Cranberry Chocolate Chip Cookies

The rich flavors of cranberries and white chocolate come together with panache in these delicious Cranberry Chocolate Chip Cookies. Each bite delivers a burst of flavors and the perfect texture as well! You’ll love the slightly crunchy cookie crust with a tender and chewy middle.

If you love vegan cookies with fruit, be sure to try these blueberry chocolate chip cookies too!

A stack of white chocolate cranberry cookies sits in front of more cookies. There are dried cranberries and white chocoalte chips around them as well.

I like to keep cranberries on hand. It’s one reason I like the fall season because you can easily purchase bags of fresh cranberries in the produce section. The rest of the year I’m content to use dried cranberries.

Of course, you may be wondering, what to do with cranberries? I have plenty of recipes with dried cranberries at the ready. For example, I love adding them to my protein granola because they add a burst of color, flavor, and texture. And, what would this vegan broccoli salad be like without some raisins or craisins added for sweetness!

But today we’re talking about cookies. Sweet, delicious chocolate chip cranberry cookies!

Why This Recipe is a Winner

  • Using vegan butter adds an authentic, buttery flavor to these tender cookies
  • Adding white chocolate chips makes these vegan cookies taste undeniably delicious
  • Creating a thick cookie dough gives vegan cookies a texture that’s just like the kind you’ve always loved!

How to Make Cranberry Chocolate Chip Cookies

It’s easy to make these Cranberry Chocolate Chip Cookies, thanks to using dried cranberries.

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!

Step One: Cream Fat and Sugar

Use either a handheld or stand mixer on medium speed and beat the vegan butter until light and fluffy. Next, add the sugars and beat again until fluffy. Finally, add the flax, water, and vanilla and beat to combine.

Step Two: Combine Dry Ingredients

In a separate bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt. Now, pour the flour mixture in with the butter mixture and stir to combine. This is a thick dough. But if it’s still crumbly, add a tablespoon of water and stir that in.

Looking down on a bowl of cookie dough with dried cranberries and white chocolate chips.

Add Chocolate Chips and Craisins

I’ve always called them craisins, but if you prefer dried cranberries, that works. It’s the same thing! So, next, we’ll add most of the chocolate chips and dried cranberries and stir that in with the cookie dough.

Cover the bowl and refrigerate the dough for up to an hour. 

Marly’s Tips

Be sure to reserve some of the chocolate chips and cranberries to place on the top of cookie dough balls. This will make your cookies look like they came straight from the bakery!

Several unbaked cookie dough balls sit on a baking sheet, ready to go in the oven.

Baking Cranberry Cookies

Use a cookie dough scoop to drop rounded spoonfuls of dough about 2 inches apart on a prepared cookie sheet. Gently press a few dried cranberries and chocolate chips to the top of each cookie dough ball.

Bake the cookies for 9–11 minutes, depending on your desired final cookie texture. If you prefer soft and chewy cookies, remove them at 9 minutes. If you prefer crispier cookies, leave them in the oven for up to 11 minutes.

When you remove cookies from the oven, leave them on the pan for a couple of minutes. As the cookies cool, they will firm up. Then you can use a spatula to transfer them to a wire rack to cool completely.

Storage Tips

Store baked and cooled cookies in an airtight container. They’ll keep at room temperature up to 4 days, or in the fridge for up to 10 days. To freeze, transfer cookies to a freezer bag. They can be frozen for up to 2 months. To thaw, set them at room temperature for an hour.

Vegan Chocolate Chips

When you’re making dried cranberry cookies, you can choose the type of chocolate you want to add. For example, you can go with dairy-free dark chocolate chips. There are plenty of brands to choose from these days.

Or, you can use vegan white chocolate chips. There’s no denying the look and flavor of white chocolate and cranberry cookies. Especially during the holidays! However, the thing about vegan white chocolate is doesn’t hold its shape entirely when baked, but the flavor comes through in wonderful ways!

These Cranberry Chocolate Chip Cookies were a happy accident in my kitchen. I can be part cookie connoisseur and part mad scientist in the kitchen, so I was thrilled to stumble upon these ingredients and create a new delicious cookie recipe!

Marly’s Tips

  • Flour: I prefer using all-purpose flour. If you want to use whole wheat, here are my recommendations:
    • 1) do half all-purpose and half whole wheat
    • 2) use whole wheat pastry flour (this is different than whole wheat flour)
    • 3) do half all-purpose and half whole wheat white flour. Either way, you may need to add another tablespoon of water.
  • Assess your dough: If the dough is too sticky, it means there’s not enough flour. Add a tablespoon or two of flour to get a thicker consistency.
  • Baking Time: I recommend baking these cookies for 9 minutes in a preheated oven, then removing them and allowing them to sit on the cookie sheet for another 2 minutes. Because of residual baking, the cookies will firm up even after removing them from the oven. As a result, I find removing them at 9 minutes, creates a deliciously tender cookie!
Looking down on several cookies on a white counter.
Cranberry chocolate chip cookies can be made with dark or white chocolate chips.

More Vegan Chocolate Chip Cookies

If you love these cranberry chocolate chip cookies as much as we do, you will definitely want to try your hand at a few more favorite vegan cookie recipes. These are some favorites:

Several chocolate chip cranberry cookies sit next to each other. There are dried cranberries and white chocolate chips around them.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A stack of cookies sits next to ingredients used to make the cookies, like dried fruit and chocolate chips.

Cranberry Chocolate Chip Cookies

These vegan white chocolate cranberry cookies are stunning to look at and so enjoyable to eat. Make a double batch and freeze some for later!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cranberry Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 32 cookies
Calories: 174kcal
Author: Namely Marly

Ingredients

  • 1 cup vegan butter , softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 tablespoon vanilla extract or vanilla
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • cups all-purpose flour
  • teaspoons baking powder
  • 1⅓ teaspoons baking soda
  • 1 teaspoon salt
  • 1 – 2 cups vegan white chocolate chips
  • 1 cup dried cranberries

Instructions

  • Preheat oven to 350F. Line a cookie sheet with parchment paper.
  • Place the butter in a mixing bowl. Use either a hand held or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until fluffy. Aadd the flax, water and vanilla and beat to combine.
  • In a separate bowl, stir together the flour, cornstarch, baking soda, baking powder, and salt. Pour the flour mixture in with the butter mixture and stir to combine. This is a thick dough. But if it's still crumbly, add a tablespoon of water and stir that in.
  • Add most of the chocolate chips and dried cranberries and stir until combined. Reserve some chocolate chips and cranberries to place on the top of cookies. Cover and refrigerate the dough for up to an hour.
  • Drop by rounded spoonful about 2 inches apart on the prepared cookie sheet. Add more cranberries and chocolate chips to the top of each cookie dough ball. Bake for 9 minutes, (or up to 11 minutes depending on your desired final cookie texture). If you prefer chewier cookies, remove them at 9 minutes. If you prefer crispier, cook for a few minutes longer. See note.
  • Once the cookies are done, remove them from the oven and allow them to cool for a minute or two on the cookie sheet before transferring to a wire rack to cool completely.
  • Store baked cookies in an airtight container.

Notes

Flour: I prefer all-purpose flour. If you want to use whole wheat, here are my recommendations: 1) do half all-purpose and half whole wheat 2) use whole wheat pastry flour (this is different than whole wheat flour), 3) do half all-purpose and half whole wheat white flour. Either way, you may need to add another tablespoon of water.
Assess your dough before baking. If the dough is too sticky, it means there’s not enough flour. Add a tablespoon or two of flour to get a thicker consistency.
Baking Time: I recommend baking these cookies for 9 minutes in a preheated oven, then removing them and allowing them to sit on the baking dish for another 2 minutes. Because of residual baking, the cookies will firm up even after removing them from the oven. As a result, I find removing them at 9 minutes, creates a deliciously tender cookie!
Nutrition Facts
Cranberry Chocolate Chip Cookies
Amount Per Serving
Calories 174 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Sodium 130mg5%
Potassium 110mg3%
Carbohydrates 23g8%
Sugar 13g14%
Protein 1g2%
Vitamin A 270IU5%
Vitamin C 0.1mg0%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.

This post may have affiliate links. See our full disclosure for more information.

8 Responses to Cranberry Chocolate Chip Cookies

  1. Marly, these are gorgeous! I actually love that they’re not totally pink and just have the lovely pink flecks. It gives them an air of class–like they don’t have to try too hard to be fabulous. 🙂 I’m definitely pinning these for later. Would you kill me if I used real butter? 😉

  2. Made these today, and they are fabulous!!! I used 1/2 coconut oil because I was low on margarine, so they baked a bit differently, I suspect, but the coconut oil enhanced the flavor of the cookie. The raspberry extract is perfect with the dark chocolate and the tartness of the cranberries. Thanks for posting this great recipe!

    • That’s awesome. I love the addition of coconut oil – I bet that really complemented the other flavors!!

    • Monica , did you use both vegan margarine & coconut oil ? If so how much of each and how long did you bake them & what temp ? Thanx 😉 K

    • Kasia, I used Smart Balance as my margarine (not sure if that’s technically vegan) and coconut oil, half cup of each. Mind you, my coconut oil is solid since I mistakenly stuck it in the fridge when I bought it, and I’m not sure whether that made a difference. Otherwise, I followed Marly’s recipe exactly.

  3. I just made these and they are AMAZING. Recipe was easy to put together and chill in the fridge. I let them cool as the recipe says and they have the best texture. Cripsy enough on the bottom but still tender inside. I feel like you can sub other things in place of the cranberries and white chocolate chips and they would be amazing. If anyone is looking for vegan white chocolate chips, Nestle now makes allergen free white and dark chocolate chips. I found them in my regular grocery store. Thanks Marly for this great recipe! I will definitely be making these again soon

    • Hi Molly! Thanks so much for your comment. I’m so glad you like these cookies! And thanks for the feedback on Nestle chocolate chips. It’s about time they got on the dairy-free train!

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