If you’re as lazy as I am (sorry, not sorry), you try to save time and avoid extra work as best as you can. No matter where. Even when baking cookies! Ok… maybe I am not really lazy… just not in the mood to do stuff several times in a row, clean up stuff several times, etc. That’s why I love me some Slice ‘n’ Bake Cookies like these here. One big bowl of dough makes two completely different batches of cookies. One batch with cashews (a bit salty) and the other batch with cranberries and some extra chocolate. That’s great, isn’t it? ;)

I’ve baked a lot of cookies in my life. Just for the blog here more than 300 different types of cookies. Luckily, a lot of them can be made with the same basic dough. Most of the time they are only different because of the “add-ons” – ingredients you add to the dough to give it a certain flavor or texture… something like dried fruits, berries, nuts, chocolate, etc. This means you can use one basic dough and make many different types of cookies super easy in one go. Easy peasy ;)

Well… the same principle applies here. One basic (vegan) chocolate dough has been divided – one batch got the chopped cashews and the other batch some chopped cranberries and extra chocolate. Double the ingredients for the dough and you can easily make four different types of cookies ;)
The cookies with cranberries and chocolate are for the ones with a sweet tooth and the ones with the cashews are for everyone that likes sweet ‘n’ salty cookies. You could change flavors with other dried fruits like cherries or raisins or maybe some candied ginger, candied orange, etc. Or how about some pecans instead of cashews? You got a lot of options ;P

This recipe is my contribution to the monthly “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. https://zimtkeksundapfeltarte.com Once a month we pick a topic – this time “cookies with chocolate for Christmas” d’oh – and then we disappear in our kitchens until we are ready to show you (and each other) the results ;) That’s why I have to quickly drop by Andrea’s place to check what she made ;)
Have a great Advent and bake loads of cookies!

INGREDIENTS / ZUTATEN
For the chocolate dough:
1 cup (230g) margarine (vegan)
3/4 cup (150g) brown sugar
1 tsp. vanilla extract
6.7 oz. (190g) spelt flour
1.4 oz. (40g) strong spelt flour
1.4 oz. (40g) cocoa powder
1/4 tsp. salt
For the cashew cookies:
2.8 oz. (80g) roasted (salted) cashews, chopped coarsely
2.8 oz. (80g) roasted (salted) cashews, chopped finely (for coating)
For the chocolate cranberry cookies:
2.8 oz. (80g) dried cranberries, chopped coarsely
0.7 oz. (20g) semi-sweet chocolate (vegan), chopped
For the decoration:
2.5 oz. (70g) semi-sweet chocolate (vegan), melted
some coconut oil to thin out the chocolate, if needed
some (vegan) sugar pearls/decorations (optional)
some flaky sea salt (optional)
Für den Schokoladenteig:
230g Margarine (vegan)
150g brauner Zucker
1 TL Vanille Extrakt
190g Dinkelmehl (Type 630)
40g Dinkelmehl (Type 1050)
40g Backkakao
1/4 TL Salz
Für die Cashew Kekse:
80g geröstete (& gesalzene) Cashewkerne, grob gehackt
80g geröstete (& gesalzene) Cashewkerne, fein gehackt (zum Ummanteln)
Für die Schoko-Cranberry Kekse:
80g getrocknete Cranberrys, grob gehackt
20g Zartbitter Schokolade (vegan), gehackt
Für die Dekoration:
70g Zartbitter Schokolade (vegan), geschmolzen
ggf. etwas Kokosöl zum Verdünnen der Schokolade
einige vegane bunte Zuckerperlen (optional)
einige Meersalzflocken (optional)

DIRECTIONS / ZUBEREITUNG
2. Place the finely chopped cashews on a cutting board and spread them out. Place the log with the cashew-infused dough on top and roll it in the chopped nuts to cover it completely – you might have to press some nuts into gaps by hand. Wrap again in some plastic wrap and place in the fridge until you continue.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a very sharp or serrated knife and cut the first dough log into (more or less) 1/2-inch thick slices. Place them with some space in between on the prepared baking sheet. If the slices got a wonky shape from cutting them you can easily make them round again. Bake for about 16-17 minutes – the cookies should have gotten some color but can still be a bit soft when you touch them. Take out of the oven, let cool down for a moment on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the second dough log.
4. To decorate the cookies you can dunk them into melted chocolate on one side and place some festive sugar pearls/leaves on top of the chocolate cranberry cookies or sprinkle the chocolate cashew cookies with some flaky sea salt (optional). Let the chocolate dry completely and store finished cookies in a tin box (or similar) in a cool place.
2. Die fein gehackten Cashewkerne auf einem Brett ausbreiten und die Teigwurst mit den Cashewkernen darin rollen, um sie mit den Nüssen zu ummanteln. Ggf. muss man hier und da von Hand einige leeren Stellen mit Nüssen bedecken. Noch einmal in Folie wickeln und zurück in den Kühlschrank legen, damit der Teig nicht warm wird.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die erste Teigwurst auswickeln und mit einem sehr scharfen Messer (oder Brotmesser) in etwa 1cm dicke Scheiben schneiden. Mit etwas Abstand auf das Blech setzen. Sollten die Teigscheiben beim Abschneiden etwas gequetscht werden, kann man sie leicht wieder in eine runde Form drücken. Die Kekse für etwa 16-17 Minuten backen. Sie sind fertig, wenn sie ein wenig Farbe bekommen haben, sie dürfen aber noch etwas weich sein, wenn man draufdrückt. Aus dem Ofen nehmen, einen Moment auf dem Blech abkühlen lassen, dann auf einem Kuchengitter vollständig abkühlen lassen. Den Vorgang mit der zweiten Teigwurst wiederholen.
4. Um die Kekse zu dekorieren, kann man sie auf einer Seite in geschmolzene Schokolade tauchen und dann mit Zuckerperlen o.ä. dekorieren – bei den Cashew Keksen kann man ein paar Meersalzflocken auf die Schokolade streuen, wenn man das möchte (optional). Die dekorierten Kekse trocknen lassen und dann z.B. in einer gut schließenden Blechdose an einem kühlen Ort aufbewahren.

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Here is a version of the recipe you can print easily.
Print
Slice ‘n’ Bake X-mas Chocolate Cookies (vegan)
- Prep Time: 00:30
- Cook Time: 00:17
- Total Time: 03:00
- Yield: 30 1x
- Category: Cookies
- Cuisine: America
- Diet: Vegan
Description
Maximize your Christmas cookie business with Slice ‘n’ Bake Cookies – two different batches with one dough: delicious Cashew and Cranberry Chocolate Cookies.
Ingredients
For the chocolate dough:
1 cup (230g) margarine (vegan)
3/4 cup (150g) brown sugar
1 tsp. vanilla extract
6.7 oz. (190g) spelt flour
1.4 oz. (40g) strong spelt flour
1.4 oz. (40g) cocoa powder
1/4 tsp. salt
For the cashew cookies:
2.8 oz. (80g) roasted (salted) cashews, chopped coarsely
2.8 oz. (80g) roasted (salted) cashews, chopped finely (for coating)
For the chocolate cranberry cookies:
2.8 oz. (80g) dried cranberries, chopped coarsely
0.7 oz. (20g) semi-sweet chocolate (vegan), chopped
For the decoration:
2.5 oz. (70g) semi-sweet chocolate (vegan), melted
some coconut oil to thin out the chocolate, if needed
some (vegan) sugar pearls/decorations (optional)
some flaky sea salt (optional)
Instructions
1. Add the margarine, brown sugar, and vanilla extract to a large bowl and mix until very light and fluffy. Mix both flours, cocoa powder, and salt and sift into the large bowl – mix until just combined. The dough will be very soft and sticky. Take half of the dough out and place in a second bowl. Add the coarsely chopped cashews to one bowl and the chopped cranberries and chopped chocolate to the other bowl and fold them into each batch of dough. Place each dough portion on a piece of plastic wrap, shape into a log of about 8 inches (20cm) and wrap it tightly with the plastic wrap. Place in the fridge for at least 2 hours or overnight.
2. Place the finely chopped cashews on a cutting board and spread them out. Place the log with the cashew-infused dough on top and roll it in the chopped nuts to cover it completely – you might have to press some nuts into gaps by hand. Wrap again in some plastic wrap and place in the fridge until you continue.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a very sharp or serrated knife and cut the first dough log into (more or less) 1/2-inch thick slices. Place them with some space in between on the prepared baking sheet. If the slices got a wonky shape from cutting them you can easily make them round again. Bake for about 16-17 minutes – the cookies should have gotten some color but can still be a bit soft when you touch them. Take out of the oven, let cool down for a moment on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the second dough log.
4. To decorate the cookies you can dunk them into melted chocolate on one side and place some festive sugar pearls/leaves on top of the chocolate cranberry cookies or sprinkle the chocolate cashew cookies with some flaky sea salt (optional). Let the chocolate dry completely and store finished cookies in a tin box (or similar) in a cool place.
Notes
Enjoy baking!
Keywords: vegan, Christmas cookies, cashews, cranberry, chocolate
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