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Chocolate, Cranberry and Pumpkin Seed Cookies

These cookies are sweet, sour, chewy and crunchy all at the same time, with a little bit of heat from the chilli!
Servings: 18 cookies
Author: Amanda Lawson

Ingredients

  • 125 g wholemeal spelt flour
  • 100 g raw sugar
  • 70 g brown sugar
  • 75 g unsalted butter, softened
  • 50 g cocoa, sifted
  • 1 egg, room temperature
  • 100 g good quality dark chocolate, broken into small pieces I used Lindt, 78 % cocoa
  • 100 g good quality dried cranberries I like Market Grocer dried cranberries
  • 50 g pumpkin seeds
  • 1 orange, zested
  • 1 tsp vanillla bean paste
  • 1 tsp bicarbonate of soda
  • 1/4 tsp ground chili (optional)
  • pinch of salt

Instructions

  • Preheat the oven to 180°C (160°C fan-forced). Line 2 trays with baking paper.
  • Mix the together the flour, cocoa, bicarbonate of soda, chilli and salt and set aside.
  • Cream the butter and sugars together in an electric mixer until light and fluffy.
  • Add the egg, vanilla and orange zest and beat until incorporated.
  • Gradually add the dry ingredients to the butter mixture, and beat on a slow speed until all combined.
  • Fold in the chocolate pieces, dried cranberries and the pumpkin seeds.
  • Roll the mixture into small balls. I like to weigh the first few to about 35 g to make sure they're even in size. Space them out on the tray, about 3 x 4 per tray. Gently press down on each cookie with a fork.
  • Bake the cookies for 10 to 12 minutes. They will be a little soft to touch, but they will firm up as they cool.
  • Cool on a rack and store in an airtight container for up to 5 days (mine never last that long)!

Notes

The uncooked cookie dough will keep in the fridge for a week, or in the freezer for up to 3 months.