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!
Servings 32 cookies
Calories 174kcal
Equipment
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
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1½ teaspoons baking powder
- 1 ⅓ teaspoons baking soda
- 1 teaspoon salt
- 1 to 2 cups vegan white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.
- Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until fluffy. Add 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 into 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 them 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
Calories: 174kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 110mg | Sugar: 13g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.6mg