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!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 12

Cook Time 12

Total Time 24

Servings 3-inch cookies

Calories 145

Author Jhanelle Golding

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 vegan butter or margarine, ½ cup granulated cane sugar, ½ cup 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 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 vegan white chocolate chips, ½ cup 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.

Nutrition