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These genius cranberry thumbprint cookies from plant-based food blogger and PlantYou author Carleigh Bodrug mean no more wasted cranberry sauce! That's not the only way she transforms Thanksgiving food scraps into something new and delicious. Try her Homemade Apple Cider Vinegar—it couldn't be easier to make! 


  • ½ cup tahini
  • ⅓ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup oat flour
  • ½ teaspoon baking powder
  • ¼ cup cranberry sauce


Serves: Makes 8 cookies


Preheat the oven to 400°F. Line a baking sheet with parchment paper.  

In a large bowl, combine the tahini, maple syrup and vanilla. In a medium bowl, mix together the oat flour and baking powder. Sift the flour mixture into the tahini mixture and stir until incorporated. 

Scoop a total of eight 2 tablespoon-size balls of dough and place them at least 2 inches apart on the prepared baking sheet. Using a fork, squish down each cookie into a ½-inch-thick disk. Using the back of a tablespoon, create a well in the middle of each cookie, which will act as the "thumbprint." Spoon ½ tablespoon cranberry sauce into each well. 

Bake for 12 minutes, or until golden brown. Remove from the oven and let cool before serving.