When I was a little girl, I spent a lot of time in the kitchen with my mom on her spare time. One of my favorite things to make that we only made on special occasion was these delicious “Cranberry Orange Cookies”. I always thought of them as I got older. Their soft texture and sweet but tangy chew. This was something I would never forget.
After getting healthy, I tried to recreate this cookie but have still, to this day, been unsuccessful. Today, I had a different idea. I wanted to make bites that had the taste of those “Cranberry Orange Cookies” but in a more moist way. How could I accomplish this? I would put myself to the test but would I pass? Or, would I fail?
Once I stepped foot in the kitchen, I knew what I would do…make bite size cranberry orange cookie-dough-tasting goodness! I did in fact succeed and, now, I won’t ever have to “look back” on the memories of those days in the kitchen with mom but be able to bite into the memory with healthy and wholesome ingredients that feed my mind, body, and soul with the nutrition it craves.
P.S. these are the perfect on-the-go protein snack for before or after a workout, maybe even in between meals. Just make them already.
1 (15.5 oz) can chick peas
2 tbsp raw agave nectar
3 tbsp coconut butter
2 tbsp coconut oil
1/2 tsp orange extract
handful unsweetened dried cranberries
1. place all ingredients in the food processor
2. pulse until completely smooth + velvety
3. transfer the batter to a small bowl
4. line a cookie sheet with parchment paper
5. roll the batter into tbsp size balls + place on the parchment paper
6. if desired, roll the balls in either of the optional toppings
7. refrigerate for 10-15 minutes
9. store in an airtight container
Before processing the ingredients.
What the batter looks like before rolling
The finished product
How I store mine away