Vegan White Chocolate Cranberry Cookies
Indulge in these vegan white chocolate cranberry cookies! Tart and chewy cranberries paired with sweet and creamy dairy-free white chips make them a delight!
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Why you’ll love this recipe
- These cookies are similar to our Vegan White Chocolate Macadamia Nut Cookies but have more tartness and sweetness. Try not to overbake them for the perfect chewy bite.
- The contrast of sweet chocolate against the tangy, tart cranberries makes these cookies something special.
- They’re easy to make and so much more satisfying than store-bought varieties.
- These cookies make a tasty holiday treat. Share them at dinner parties or as small edible gifts for family and friends.
- I always get rave reviews when I make these, and I’m sure you will too. They’ve become a festive favorite!
Key Ingredient Notes
- All-purpose flour: Unbleached all-purpose flour is my go-to for cookies. The structure it gives them is unrivaled.
- Vegan butter or margarine: In stick or block form works best, not unsalted if possible, but add a tad more salt if you’ve only got unsalted at home. Keep it on your counter beforehand to soften it slightly.
- Light brown sugar and granulated sugar: I prefer a mix of these two types of sugar as they offer the best cookie consistency. Brown sugar keeps them moist, making the cookies chewier, while granulated gives them a crisp outer layer.
- Aquafaba (chickpea brine): See notes for other egg substitutes to try.
- Vegan white chocolate chips: White chocolate’s sweetness perfectly balances cranberries’ tartness. White chocolate has a lower melting point than darker chocolate, so I like to reserve some chocolate chips to top the cookies after baking to retain their shape.
- Cranberries: I used sweetened dried cranberries for these cookies. Alternatively, sweetened dried raspberries are also excellent with white chocolate and a great substitution for the summer months. You can also throw in some of your favorite chopped nuts for extra crunch and flavor.
How To Make Vegan White Chocolate and Cranberry Cookies
1. Make the dough
- Combine the sugars, vegan butter and salt in a large bowl until light and creamy. Scrape the sides of the bowl as you go for equal mixing.
- Stir in the aquafaba and vanilla before gradually sifting in the flour, baking soda and baking powder. Gently fold them together until combined. You want the dough to be slightly sticky at this stage. Add some plant-based milk if the dough is too dry.
- Fold in the dried cranberries and vegan white chocolate chips.
- Cover the bowl and place it in the refrigerator for about 1 hour or until the dough is firm. Chilling the dough makes cookies thicker by allowing the butter to cool and solidify, which stops them from spreading too thinly in the oven. The dough may also be stored overnight, allowing the flavors to develop.
2. Bake the cookies
- Preheat the oven to 350°F (180°C).
- Equally, portion the cookie dough into balls and place 2 inches apart on a baking sheet lined with parchment paper. This will give them space to spread without merging with the neighboring cookies.
- On the middle shelf of the oven, bake for 10 to 12 minutes or until the edges start to brown or the top just cracks. They will look puffy and slightly underdone but don’t be tempted to bake further as they will continue to cook on the cookie sheet.
- Remove the cookies from the oven and gently press the rest of the white chocolate chips into the top of the cookies. Allow them to cool on the tray for at least 15 minutes before transferring them to a cooling rack.
Storage Tips
These cookies will stay moist and delicious for up to 4 days when stored in an airtight container at room temperature. You can also freeze baked cookies for up to 2 months. Just thaw them as needed in the refrigerator overnight for best results. I wrap my cookies in plastic or foil and place them in freezer bags or a tub to prevent freezer burn and avoid them getting stuck together.
If you’d like to prep the dough in advance and bake later, you can refrigerate or freeze the cookie dough balls before baking. This allows for a quick bake when needed while retaining freshness.
More Fruity Cookie Recipes
- Vegan Linzer Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Orange Cranberry Cookies
- Vegan Fruitcake Cookies
- Vegan Blueberry Crumble Bars
- Vegan Whipped Shortbread Cookies
Vegan White Chocolate Cranberry Cookies
Calories:145
Servings: 24 3-inch cookies
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Indulge in these vegan white chocolate cranberry cookies! Tart and chewy cranberries paired with sweet and creamy dairy-free white chips make them a delight!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 2 cups (250 g) unbleached all-purpose flour, spooned and leveled
- ½ cup (113 g) vegan butter or margarine, stick or block, not unsalted, softened at room temperature slightly
- ⅛ teaspoon salt
- ½ cup (100 g) granulated cane sugar
- ½ cup (100 g) light brown sugar, packed
- 4 tablespoons aquafaba, (chickpea brine) See notes for more egg substitutes
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (135 g) vegan white chocolate chips, reserve ¼ cup for topping
- ½ cup (60 g) sweetened dried cranberries
Instructions
Make the dough
- Add the sugars, vegan butter and salt to a lareg bowl. Combine with a large spoon or a mixer until creamy and lighter in color.½ cup (113 g) vegan butter or margarine ,½ cup (100 g) granulated cane sugar ,½ cup (100 g) light brown sugar ,⅛ teaspoon salt
- Stir in the aquafaba and vanilla. Gradually sift in the flour, baking soda and baking powder. Gently fold together with a wooden spoon or spatula until combined and a slightly sticky dough is formed. Add 1 to 3 tablespoons of plant-based milk if needed.2 cups (250 g) unbleached all-purpose flour ,4 tablespoons aquafaba ,2 teaspoons vanilla extract ,½ teaspoon baking powder ,½ teaspoon baking soda
- Fold in the dried cranberries and ½ cup of the vegan white chocolate chips.¾ cup (135 g) vegan white chocolate chips ,½ cup (60 g) sweetened dried cranberries
- Cover the bowl and place it in the refrigerator for about 1 hour or until the dough is firm. The dough may also be stored overnight for more flavor.
Bake the cookies
- Set a rack in the middle of the oven and preheat to 350°F (180°C).
- Using a #24 cookie scoop (about 3 tablespoons), make equal portions of cookie dough and place them 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes or until the edges start to brown or the top just cracks. They will look puffy and slightly underdone but will continue to cook on the cookie sheet.
- Remove the cookies from the oven and gently press the remaining ¼ cup of white chocolate chips into the top of the cookies. Allow them to cool for at least 15 minutes on the tray before transferring them to a cooling rack.
Notes
- Alternative egg substitute: 1½ tbsp ground flaxseeds or chia seeds mixed with 5 tbsp (75 ml) warm water. Set aside for 5 minutes or until it cools and thickens to an egg-like consistency. Flax seeds will give the cookies a more speckled appearance.
- White chocolate chips melt easily in the oven. Adding a few to the cookies after baking helps them retain their shape.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan White Chocolate Cranberry Cookies
Serving Size
1 cookie
Amount per Serving
Calories
145
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
89
mg
4
%
Potassium
36
mg
1
%
Carbohydrates
23
g
8
%
Fiber
0.4
g
2
%
Sugar
14
g
16
%
Vitamin A
2
IU
0
%
Vitamin C
0.03
mg
0
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.