Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
My cookies came out gritty and T he batter was watery. What did I do wrong?
How much would this cost to make in USA? I’ve just worked out it would be around $15 Australian, which is really expensive for a batch of biscuits which I might not even like. The cranberries alone would be about $8.
Sorry but these cookies just don’t taste good!
Hi, can I use a different kind of, “Flour,” as opposed to corn meal? Neither my partner nor I eat products containing corn due to sensativities.
Wow, just made these cookies and they’re fantastic. The tahini gives it a wonderful flavor. I love the texture of them also. Baked at 50 minutes and perfectly moist and crunchy at the same time. They also look beautiful! My batch made 27 cookies and it says they make 15. Mine were also a decent size!
This is perfect for something when you need a sweet after dinner. My college kid is going to love them.
Please can you share the nutrition information, thanks!
Sweetened or unsweetened dried cranberries? Never seen them unsweetened.
Trader Joe’s sells unsweetened dried cranberries
I’d like the nutritional information
Substitute for tahini! Peanut butter?
Can you use fresh cranberries? Or can I dry fresh cranberries?
They look delicious
I used fresh/frozen and dried them in my oven. 225F for 3-4 hours.
Can you use fresh cranberries? They look delicious
I used 1 1/2 cup of fresh cranberries and I think they came out great! The only other substitution I made was agave for the maple syrup and fresh pumpkin instead of canned. I had to add a little more cornmeal to offset the addition water in the fresh pumpkin. Baked for 40 minutes, as I prefer soft over crunchy cookies, on silicone mats. Made about 50, 2 inch cookies
Hi, not a cornmeal fan. Any substitution you might suggest?
I read where rice flour or breadcrumbs can be used in place of corn meal
Kim you can substitute with unsalted peanut butter but the quantity of tahini for this receipenis not overwhelming.
I find tahini a bit overwhelming sometimes, could I substitute it with something or leave it out
Hi there! Any substitutes for the cornmeal? Much appreciated 🙂
If I wanted to substitute date paste for all of the syrup…how much would you suggest using? I ask because maple syrup, for me is super sweet and quite expensive.
is uncooked polenta the same thing as “cornmeal?”
They are very similar but dry polenta is coarser than cornmeal, which means the baked cookie will have a different texture if you use standard cornmeal as a replacement. Hope that helps!
I make these every year. Always a hit. They freeze well, too.
Have you tried making this with fresh or frozen cranberries?
Also, I just thaw them. No need to reheat them after freezing.
Is the baking time of 45-50 minutes correct? I’ve never baked a cookie that long. I thought these would be great to make for Thanksgiving.
Yes. That’s an accurate cooking time (in my experience).
These are terrific! I made a batch yesterday and they are gone so I am making more today!
Delicious cookies! Followed the recipe exactly and cookies were a perfect combination of soft insides with crunchy edges.
Pretty good for cornmeal and oats! I love both pumpkin and tahini. I like these cookies. Satisfying, but not so tempting that I’ll binge on them!
I cut back on the syrup to a little under a 1/2 cup. They’d have been better with the 2/3 cup I’m sure, but I don’t eat a lot of sugar. As Rebecca noted in her review, I cut the time down also – to a kind of arbitrary 36 minutes.
Thanks for the baking fun.
Delicious! They’re not too sweet and full of flavor. We only baked ours for 30 minutes because we didn’t want them to get crunchy.