Chocolate Cranberry Oatmeal Cookies

Hey everyone!!!

So we took a little break but we are back and baking!

What better way to come back to the blog than by sharing something chocolate!  This cookie is gluten free and vegan and chocolatey and chewy goodness.


  • 1/2 cup Earth Balance
  • 1 cup packed dark brown sugar
  • 1 egg replacer…we used 1 tbsp chia seeds with 2 tbsp of water
  • 1 teaspoon vanilla extract
  • 1/2 cup brown rice flour
  • 1 tsp xantham gum
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats-gluten free Only Oats are what we used
  • 1/2 cup of dried cranberries


  1. Line a baking sheet with a parchment paper. Preheat oven to 350 F.
  2. Mix together in a stand mixer or an electric hand mixer, the Earth Balance and the sugar. Mix until combined and fluffy consistency.
  3. Add the chia egg and vanilla, and beat until blended.
  4. In a medium bowl, whisk together the flour, xantham gum,  cocoa powder, salt, and baking soda.
  5. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and the cranberries.
  6. Bake for 8-10 minutes.
  7. Once you take them out, they may be very soft but the cookies with crisp on the outside if you let them cool.  The insides will remain nice a chewy gooey though!



Almond Meal Chocolate Chip Cookies-Minimalist Baker

The Minimalist Baker did it again!

I love love love this blog.  So far everything I have made has turned out beautifully.  If you haven’t check out The Minimalist Baker, head over there…then come back here!

The weather was so super nice this weekend, it took a little motivating to make soup for soup month here at Crave Life, so I had to make some cookies to get me energized!  I had seen this recipe last week and decided to give it a try.

Easy peasy!  The recipe was easy and the cookies are delicious.

The cookies are crispy on the outside and chewy on the inside.  They are gluten free and vegan AND I got to try this egg replacer called aquafaba.  Aquafaba is the brine of the chickpeas from your can of chickpeas.  Now I know what to do with it!

When using aquafaba, you whip it…whip it good..just like an egg white.  Whip on the highest setting of your mixer and it will take a while, but once you see the peaks forming, you’ll know you’re there.  I added a touch of Cream of Tartar to help them along and I was so happy with the results.

Aquafaba is being seen more and more in vegan recipes and I know I will be using it again to replace eggs.



  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan dark chocolate chips, loosely chopped
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar
  • 1/4 cup aquafaba- whip it up!
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract


  1. In a large bowl, put in your almond meal, chocolate chips, coconut, baking powder and sea salt.
  2. Whip up your aquafaba with a hand or stand up mixer until you get peaks forming.
  3. Add the coconut oil and vanilla into the whipped aquafaba.
  4. Add the dry mixture to the aquafaba mixture.
  5. Chill for 30 minutes at least.
  6. Heat the over to 375F and line the cookie sheets with parchment.
  7. Make disc like shapes of the cookie dough using a tablespoon for measurement.
  8. Bake for 12-15 minutes or until golden brown.
  9. Cool and enjoy!


Pumpkin Season!

Pumpkin pie.  Pumpkin scones. Pumpkin muffins. Pumpkin spiced everything! Yes, it is pumpkin season and pumpkin flavoured everything is all around us.

Fall is now synonymous with pumpkin treats and although there may be an overload of pumpkin spice goodies, the pumpkin does give us some great health benefits.

Pumpkin is rich in dietary fiber, anti-oxidants, minerals, vitamins such as vitamin A, C and E.  Pumpkin is also a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.  It is also rich source of minerals like copper, calcium, potassium and phosphorus.

Not only is the pumpkin full of amazing nutrients, but the seeds are as well.  They are a great source of protein, minerals, such as iron and zinc, as well as niacin.  They are also an excellent source of trytophan.

So if the taste of pumpkin doesn’t get you to eat it, the health benefits are definitely will.

I bought a few local pie pumpkins the other day not really knowing where I was going to go with them, but I came back to this sweet potato cookie I make pretty regularly and thought that the pumpkin may be a good alternative.  I hadn’t tried the recipe with pumpkin before so it was also a chance to experiment too!

First step is to steam the pumpkin.  The pie pumpkins are smaller than your pumpkin you would buy for Halloween.  I cut the top off and then cut them in half to expose the inside and the seeds.  Take the seeds out and put them in a bowl and set aside for later.  Remember the seeds are edible and can be used to make a delicious little snack when roasted.  Scrape the goop out of the pumpkin and then cut into quarters.  Get a pot boiling and use a steamer attachment over your boiling pot or you can use the microwave by cooking on high for about 7 minutes per pound.  You will need to turn them every few minutes in the microwave to ensure even cooking.  The steaming method takes about 10-13 minutes, until the pumpkin is tender.  Set aside and let it cool a bit because it will be very hot.

Once the pumpkin is cool to touch, scrape the ‘meat’ out and put into a bowl and mash.  This mashed pumpkin will be what you use in the cookies.  If you end up with too much mush, you can put into an air tight container and put in the fridge to use for muffins or other recipes.  It will keep for a few days in the fridge.

Vegan Pumpkin Cookies


2 Cups Flour

** I made two batches.  One with wheat flour and the other gluten free.  The gluten free batch was made with 2 cups of brown rice flour and 2 teaspoons of Xantham gum.  I find this combination really works well for cookies.

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Ground Cinnamon

1/4 teaspoon ground nutmeg

½ teaspoon Salt

½ cup of grapeseed oil or you can use melted coconut oil or melted vegan butter.

1 Cup Pumpkin mash

1/2 Cup Sugar – I used some brown sugar, but coconut sugar could be substituted as well. If you want a sweeter cookie, add a couple of tablespoons more.

2 tablespoons Maple Syrup

1 teaspoon Vanilla Extract


Preheat your oven to 350ºF (175ºC).

In a large mixing bowl or the bowl of a stand up mixer, put in the pumpkin mash, maple syrup, vanilla, oil and sugar.  Mix until well combined.

In a separate bowl, mix in the flour, baking powder, baking soda and the cinnamon and nutmeg.

In increments, mix the flour mixture into the pumpkin mixture.  Mix in between adding to make sure all the flour gets mixed in evenly.  The dough will be sticky so don’t panic!

The best thing to do if you have the time is to put the mixed dough into the fridge for half to one hour.  It will just make handling the dough a little easier when you have to roll them into balls.

Line a baking sheet with parchment.

I roll my into balls and flatten with a fork.  Sprinkle a dash of cinnamon sugar on them and put them into your preheated oven for 10-12 minutes.


The cookie is a soft cookie and is so good as a snack.  I have to admit to having a couple for breakfast.  They are not overly sweet if you use the 1/2 cup of sugar, so if they seem like they need some more sweetness, there is always the option of adding a little maple drizzle on them too.

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The lovely seeds are not to go to waste either!  After you set them aside when you take them from the pumpkin, wash off with cold water and drain.  I let them sit on some paper towel to get excess water off of them.  Put them into a bowl (I had about 2 cups of seeds from two pie pumpkins) and I added 2 tablespoons of maple syrup and 1 teaspoon of ground cinnamon.  Mix thoroughly.  Spread out onto a parchment lined baking sheet and pop into the oven at 400 F.  Bake for 8-10 minutes and stir half way through.  The seed should be golden brown and dry to touch.

Take out and cool and enjoy!  There may be some that stick together but it almost makes it like a brittle that isn’t so sweet.  I was eating them like candy this weekend.  The seeds were so good.  Notice I said ‘were’


Hope you enjoy the pumpkin cookie and seed recipes today.  It is really starting to feel like fall now and we hope to bring you more delicious recipes over this season to share with you.

Happy Monday!