Vegan White Chocolate Cranberry Cookies Recipe
Delight in these Vegan White Chocolate Cranberry Cookies, a perfect balance of sweet and tart with creamy dairy-free white chocolate chunks and chewy dried cranberries. Soft, slightly golden, and easy to make, these cookies are ideal for a vegan treat or holiday snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1 1/2 cups (280g) packed light brown sugar (dark brown sugar or coconut sugar)
- 2/3 cup (150g) vegan butter, room temperature
- ~6 tablespoons (95g) dairy-free milk or water, as needed
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 2 1/2 cups (315g) all-purpose plain flour (use gluten free flour blend for gluten free option)
- 1/2 teaspoon baking soda
- Pinch of salt (if using unsalted butter)
Add-ins
- 150 g roughly chopped dairy-free white chocolate or chocolate chips
- 125 g dried cranberries (sweetened or semi-sweetened)
Instructions
- Mix Sugar and Butter: In a large mixing bowl, combine the packed light brown sugar and room temperature vegan butter. Mix thoroughly until there are no chunks of butter remaining, creating a creamy base. Add the dairy-free milk and vanilla extract, mixing until fully combined.
- Add Dry Ingredients: Gradually add the all-purpose flour and baking soda into the wet mixture. Stir gently until just combined to avoid overmixing. Fold in the chopped dairy-free white chocolate and dried cranberries evenly. The dough should be thick but pliable, not sticky or crumbly. Adjust consistency by adding a little more flour if too wet or a splash more milk if too dry.
- Preheat Oven: Set your oven to 180°C (350°F) and allow it to fully preheat to ensure even baking.
- Portion Dough: Using a small ice cream scoop, portion the dough into approximately 25 equal-sized balls. Place them on lined baking trays, spacing them about 5 cm (2 inches) apart to allow room for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 13-15 minutes, or until the edges start to turn a light golden brown. For softer cookies, bake closer to 13 minutes; for chewier texture, bake on the longer side. Remember that residual heat will continue to cook the cookies once out of the oven.
- Cool and Store: Let the cookies cool on the trays briefly before transferring to a wire rack. Enjoy them warm or store in an airtight container at room temperature or refrigerated for up to 3 days to maintain freshness.
Notes
- Note 1: Make sure the vegan butter is softened to room temperature for easier mixing.
- Note 2: For gluten free option, substitute the all-purpose flour with a gluten free flour blend of equal quantity and ensure baking soda is gluten free.
- You can substitute dairy-free milk with water if needed, but milk adds richness to the dough.
- Storage: Keep cookies in an airtight container to prevent them from drying out.
