Leftover cookies will stay fresh in an airtight container at room temperature for up to 1 week. 

Can I freeze this cranberry cookies recipe? 

Yes! Store baked cookies in a freezer-safe container for up to 3 months. Or, freeze cookie dough balls for up to 3 months. 

Should I soak dried cranberries before baking? 

It’s not necessary to soak dried cranberries before baking! We already tested, tasted, and re-tested this cranberry cookies recipe to make sure that all the portions and flavors are in check. So, all you have to do is follow the instructions in the recipe card below! 

Prep

More Gluten Free Holiday Cookie Recipes

Whether you’re preparing a cookie tray for Santa, contributing to a bake sale, or just spending a cozy day in the kitchen, we’ve got you covered with all the best gluten free cookie recipes! 

  • Vegan Raspberry Thumbprint Cookies
  • Vegan Chocolate Chunk Cookies with Peppermint 
  • Flourless Candied Ginger Molasses Cookies
  • Sugar & Spice Almond Flour Sugar Cookies
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four vegan molasses cookies stacked on top of each other

Vegan Cranberry Cookies Recipe (Gluten Free)


★★★★★

4.8 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 22-24 minutes
  • Yield: 22–24 cookies 1x
  • Diet: Vegan
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Description

Made with gluten free oat flour, creamy nut butter, and plenty of festive cranberries, this Vegan Cranberry Cookies Recipe is a better-for-you cranberry cookie perfect for every occasion. Whip up a batch for holiday parties, tasty gifts, on-the-go snacks, or even quick breakfasts!


Ingredients

Units Scale
  • 1 ¾ cup to 2 cups (195 grams) gluten free oat flour
  • ¼ cup arrowroot starch or tapioca flour (grams)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Pinch of ground ginger
  • ½ cup creamy nut butter or sunflower seed butter for nut free option
  • ½ cup fine sugar or sugar substitute
  • 2 Tablespoons dark brown sugar or brown sugar substitute
  • 4 Tablespoons molasses
  • 1 teaspoon pure vanilla extract
  • 8 Tablespoons non-dairy milk, divided
  • ⅓ cup dried cranberries
  • ¼ cup sparkling sugar or sugar, for rolling

Instructions

  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set it aside.
  2. In a medium sized bowl, whisk together the oat flour, arrowroot starch, baking soda, salt, cinnamon, and ginger.
  3. In a large mixing bowl or the bowl of a stand mixer, beat together the nut butter, sugar, and brown sugar.
  4. Pour in the molasses and vanilla and mix until combined.
  5. Gradually, in batches, mix the dry ingredients into the wet ingredients. The batter will be very thick.
  6. Mix in 4 Tablespoons of milk and scrape the batter down from the sides of the bowl. Fold in the dried cranberries.
  7. Add an additional 4 Tablespoons of milk, and gently mix until the batter is firm enough to roll into a large ball. If the batter is too thick, add an additional Tablespoon of milk. If the batter is too thin, place it in the fridge to firm up for 30 minutes.
  8. Place the ¼ cup sparkling sugar in a shallow bowl or on a plate.
  9. Roll cookie dough, 1 Tablespoon each, into balls. Roll each ball in the sparkling sugar and place on a cookie sheet, pressing down slightly. 
  10. Bake cookies for 12-14 minutes. For chewier/softer cookies, bake for 11-12 minutes. For crispy cookies, bake longer or about 14 minutes. Allow the cookies to cool for at least 10-15 minutes before transferring to a wire rack to cool completely.
  11. Store in an airtight container for up to 1 week. 

Notes

Storage Tips: Portion raw cookie dough into balls (without sugar coating) and place on a waxed paper-lined cookie sheet. Place in freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer.

  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 111
  • Sugar: 10.1 g
  • Sodium: 169.3 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 17.9 g
  • Fiber: 2 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: vegan, gluten free, cranberry, dessert, cookies, holiday recipe

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Categories: Dairy-Free, Desserts, Egg-Free, Gluten-Free, Oven, Vegan, Vegetarian Tags: cookies, cranberries, cranberry cookie, cranberry cookie recipe, cranberry cookies, dessert, gluten free cookies, gluten free dessert, vegan, vegan cookies, vegan dessert

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Dani

    12/16/2022 at 8:27 AM

    Made a batch with sunflower seed butter and they turned out fabulous! They spread pretty thin while baking, but still taste amazing!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/17/2022 at 12:11 AM

      Oh no! Sorry they spread. Could be the type of sunflower seed butter or chilling time. But glad you still enjoyed them.

      Reply
  2. Rebecca J Coffin

    12/18/2020 at 3:39 AM

    I made these cookies using a 1 for 1 flour sub. They turned out tasting like muffins and were a complete hit. I couldn’t find my cranberries so I subbed chopped pecans and diced dried apples. Definitely keeping this recipe around.

    ★★★★★

    Reply
  3. Diane Andrulonis

    12/13/2020 at 8:47 AM

    Do these cookies freeze well?

    Reply
    • Avatar photoLindsay Cotter

      12/13/2020 at 1:11 PM

      They should be able to!

      Reply
      • Diane

        12/13/2020 at 3:47 PM

        Thank you, I like to make cookies ahead so will be making these soon and freezing, some, not all!

        ★★★★★

        Reply
        • Rebecca J Coffin

          12/18/2020 at 3:39 AM

          They do! I have frozen some already!

          Reply
  4. Michelle

    12/15/2017 at 11:06 PM

    Made these cookies today for a vegan, gluten-free friend. Not sure what I did wrong but they looked nothing like the pictures. They are very dark brown and the consistency is more like a very moist and chewy muffin. Several people who tried them said they were delicious, but “wouldn’t call it a cookie…” This was my first time baking anything gluten-free. Any idea what might have happened?

    Reply
    • Cotter Crunch

      12/15/2017 at 11:08 PM

      Totally understand! What flour did you use? And what type of molasses?

      Reply
      • Michelle

        12/15/2017 at 11:14 PM

        Hey! Thanks so much for your reply! I used Bob’s Red Mill Gluten-Free Baking Flour and Simply Balanced organic blackstrap molasses.

        Reply
        • Cotter Crunch

          12/15/2017 at 11:54 PM

          Gotcha. Ya, sometimes the gluten free flours have more xanthan or guar gum which made them chewy. Have you tried bob’s 1:1 GF flour?

          Reply
    • Cotter Crunch

      12/15/2017 at 11:56 PM

      also the black strap molasses could make them dark. Hey, if they are good than that’s great! vegan GF cooking is hard. Let’s call them Mookies. Muffin cookies. Haha!

      Reply
      • Michelle

        12/16/2017 at 12:04 AM

        Haha! Mookies! We were trying to think up another name for whatever it was that I ended up making and decided on “Molasses Morsels.” 🙂 Anyhow, they are definitely not Instagram worthy like your gorgeous pics but we love them (especially my two year old, we never let her eat cookies but these are loaded with good stuff so I’m cool with it), so thanks for the recipe! I’ll definitely be spending some more time on your site!

        Reply
  5. sarah

    01/05/2016 at 2:02 PM

    can you use a different flour besides cassava flour?

    Reply
    • Cotter Crunch

      01/05/2016 at 2:28 PM

      yep! cassava is a 1:1 ratio to most other flours. So you can use regular, multi purpose, etc.

      Reply
  6. GiGi Eats

    11/24/2015 at 8:49 PM

    Okay! I have ALWAYS WONDERED THIS: wtf is molasses! lol! I know it’s a sweentener but like… WHAT IS IT?!

    ★★★★★

    Reply
    • Cotter Crunch

      11/24/2015 at 10:25 PM

      it’s actually sugar beet juice which is boiled down to a syrup. So ya, you could totally bathe in it. kidding.. kinda

      Reply
  7. Sandra Laflamme

    11/24/2015 at 7:10 PM

    Super yummy and delicious. I love cranberry and these sounds just perfect!

    Reply
    • Cotter Crunch

      11/24/2015 at 10:26 PM

      thanks friend! i think you’d like post run too. haha. just sayin

      Reply
  8. Jess @hellotofit

    11/24/2015 at 3:33 PM

    I had no idea that molasses had that much iron! Very cool. Also, I’d gobble up these cookies. NOM.

    Reply
    • Cotter Crunch

      11/24/2015 at 10:26 PM

      yes! so obsessed with it because iron.. and well, yumness factor

      Reply
  9. [email protected]

    11/24/2015 at 3:24 PM

    Because molasses is good for you, I use it often: on top of a sweet potato, oatmeal, nut butter on toast or with plain yogurt and fruit.

    Reply
  10. Ashley @ Fit Mitten Kitchen

    11/24/2015 at 11:23 AM

    Um, NO IDEA Molasses was so nutritious! This is why I love you. And “…or even long rides.” I die. <3

    Reply
    • Cotter Crunch

      11/24/2015 at 3:26 PM

      Haha well for those crazy endurance people

      Reply
  11. [email protected]

    11/24/2015 at 7:01 AM

    That much iron and magnesium is also great for people who are pregnant and maybe not wanting to eat all the greens. You’re a genius.

    Did I ever tell you your almond mango bars helped get me through my first trimester? For real, I wanted virtually nothing and felt queasy all the time, yet those brought me solid food, a nice dose of vitamins and happiness.

    P.S. I want to do a post sometime in the future on legit super foods, not the marketing hyped ones. We should join forces.

    Reply
  12. jill conyers

    11/24/2015 at 5:31 AM

    I can always count on you to have the best gf recipes! Looks like another great idea for holiday gifts.

    Reply
  13. Sam @ PancakeWarriors

    11/23/2015 at 9:48 PM

    Molasses is the new superfood! I knew about it’s great ability to help refuel after workouts but I didn’t know you could get that much iron from it! What a great tip!! And yes I can’t wait to bake all the cookies! These are certainly going on my list!

    Reply
  14. dixya @ food, pleasure, and health

    11/23/2015 at 9:18 PM

    cookies are always a great idea and it is so much better than packaged stuff.

    Reply
  15. Rachel (LittleChefBigAppetite)

    11/23/2015 at 7:39 PM

    Gimme, gimme, gimme! I want all of these!!! Pinning!

    Reply
    • Cotter Crunch

      11/24/2015 at 7:24 AM

      sending you virtual cookies now! xxoo

      Reply
  16. Laura @ This Runner's Recipes

    11/23/2015 at 7:19 PM

    I honestly didn’t know that molasses was that healthy! I need to try some – especially to make cookies like these delicious ones! Love the cranberry and almond combo – yum!

    Reply
  17. katie

    11/23/2015 at 2:47 PM

    LOVE molasses! 🙂 these cookies have me drooling like usual!

    Reply
    • Cotter Crunch

      11/23/2015 at 4:25 PM

      you need! <3

      Reply
  18. Cheyanne @ No Spoon Necessary

    11/23/2015 at 12:33 PM

    One can never be too early for cookies, or have too many cookies for that matter! LOVING these cranberry almond molasses cookies, chicka! I had NO clue molasses was so good for you! That totally means I can eat a dozen of these cookies in one sitting, right? 🙂 SO YUM! Cheers – to a fabulous Thanksgiving week! <3

    Reply
    • Cotter Crunch

      11/23/2015 at 4:25 PM

      my thoughts exactly!

      Reply
    • Cotter Crunch

      11/24/2015 at 7:28 AM

      at least a dozen is recommended. 😉

      Reply
  19. Krysten

    11/23/2015 at 12:11 PM

    You are reading my mind with these cookies!
    I have been looking for GF cookie recipes to try for the holidays and these sound right up my alley! All the holiday flavours!

    ★★★★

    Reply
    • Cotter Crunch

      11/24/2015 at 7:27 AM

      so glad! let me know if you try them!

      Reply
  20. Laura @ Sprint 2 the Table

    11/23/2015 at 11:38 AM

    I STILL need to get my hands on the cassava flour. Love me some molasses.

    Reply
    • Cotter Crunch

      11/23/2015 at 4:27 PM

      girl, you’d love! it’s so versatile!

      Reply
  21. Sarah Grace Spann

    11/23/2015 at 11:18 AM

    With these fun facts about molasses, you make me feel a little less bad about myself for eating it by the tablespoon 😛 These look soooo delicious though, like I said, love my molasses!

    Reply
    • Cotter Crunch

      11/24/2015 at 7:30 AM

      never feel bad about molasses! spoon it up! <3

      Reply
  22. Erin @ The Almond Eater

    11/23/2015 at 10:54 AM

    Gahhhh I love molasses and Miguel hates it and I am convinced there’s something wrong with him. These photos are gorgeous Lindsay!

    Reply
    • Cotter Crunch

      11/23/2015 at 4:29 PM

      there is definitely something wrong with him! although my husband hates pumpkin. Weird guys

      Reply
  23. Rebecca @ Strength and Sunshine

    11/23/2015 at 10:24 AM

    Molasses is pretty amazing! It’s the one “sugar” I don’t mind using 😉

    Reply
  24. Laura @ Mommy Run Fast

    11/23/2015 at 10:02 AM

    Ooh, brilliant! I am a big fan of molasses. I remember my midwife recommending molasses tea when I was pregnant for extra iron- just a spoonful of molasses in hot water and it was delicious!

    Reply
    • Cotter Crunch

      11/24/2015 at 7:26 AM

      mmm i like that! i’ll have to try it next!

      Reply
  25. Amanda @ .running with spoons.

    11/23/2015 at 9:04 AM

    I go through the BIGGEST molasses obsession every year starting around this time. I think one year I even managed to polish off an entire bottle of the stuff in a couple of months 😆 But it’s so tasty! And I love what you said about being able to make cookies a nutritious snack with the right ingredients — totally the moto I live by.

    Reply
    • Cotter Crunch

      11/24/2015 at 7:26 AM

      i always think of you with cooking with molasses. xxoo

      Reply
  26. P. jeanne

    11/23/2015 at 8:50 AM

    This recipe came at the perfect time! I just bought a jar of molasses to make some gingerbread cookies for my hubby and was wondering what else I could make with it….these are DEFINITELY getting pinned!! 🙂 Thanks for sharing…you seriously have some of the best recipes out there!!! ~P

    Reply
    • Cotter Crunch

      11/24/2015 at 7:25 AM

      so glad! and saw you used BOB’s 1:1. that’s a great flour! how was the sweetness?

      Reply
      • P. Jeanne

        11/24/2015 at 7:32 PM

        The sweetness was perfect!! I used 3 Tablespoons of molasses & brown sugar 🙂 My 2 yr old son gobbled them right up!

        Reply
        • Cotter Crunch

          11/24/2015 at 10:25 PM

          wonderful!

          Reply
  27. she Rocks Fitness

    11/23/2015 at 8:46 AM

    You are the one who turned me onto molasses…I LOVE it…although I haven’t used it in a really long time…Happy Monday friend! XOXO

    Reply
    • Cotter Crunch

      11/24/2015 at 7:32 AM

      I did? yay! love you!

      Reply
  28. Blair

    11/23/2015 at 7:42 AM

    These cookies sound delicious! I love to hear that molasses is the new superfood…because I’ve been using it a lot recently! In oatmeal, in cookies, the list goes on. 🙂

    Reply
    • Cotter Crunch

      11/24/2015 at 7:31 AM

      oh i need it in oatmeal next, yes! genius

      Reply
  29. rAchel @ Athletic avocado

    11/23/2015 at 7:11 AM

    since these are healthy, I can eat them all in one sitting, right? Another perfect recipe, pinned 🙂

    Reply
    • Cotter Crunch

      11/24/2015 at 7:30 AM

      totally legit!

      Reply
  30. Jen

    11/23/2015 at 7:02 AM

    I love molasses! I make a gingerbread cookie every christmas with molasses. Makes them so chewy! I need to figure out more recipes that use molasses!

    Reply
  31. Susie @ Suzlyfe

    11/23/2015 at 6:53 AM

    Considering how much I love that sweet potato sunshine cereal, you better BELIEVE I’m a molasses fan! My only problem is that I wish I could buy a little bit less of it at a time. Like buying bulk pb or honey. What if I don’t need a gallon of it?

    Reply
    • Cotter Crunch

      11/24/2015 at 7:31 AM

      we should ask whole foods to make a molasses fountain! haha

      Reply
  32. Megan @ Skinny Fitalicious

    11/23/2015 at 6:12 AM

    I don’t need an excuse to eat a cookie…holiday or healthy is just a bonus! I love molasses but certainly do not use it enough!

    Reply
    • Cotter Crunch

      11/24/2015 at 7:32 AM

      so true! now you better get to eatin more of it asap! LOL!

      Reply
  33. Michele @ paleorunningmomma

    11/23/2015 at 5:35 AM

    I’m a little obsessed with molasses right now and just used it for another recipe. I love how rich and how healthy it is. The cranberries make these even better though – that’s another winter cookie obsession 🙂

    Reply
    • Cotter Crunch

      11/24/2015 at 7:32 AM

      currently craving your gingersnaps! YES! trade you cookies

      Reply

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Vegan cranberries cookies in a Christmas cookie tin, one cookie broken in half on counter to show inside texture.
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white background
    Dried Orange Slices (Oven or Dehydrator)
  • a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries
    Balsamic Roasted Cranberry Chicken

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