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Eggless Chocolate Cranberry Cookies
Servings 2 dozen small cookies
Ingredients
- 180 Grams Eggless Basic Cookie dough
- 3 tablespoons Chopped Cranberries
- 2 teaspoons Cocoa Powder
- 2 tablespoons Chopped pitachio optional
Instructions
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In a bowl, take the cookie dough and add cocoa powder, chopped cranberries, chopped nuts. Crumble the dough and add milk little by little so that you get a nice dough.
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Take a portion of the dough and roll it out into 1/2 cm thick circle. Using cookie cutter punch out the desired shapes.
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Transfer the cookies onto a tray lined with parchment paper. Bake @ 180 degrees in a pre heated oven for 8-10 minutes . Once done, transfer onto a cooling tray.
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Once completely cooled, serve / store in an air tight container.
Recipe Notes
- If the cookie dough is frozen / kept in the fridge, let it come to room temperature before you use it.
- The cookies will be soft as soon as they are baked. It will turn crunchy once it cools down.
- The yield will depend on the size of cookie cutter used.
- The baking time will vary depending in the size and thickness of the cookie.
- Using pistachio is optional but it adds a nice crunch to the cookies.