Soft Chocolate Cranberry Cookies (vegan)

Perfectly soft and thick chocolate cranberry cookies. Making a fun and unique cookie has never been easier!

What’s the secret to keeping these cookies soft? Cornstarch!
If you have never tried adding cornstarch to your cookies, I highly recommend it. Just like it gives gravies, puddings, and fillings a more full-bodied texture, cornstarch will keep your cookie dough more compact during the baking process, leaving the cookies soft, thick, and puffy.

Make sure not to over bake these as it will result in a crunchier cookie. It will still be tasty but if a soft cookie is what you want, try to keep the bake time closer to 10 minutes or less even depending on how long you refrigerated the dough for.

Chocolate Cranberry Cookies

Ingredients
1 cup spelt flour
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/3 cup cocoa powder
1/4 tsp salt
1 tbsp cornstarch
1/2 cup grape seed oil (or other vegetable oil)
1/2 cup coconut sugar
1/3 cup maple syrup
1/4 cup dried cranberries
1/3 cup chocolate chips

Directions
1. Preheat oven to 350F and line a baking sheet with parchment paper
2. In a large bowl, mix together spelt flour, baking soda, baking powder, cinnamon, cocoa powder, salt, and cornstarch.
3. In another smaller bowl, whisk the grape seed oil with the coconut sugar and maple syrup.
4. Add the oil mixture to the dry ingredients and mix until cocoa powder is incorporated
5. Fold in cranberries and chocolate chips
6. Cover and chill dough in the refrigerator for 15-30 minutes
7. Scoop dough and roll into tablespoon sized balls. Bake for 10-12 minutes until firm