Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies
These Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies are absolutely delicious! They’ve got a beautiful balance of sweet, tart, and nuttiness. The saffron adds a lovely earthy almost floral taste, which is beautifully combined with a bit of tartness from the cranberries, a bit of sweetness from the white chocolate, and a bit of buttery nuttiness from the roasted macadamias! Yum! In Sweden, saffron is a spice heavily enjoyed in Christmas baking. I absolutely looove saffron. And these cookies!! These are the perfect cookies to bake for the holidays and for giving away during the festive season.
HEALTH BENEFITS
These Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies are healthier than regular cookies because they use cashew butter in place of regular butter. This means that the cashew butter in the cookies provide a source of healthy fats and plant based protein. The cookies also have a large amount of almond flour which subs out the usual all purpose flour. This means that the almond flour provides healthy vegan protein and more healthy fats. Almonds are also a great source of many other nutritional benefits such as antioxidants, vitamin E and fibre. I love sneaking in nutritional benefits as often as possible! Therefore these cookies, along with many of my other recipes, include many healthy ingredient alternatives! But don’t worry, zero taste and quality is sacrificed! I’ve come to these ingredient swaps and ratios after much testing so these cookies will definitely satisfy your craving for sweets!
These Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies are deliciously chewy with the perfect crunch around the edges. I love a good soft cookie and I especially do during the holiday season! And I reaaaally love a good saffron cookie during the festive season, I have another saffron cookie recipe on my blog. They are Vegan Saffron Cookies with Pistachio and Orange Zest and SO delicious. So give those a try as well! But for now, I hope you like these cookies as much as I do! Let me know what you think 🙂
More recipes on my blog like these Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies:
Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies
Ingredients
- 0.5 g saffron
- 3-4 tbsp oat milk* room temperature
- 1 tsp freshly squeezed juice from a lemon or orange
- 1 ½ tsp pure vanilla extract
- 96 g almond flour 1 cup
- 96 g all purpose flour ¾ cup
- ½ tsp baking powder
- ¾ tsp baking soda
- ⅓ tsp fine sea salt
- 170 g white granulated sugar
- 70 g light brown sugar
- 188 g cashew butter room temperature
- 1 tbsp light syrup
- approx 75 g roasted macadamia nuts, chopped
- 100 g vegan white chocolate, chopped into chunks
- 55 g dried cranberries
Instructions
- Mix together the oat milk*, citrus juice, and vanilla with the saffron in a small mixing bowl so the saffron is fully incorporated in the liquids.
- Sift and whisk together all the dry ingredients (except for the nuts, cranberries and chocolate) in a mixing bowl. Set aside.
- The cashew butter should be the texture of soft butter. Cream the cashew butter together with the sugars until completely combined. Add the rest of the liquid ingredients and whisk again.
- Add the dry mixture to the wet mixture and mix until almost combined. Then add in the cranberries, white chocolate and the macadamia nuts.
- Chill the dough for about 30 minutes.
- Preheat the oven to 175°C and prepare two baking sheets for the cookies when the cookies are done chilling.
- Form 20 cookie dough balls. Make sure some of the cookie mix-ins are resting on top of the cookie dough balls so the cookies will look nice and fancy. Press each cookie ball down a bit so they're not flat as a pancake but not either round balls.
- Bake the cookie trays one at a time and bake them for 10-12 minutes depending on your oven. The cookies are done when the edges have a nice golden brown colour, but don't let them gain too much colour otherwise the cookies will become dry and over baked!
- Enjoy with a nice cup of mulled wine or tea/coffee! Store the leftovers in an airtight container.