Honestly, I liked these cookies a whole lot more than I expected to. I was wary of adding fresh cranberries, but there's enough sugar to counteract the tart, and the orange juice adds some nice dimension. They could certainly handle some orange or lemon zest, too. I think these may go into the regular cookie rotation, and maybe even into the Christmas repertoire.
Cranberry Kitchen Cookies - Vegan
adapted from All Recipes
1/2 C vegan butter*
1 C sugar
3/4 C brown sugar
1/4 C + 2 Tbsp orange juice
1 1/5 tsp Ener-G egg replacer (equivalent to 1 egg)
2 Tbsp water
3 C flour
1 tsp baking powder
1/4 tsp baking soda
2 C fresh cranberries, roughly chopped**
Preheat your oven to 375F. Grease or line cookie sheets.
In a large bowl, cream together butter and sugars. Mix in the orange juice, egg replacer, and water. Stir in the flour, baking powder, and baking soda. Using a spoon and your fingers, form rough balls of dough and place them on your prepared cookie sheet.
Bake for 10-15 minutes (14 minutes was my sweet spot), or a little longer for crispier cookies. Let cookies cool on the sheet for a few minutes before transferring to wire racks to cool completely.
Makes approximately 3 dozen. maybe 4? we were eating them before I counted them.
*if you use regular butter, add 1/4 tsp salt at the same time you mix in the baking powder and baking soda
**I measured about 2 C of whole cranberries and then chopped them. If you want to mix it up and add nuts (I think hazelnuts sound good) or chocolate chips or something else yummy, I would use less cranberries.