3/4 Cup Granulated Sugar
3/4 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Unsweetened Applesauce
1/2 Cup Vegan Butter, Melted and Cooled
2 Tablespoons MiSOgood Soy-Free Miso
2 Teaspoons Vanilla Extract
2 1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 1/2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350 degrees and line two sheetpans with parchment paper or silicone baking mats.
In a medium bowl, mix together both sugars, applesauce, oil, zest, and both extracts. In a seperate bowl, whisk together the flours, salt, baking soda and powder, and spices. Add the cranberries and almonds and toss to coat.
Add the dry ingredients into the wet and use a wide spatula to combine. Use an ice cream scoop to portion out 2 - 3 tablespoons of dough per cookie onto your prepared sheets, allowing at 1 1/2 inches between them; they will spread!
Bake for 12 - 14 minutes, until golden around the edges. They may not look fully cooked in the center, but be careful not to overbake! They'll firm up as they cool on the sheets.
Makes 20 - 24 Big Cookies
Notes:
Add 1/2 cup chopped, toasted walnuts or pecans for more crunchy, nutty goodness.
