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  • Writer's pictureSam Deetjen

Cranberry Spice Cookies

Updated: Feb 28, 2020

I made these delicious cranberry cookies full of warming spices for Valentine's Day this year. But you can ditch the hearts and make them anytime!


1 & 1/2 cups brown rice flour

1/2 cup tapioca starch

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon each allspice, cloves, ginger

Dash of salt

2 handfuls dried cranberries

1/3 cup + 2T coconut oil (preferably sub for vegan margarine/butter so you can refrigerate dough)

5T soy milk

-Mix up all the dry ingredients in a bowl. Then mix in the cranberries.

-Add margarine/butter/coconut oil.

-Add in soy milk 1 tablespoon at a time until mixture forms a dough ball.

-If using margarine/butter, refrigerate dough for 30 mins before using. If using coconut oil, do not refrigerate. I did that and the dough was way too stiff and unscoopable.

-Scoop or roll and cut cookies out. I got 13 cookies.

-Cook for 15-20 minutes at 310°.

-Allow to cool for at least 15 minutes so the cookies firm up.

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