White Chocolate Cranberry Cookies

Dried cranberries give cookies a holiday flavor and pair deliciously with white chocolate in this vegan dessert recipe. Be sure to serve them with your favorite dairy-free milk.
Dried cranberries give cookies a holiday flavor and pair deliciously with white chocolate in this vegan dessert recipe. Be sure to serve them with your favorite dairy-free milk.

White Chocolate Cranberry Cookies

Makes 3 dozen

Ingredients:

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  • 1-1/2 tablespoons ground flax
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  • 1-1/2 tablespoons Ener-G Egg Substitute
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  • 1/4 cup plain almond milk
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  • 2-1/4 cups all-purpose flour
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  • 1 teaspoon baking soda
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  • 1 teaspoon salt
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  • 1/3 cup coconut oil
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  • 1/4 cup vegan butter
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  • 3/4 cup granulated sugar
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  • 3/4 cup firmly packed brown sugar
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  • 1 teaspoon pure vanilla extract
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  • 2 cups vegan white chocolate chips
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  • 1 cup dried cranberries

Directions:

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  1. Preheat oven to 375 degrees F.
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  3. In a small bowl, whisk together flax, Ener-G, and almond milk. Set aside.
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  5. In a medium bowl, sift together flour, baking soda and salt.
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  7. In the bowl of a stand-up mixer fitted with the paddle attachment, beat together coconut oil, vegan butter, and sugars.
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  9. Beat flax mixture into butter mixture. Beat in vanilla.
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  11. Gradually add flour mixture to butter mixture. Stir in chocolate chips and cranberries.
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  13. Drop by well-rounded teaspoonfuls onto 2 ungreased cookie sheets.
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  15. Bake for 8 to 10 minutes or until lightly golden.
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  17. Let cookies cool on the pan 5 to 10 minutes then transfer to a wire rack where they will firm up as they cool.
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  19. Let cookie sheets cool before baking more cookies.

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