We have no drummers drumming here. You will have to make do with a coupon instead. I think that's even better.
These cookies were my submission to this year's Great Blogger Cookie Swap. I thought they were fabulous! A little different, and that's always fun. Persian Lime has been my favorite oil for this past month. I find myself reaching for it most often when I want something with citrus. I think it just brightens up everything while still remaining savory. (And it reminds me a little of warmer weather.) But now, cookies!
Cranberry Lime Cookies with Caramel Chips
1 1/4 cup spelt flour
1 1/4 cup whole wheat flour
3/4 cup Persian Lime Olive Oil
3 tsp baking powder
1 tsp salt
1 1/4 cup sugar
1/2 cup vegan caramel chips*
1/2 cup cranberries
Zest of one lime, minced
juice of 1/2 a lime
1/2 cup milk of choice
1 tsp vanilla extract
1 tsp apple cider vinegar
Preheat the oven to 400degrees.
Combine flour, baking powder and salt in a large bowl. Make a well in the center and pour in the olive oil and the lime juice. Stir until combined. Add in the chips, lime peel and cranberries. Stir well.
Reduce the temperature to 350degrees.
On a greased cookie sheet, drop the cookies by the tablespoonful about half an inch apart. They do not spread much. Bake 9-11 minutes or until golden. Wait for the cookies to cool well before attempting to remove them from the cookie sheets. They are a bit fragile until they cool.
*I used these: Vegan Caramel Chips