Vegan White Chocolate Cranberry Cookies
Vegan white chocolate cranberry cookies that have crunchy edges and a chewy soft center. Bake them in December or any time of the year!
Servings: 25 cookies
Ingredients
- 1 ½ cups (280g) packed light brown sugar, dark brown sugar or coconut sugar
- ⅔ cup (150g) vegan butter, room temperature (note 1)
- ~6 tablespoons (95g) dairy-free milk, or water, as needed
- 1 teaspoon vanilla extract, optional
- 2 ½ cups (315g) all-purpose plain flour, (note 2 for gluten free)
- ½ teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 150 g roughly chopped dairy free white chocolate or chocolate chips
- 125 g dried cranberries, sweetened or semi-sweetened
Instructions
- Add the sugar and butter and to a large mixing bowl. Mix well and until there are no chunks of butter. Add the milk and vanilla extract and mix until combined
- Add the flour and baking soda and mix until just combined. Add the white chocolate and cranberries and mix through. The dough should be thick but not crumbly and shouldn't stick to the side of the bowl. If it's too wet, add a little more flour and mix through. If it's too dry, add a little milk and mix through.
- Preheat the oven to 180°C (350°F) (note 2).
- Use a small ice cream scoop to divide the dough into around 25 cookie dough balls. Arrange the cookie dough balls on several lined baking trays with about 5 cm (2 inches) between each one.
- Bake in the oven for around 13-15 minutes or until the cookies are slightly golden brown. Bake them shorter for softer cookies or longer for chewier cookies. When you take them out of the oven, they will continue baking!
- Enjoy the cookies warm or store in an airtight container at room temperature or in the fridge for up to 3 days!
Notes
- This recipe will work with a soft vegan buttery spread. If you use this, I recommend omitting the milk and adding more flour at the end, if needed. Coconut oil may also work but I recommend adding a little more salt, to taste.
- I haven't tested this recipe with gluten-free flour. However, readers have successfully made similar recipes with 1:1 gluten-free flours, such as by King Arthur Flour or Bob Red Mills.
- Alternatively, you can shape then chill or freeze the cookie dough and bake it when you need... it's perfect for those afternoon or midnight cravings!
Nutrition
Serving: 1 cookie | Calories: 166kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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