Vegan White Chocolate Cranberry Cookies
A classic drop cookie but made allergy safe with vegan ingredients. These vegan white chocolate cranberry cookies are a breeze to make with 10 simple ingredients and will be ready in less than 20 minutes. They are sweet and slightly crunchy with a caramel undertone and mixings that don't disappoint. Makes 12 cookies.
Ingredients
- 100 grams Brown Sugar (1/2 US Cup)
- 50 grams White Sugar (1/4 US Cup)
- 145 grams Plant Based Butter (unsalted) (10 tbsp or 1 stick plus 1/3)
- 50 grams Apple Sauce (1/4 US Cup)
- 1.5 tsp Vanilla Bean Paste (7.5 ml)
- 175 grams All Purpose Flour (1 1/2 US Cups)
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 75 grams Dried Cranberries
- 100 grams Vegan White Chocolate Chips (just over 1/2 US Cup)
- Optional - sprinkles
Instructions
- Preheat your oven to 375°F/190°C and gather all of your ingredients and supplies. The butter should be at room temperature before making this recipe.
- Add the white and brown sugars to a mixing bowl with the softened butter and cream together. Add in the apple sauce and vanilla bean paste and stir to combine.
- Add the all-purpose flour, baking soda and a little bit of salt and stir until 'almost' combined. Top Tip: whenever I'm adding mixings to cookie dough, I recommend not fully incorporating the flour as the dough will be mixed again when we add the chocolate chips and cranberries. Stop mixing when you can still see little bits of flour running throughout the mixture.
- Stir in the cranberries and the chocolate chips until just combined.
- Line your cookie trays with parchment paper then add scoops of cookie dough. Make sure you space out the cookies evenly. I usually add no more than 6 per cookie tray. Bake one tray at a time in a preheated oven at 375°F/190° for 10-12 minutes.
- Leave the cookies cool on the tray for 5-10 minutes before moving them to a cooling rack.
- Note: If you want to add extra toppings to the cookies, add fun sprinkles, candy or coarse salt as soon as they come out of the oven. See full post for more suggestions and tips.
Video
Notes
- Yield: This no-chill recipe makes 12 cookies, approximately 3 inches in size.
- Storage: To preserve freshness, store the cookies at room temperature in an airtight container for up to 2 weeks.
- Gluten-Free: For an easy gluten-free option, sub the all-purpose flour with your preferred gluten-free flour. I recommend Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
- Sugar: Why am I using two types of sugar? The addition of brown sugar helps the cookies 'relax' as they are baking, encourages the crispiness on the edges and adds a great caramel undertone. It's completely optional but I do highly recommend it if you've never used both in your drop cookies.
- Nutrition: Nutrition information is provided as a guide only and is based on the actual ingredients that I used to create this recipe.
Nutrition
Serving: 1CookieCalories: 237kcalCarbohydrates: 30.7gProtein: 2.1gFat: 12gSaturated Fat: 2.6gCholesterol: 3mgSodium: 173mgPotassium: 40mgFiber: 0.7gSugar: 19.1gCalcium: 21mgIron: 1mg
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