white chocolate gingerbread trail mix cookies (v, egg-free)____________________________________Chewy oat-based cookies speckled with nuts, cranberries, white chocolate chips, and sweetened with thick molasses, dark sugar, and maple syrup. Vegan and egg-free. Use a good quality white chocolate such as Ghirardelli chips or even a chopped white chocolate bar, either works beautifully. Those with almond allergies, rejoice! Any nut can be subbed in for the almonds so long as it is ground in a similar meal-like texture as is called for in the recipe.
Ingredients
- 1 cup whole almonds
- 2 cups old fashioned oats
- 3/4 cup whole wheat flour
- 1/4 cup brown sugar, packed
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp ginger powder
- 1/4 tsp kosher salt
- 1/3 cup dark molasses
- 2 tbsp pure maple syrup
- 4 tbsp melted coconut oil
- t tsp vanilla extract
- 1-2 tbsp milk of choice (I used oat)
- 1/4 cup dried cranberries
- 1/4 cup good-quality white chocolate chips (Ghirardelli is my go-to)
orange glaze
- 3/4 cup powdered/confectioner's sugar
- 2 tbsp orange juice, homemade or good-quality storebought (Simply brand fits the bill well)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a food processor, pulse almonds and oats together until a fine meal develops. Take care not to overprocess else the nuts will release their oils and morph into almond butter. Add mixture to a large bowl. Stir in flour, brown sugar, baking soda, spices, and salt. Whisk well until any clumps of brown sugar are thoroughly incorporated in the batter.
- In a separate bowl, whisk molasses, maple syrup, coconut oil, and vanilla until smooth. Add dry ingredients to wet and stir with a rubber spatula. Add milk 1 tablespoon at a time until batter is cohesive. Fold in cranberries and white chocolate chips.
- Roll batter into 1-1/2 inch balls and press gently to flatten. Place on baking sheet about an inch or so apart - the cookies do rise and spread a bit. Bake for 10-12 minutes until bottom edges are lightly crisp. Remove from oven and cool 10 minutes on the baking sheet (the cookies will continue to bake and crisp up in the process), then transfer to a wire cookie rack and cool completely.
- While cookies cool, make the glaze. Combine powdered sugar, orange juice and vanilla in a small bowl and whisk with a fork until incorporated. You may choose to add more juice or sugar depending on preferred thickness.
- When cookies are completely cool to the touch. decorate! I used a fork to drizzle glaze overtop, but a spoon works well also. If you know an artistic method of glazing cookies, go for it! Serve with coffee or milk for a delightful midday or midnight treat.