I hope that you all had the most wonderful Thanksgiving weekend! Our Holiday was HUGE and I decorated and cooked for like 2 days before the meal. It was so much fun, but you know what is not fun? Cleaning up. When it’s Sunday, and you still find yourself putting stuff away and folding laundry that you created on THURSDAY it can make a girl wonder why I would do such a thing.
And Friday morning I was up at 6:30 manically decorating for Christmas of course. That pretty much continued up until Sunday evening, so yeaaahhhhh…. There is a lot of glitter in the house (decoration tour to come!!!)
And of course, the girls wanted to bake! There were Christmas cookies going on in the house all day Saturday. We made Gingerbread Men and these amazing Chewy Chocolate Caramel Cranberry Cookies which were insanely delicious and smelled up the house like a dream!
- 1 tablespoon chia seeds
- 3 tablespoons hot water
- 2 ¼ cups all purpose gluten free flour (I use Bobs Red Mill)
- 1 cup brown sugar
- ½ cup white sugar
- ½ teaspoon xanthum gum
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ cup of soy free vegan butter at room temperature
- 3 tablespoons almond butter
- 1 tablespoon vanilla
- 2 tablespoons coconut milk
- ½ cup vegan caramel chips
- ½ cup vegan dark chocolate chunks
- ½ cup dried cranberries
- Preheat the oven to 350 degrees and prepare two sheet pan with silpats or parchment paper.
- In a small bowk combine the chia seeds and hot water, stir together and set aside.
- In the bowl of a standing mixer combine all of the dry ingredients with a paddle attachment. Add the vegan butter and mix in well.
- Then add the chia seeds, almond butter and vanilla and whip until you have a fluffy cookie dough. On low speed mix in the chocolate chunks and caramel chips and cranberries until well combined.
- Scoop the cookies by the rounded spoonful onto the prepared sheet pans (they will spread, so leave them room!)
- Bake the cookies 14-16 minutes until golden around the edges. Pull the cookies out and let them cool for a few minutes before transferring them to a cooling rack with a spatula.
- Store in an airtight container at room temperature or in the freezer.
Print Recipe
I need a batch of these ASAP!
Xanthum gum?????
Hi Pat, xanthum gum is used in gluten-free baked goods to help give the texture of regular flour. It is in the specialty flour section at most grocery stores now. I use Bobs Red Mill brand.
What brand caramel chips do you use in your recipes?
King David (on amazon)
You do not specify chia amount.
Hi June- its the very first ingredient in the recipe!