Vegan Chocolate Cranberry Orange Marmalade Cookies

This is a tweaked version of a Veganomicon recipe for Chocolate Raspberry Cookies. I didn’t care for the seeds too much, in the original recipe, and I thought the raspberry flavor wasn’t quite strong enough. It was kind of a “there’s something fruity about this cookie, but I can’t quite figure out what” kind of thing. Besides, chocolate and orange are one of the best flavor combos around, IMHO, and a personal fave, so I subbed orange marmalade for the jam, added chocolate chips, orange extract, orange flavored cranberries AND managed to cut ¼ cup of sugar from the original recipe! They have a nice orange flavor, tangy cranberries and gooey chocolate that will invariably end up on your eyebrow, jeans and elbow for some reason. Technically, you could make the dough without the chocolate chips and cranberries and add those in a nice symmetrical pattern when you smoosh the cookies flat before you bake them. Not that I’m the type of person that would DO that kind of thing, no siree, not me. I have a sister who would do that, but I don’t have time for that kind of silliness… Much 🙂

Vegan Chocolate Cranberry Orange Marmalade Cookies

INGREDIENTS

• ½ cup canola oil
• ½ cup orange marmalade
• ¾ cup organic sugar
• 1 tsp orange extract
• ½ tsp vanilla
• 1½ cups unbleached all-purpose flour
• ¾ tsp baking soda
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips
• ½ cup orange flavored dried cranberries

DIRECTIONS

1. Preheat oven to 350°, lightly grease cookie sheet or use parchment paper.
2. In a large mixing bowl, combine the first five ingredients.
3. Assemble your dry ingredients and sift directly into the marmalade mixture, stirring with a fork after every ½ cup or so.
4. Dump in the chocolate chips and cranberries and use your hands to fully combine all the ingredients. The dough may be a little crumbly and that’s okay, just try to get it as pliable as you can.
5. Roll the dough into walnut-size balls OR use a cookie scoop, and place them on cookie sheet.
6. Flatten them with your hands into 2½” discs. They’ll only need to be a ½” apart since they don’t spread out when baking.
7. Bake at 350° for 10-12 minutes.
8. Cool in pan for 5 minutes, then remove to a wire rack to finish cooling.

Makes about 2 dozen cookies.

Thanks for visiting my little vegan corner of Polly’s kitchen today!