Have you ever tried a cranberry white chocolate cookie? If you have, you know it’s a tasty treat. This dairy free and vegan cranberry white chocolate cookie recipe will definitely hit the spot.
On to the Vegan Cranberry White Chocolate Cookie Recipe
If you’ve made the vegan chocolate chunk cookies here on the blog, you’re familiar with my belief about multiple dishes. These vegan cranberry white chocolate cookies follow the same philosophy.
Vegan Cranberry White Chocolate Cookies
Servings: 2 dozen
Ingredients
- 1 flax egg
- ½ cup vegan butter softened
- ¾ cup brown sugar packed
- ½ cup white sugar
- 1 tsp vanilla extract
- 1 tsp vanilla paste
- 2 tbsp almond milk
- 1½ cup all purpose flour leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup dried cranberries
- 1 cup allergen free white chocolate baking chips
Instructions
- Preheat oven to 350° F.
- Make a flax egg and set aside.
- Cream together vegan butter, brown and white sugar, vanilla (if you don't have vanilla paste, use 2 tsp of vanilla extract) and almond milk.
- Add in flax egg until mix until well combined.
- Add dry ingredients (flour, cornstarch, baking soda and salt) to the bowl until a soft dough is formed.
- Gently stir in cranberries and white chocolate chips until well distributed.
- Dough can be baked immediately, but for best results, refrigerate overnight or freeze for 1 hour.
- After dough has rested, bake for 13-15 min or until edges are crispy.
Flax Egg
Materials
- 1 tbsp ground flax seed
- 2.5 tbsp water
Instructions
- Mix flax seed and water and set aside for about 5 minutes until it has a gel like consistency
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