These vegan festive Fruit & Nut Choc Cookies have been going down such a treat in my house. Use any nut butter you like. I love to stud these cookies with green pistachio and deep red cranberries but they are divine with any dred fruit or nuts – try chopped dates or apricots and cashews. A great excuse to use up any odds and ends of fruit or nut packets.

Method

1. Preheat oven to 170°C. Line a large baking tray with parchment paper.
2. In a large mixing bowl, add the nut butter, maple syrup, egg, vanilla extract, and baking powder and mix together until very well combined.
3. Chop the chocolate and pistachios and fold through the batter.
4. Measure out roughly two tablespoon sized balls of the cookie batter onto the lined baking tray, making sure to leave a little room between each one. Press a few cranberries into each.
5. Bake for 8 -10 minutes or until the cookies are just set. Remove from the oven and allow to cool before serving.

Ingredients

130g (roughly 8tbsp) smooth almond butter  
3 tbsp maple syrup
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
60g good quality dark chocolate
1 small handful dried cranberries or raisins
1 small handful pistachios, roughly chopped
Pinch sea salt

My Cookbook