Chocolate Cranberry Cookies

I baked these cookies for dessert over the last weekend when my dad and step mom came over for dinner. The whole idea of freshly baked cookies served with ice cream for dessert makes so much sense now that I can’t believe I haven’t though of this before. I made the dough the previous evening so it had time to rest overnight, and the cookies were very easy to whip up after dinner had been served and enjoyed.


Everybody loved the combo of tart cranberries and melty dark chocolate, and the vanilla ice cream magically transformed the cookies into a real dessert. This makes 8 large cookies – pictured here are the two survivors on the day after.

The Dry Mix:

  • 3 dl spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

The Wet Mix:

  • 1 dl dark syrup
  • 1/2 dl muscovado sugar
  • 1/2 dl canola oil
  • 1 tablespoon soy yoghurt
  • 1 teaspoon vanilla extract


  • 1/2 dl dried cranberries
  • 1/2 dl chopped chocolate (72 %)

First I stirred together the wet and dry mixes in separate bowls, added the wet to the dry, and stirred with a fork until almost combined. I poured in the cranberries and chocolate and kneaded them in, and then refrigerated the dough overnight in a zip-lock bag.

After our dinner the next day, I pre-heated the oven to 175 degrees Celsius, and divided the dough into 8 equal portions. I rolled them into balls and flattened slightly on a cookie sheet, and then baked for 11 minutes.

The cookies came out of the oven still soft, but after about 10 minutes they had nice crispy edges and chewy centers – quite perfect served with a scoop of ice cream and a dessert fork.



  1. Posted April 12, 2009 at 18:33 | Permalink


  2. Posted April 12, 2009 at 18:55 | Permalink

    A great idea indeed! I ‘ve never had ice cream and cookies before, too. You are right, it sounds totally reasonable :)

  3. Posted April 12, 2009 at 20:57 | Permalink


  4. Posted April 12, 2009 at 22:14 | Permalink

    I like the combo. of the tart and sweet as well. These look yummy!

  5. Posted April 13, 2009 at 16:01 | Permalink

    These look delicious!

  6. Posted April 14, 2009 at 04:08 | Permalink

    Ooh, I would be thrilled with fresh cookies & ice cream!

  7. Posted April 14, 2009 at 12:26 | Permalink

    Sounds like a match in heaven: cookies and icecream, cranberries-vanille-chocolate flavoured.

  8. Posted April 15, 2009 at 00:20 | Permalink

    These cookies look perfectly delicious! Love the idea of putting ice cream on top.

  9. Posted April 16, 2009 at 10:56 | Permalink

    mmm … icecream and cookies, I love it! :-)

  10. T
    Posted April 16, 2009 at 20:39 | Permalink

    We used to eat chocolate cookies with vanilla ice cream with my little sister. We called it “jätskiketski”. :)

  11. Posted April 17, 2009 at 04:22 | Permalink

    Ooh this sounds like the perfect cookie!

  12. Posted April 17, 2009 at 14:38 | Permalink

    I am now officially craving cookies with a mountain of ice cream on top. beautiful work, Anni.

  13. Posted April 21, 2009 at 09:37 | Permalink

    that looks positively divine! have been following your blog for awhile now, and I simply can’t believe you had cookies that survived the first day! ohmygoodness, I would have eaten them all…but alas, I lack balance/moderation in my life =( anyway, will try this recipe one day…for now, I’ll salivate at the pictures.


  14. Posted April 21, 2009 at 15:56 | Permalink

    Very nice yummy recipe.
    I would like to ask if I can avoid using Soy Yoghurt since it’s very hard to find, or if I can replace it with sth else?

    many thanks

  15. Anni
    Posted April 21, 2009 at 17:07 | Permalink

    Belle – I know, but we had a lovely dinner right before these cookies so there simply wasn’t room for all of them!

    Kiki – you could probably use applesauce instead of the soy yoghurt here, or soy milk and just a drop of vinegar. The acidity helps with the texture a bit, especially when baking soda is used. I hope this helps!

  16. Posted May 5, 2009 at 10:52 | Permalink

    suddenly, i felt like baking..i need to make those cookies soon !

  17. Posted June 14, 2009 at 15:11 | Permalink

    these look great i’m going to make them.
    but how long about did you let the dough sit in the refrigerator?

  18. Anni
    Posted June 15, 2009 at 08:50 | Permalink

    Celia – I made the dough the previous night and it was in the fridge overnight, and then till dessert. So to be exact I’d say about 20 hours, but I’m sure anything from 10 hours up to 2 days would work just fine.

  19. Posted February 19, 2011 at 20:06 | Permalink

    Wow! I just made some tofu with cranberry paste ( and now I have lots of leftover frozen cranberries. Do you think those would work instead?

  20. Anni
    Posted February 24, 2011 at 11:15 | Permalink

    Thanks for your sweet comments Lady Amalthea! To answer your question – using frozen cranberries in cookies might not work very well, since they contain so much liquid. The cookies might end up soggy and not keep very well. I would opt for dried berries in cookies, even if flavorwise frozen berries would surely be delicious!

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