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.