These vegan white chocolate cranberry cookies are one of the best things you will ever eat.
I know that sounds like a bold proclamation, but I really am not kidding!
They are the perfect blend of sweet and delicious, without being too sweet!
If you have never tried white chocolate and cranberries in the same recipe, I am here to tell you that you are in for a real treat!
These white chocolate cranberry cookies don’t use any dairy products and are so delicious!
They are one of my favorite Vegan Christmas Cookie Recipes to make because they are super simple and a crowd favorite.
You will have to save some in a container at home because they won’t last long.
Of course, you don’t always have to make them around the holidays! You can make these vegan cranberry cookies at any time of year.
In fact, they are one of my favorite Vegan Fall Recipes if you are looking for a delicious dessert!
Something I love about these vegan white chocolate cranberry cookies is that they don’t taste “vegan.”
That is how I like to cook. I want people to say “omg can I have this recipe” and then they are shocked when it is vegan!
My Dad who is about as far away from being vegan as it gets LOVES these cookies and texts me all the time saying how good they are when I give him a batch!
I hope you enjoy these vegan cranberry cookies with white chocolate as much as I do!
Where To Buy Vegan White Chocolate Chips
I am sad to say that my favorite vegan white chocolate chip company that my family has used for like 15 years has gone out of business!
They were the best so RIP white chocolate vegan company!
Now that they aren’t an option, you can easily find plenty of Vegan White Chocolate Chips On Amazon!
But did you know that WALMART and your regular grocery store has vegan white chocolate chips too?!
Nestle makes a brand called “Simply Delicious” and they are a vegan line of White Chocolate Chips!
These are your two best bets! To try and order some vegan white chocolate chips from Amazon or Walmart!
Sometimes Whole Foods or your local grocery store will also carry vegan white chocolate chips as well so you just have to ask or look at the ingredients!
How To Make Vegan Cranberry Cookies With White Chocolate
My recipe for vegan cranberry cookies with white chocolate makes about a dozen large cookies.
You can double this same recipe by simply using a smaller cookie scoop so that you get 24 cookies using the same recipe. This is good as a passed dessert at a party.
You can also simply double this recipe and still use a large scoop if you are making it for an entire party and still want a big nice vegan cookie.
These vegan white chocolate cranberry cookies are sinfully delicious and super easy! Here is how!
First, you are to combine flour, baking powder, baking soda, sugar, and salt in a bowl. Use a fork or whisk to combine the dry ingredients.
In another bowl, combine the maple syrup, vanilla, and oil and stir until well combined.
Then, add the wet mixture to the dry mixture and give it a stir.
Before it is too combined, you want to add in your cranberries and white chocolate chips.
If you want to add even more cranberries and white chocolate than I have, feel free to do so, but I have these cookies pretty packed!
Use a wooden spoon to “fold” the white chocolate chips and cranberries into the dough so that they are evenly distributed.
I want to caution you against preparing the dough completely and then adding in the chips and cranberries as this will make the dough tougher to work with.
Then, line a baking sheet with parchment paper or a Silpat and get ready to dollop your cookies!
For these vegan cranberry cookies, I use a large cookie scoop, about 1 inch across.
If you do not have a cookie scoop, you can use a large spoon and just eyeball it. You may get slightly more or slightly less than 12 cookies.
Just make sure that they are all roughly the same size, no matter what you choose!
Your cookies should be a few inches apart so that they don’t overlap when cooking.
Now here is the SUPER IMPORTANT PART!!
You are going to want to use your clean hands to PRESS DOWN ON THE COOKIES TO MAKE THEM FLAT!
You don’t want to smoosh them into oblivion, but you want to make them flatter rounds instead of a large mound.
If you do not do this, your vegan cranberry cookies will be shaped like a mound instead of a flat cookie.
The white chocolate cranberry cookies will spread during baking, but not as much to make a flat cookie.
It is essential to use your hand or the back of a spoon to flatten them before cooking so that they come out luscious and large like you want!
Then, you just bake them for 11 minutes until just golden! Be careful not to overbake!
They may look like they aren’t baked enough, but they will continue to bake on the pan after you take them out of the oven.
Let the vegan cranberry cookies “cook” on the pan outside of the oven for no more than 1-2 minutes before you remove them and let them cool on a cookie rack!
How To Store The Vegan White Chocolate Cranberry Cookies
I am obsessed with this vegan cranberry cookie recipe because it keeps SO well!
It makes the perfect Vegan Christmas Cookie recipe because you can make a ton in advance!
First, the white chocolate cranberry cookies can last on the counter in an air-tight container for 2-3 days.
Then, you can transfer them to the fridge for up to 7 days.
But! You can store them in the freezer for months on end. I have stored them for up to 6 months and yes they are still pretty good!
I would recommend storing them in the freezer for about 1-2 months in a freezer-tight container.
To eat, all you have to do is take them out and let them come to room temperature on the counter which usually takes no more than 10-20 minutes.
Of course, you can always microwave them too if you like them hot!
I hope you enjoy these vegan cranberry cookies with white chocolate as much as I do!
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
20-Minute Vegan White Chocolate Cranberry Cookies
These vegan white chocolate cranberry cookies are one of the most delicious things you will ever eat! The sweet vegan white chocolate chips pair so well with the dried cranberries for the perfect cookie.
These vegan cranberry cookies are so quick and easy to make and can store for 1-2 months in the freezer! Don't only make them during the holidays, they deserve a place in your kitchen all year!
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup oil
- 1/4 + 1/8 cup cranberries
- 1/4 + 1/8 cup vegan white chocolate chips
Instructions
- Preheat oven to 350 F
- In a medium bowl, add flour, baking powder, baking soda, sugar, and salt. Use a fork to combine.
- In another bowl, combine maple syrup with vanilla and oil and stir until well combined.
- Add the wet mixture to the dry and stir using a wooden spoon once or twice only!
- Then, add in the vegan white chocolate chips and the dried cranberries. I use 1/4 + 1/8 cup for each so that it is the perfect amount. Just eyeball half of 1/4 a cup. It is okay if you go over a little. You want to make sure to add in the chips and fruit at the beginning of mixing the wet and dry ingredients or else the mixture will get tough. Use a wooden spoon to fold until chips are combined but don't overmix.
- Line a baking sheet with parchment paper and use a 1-inch cookie scoop to make the cookies. If you don't have a large cookie scoop, use a big spoon and eyeball it. Just make sure the cookies are uniform in size. You should have about 12 when done correctly.
- *Important Step* Now, using your clean hands, "smoosh" the cookies down so that they are flat. If you skip this step, they will not flatten very much during baking. This helps ensure you have that large flat cookie shape you desire!
- Bake the vegan cranberry cookies for 11 minutes until just golden. Do not overcook!
- Let them cool on the cookie sheet for 1-2 minutes and then remove them to cool on a cooling rack.
- Enjoy!
Notes
Store these vegan cranberry cookies on the counter in an air-tight container for 2-3 days.
Store in the fridge for up to 7 days.
Store in the freezer for 1-3 months.
These are great cookies to make ahead for the holidays!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 95Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 183mgCarbohydrates 19gFiber 0gSugar 10gProtein 1g
Classic Vegan Puff Pastry Cinnamon Rolls
Can I use gluten free flour and granulated sugar instead of maple syrup? Would it be the same sugar amount of 1/3 cup? Would extra virgin olive oil be ok to use too?
I have never tried it this way before so I don’t want to give any suggestions saying yes or no. I would say gluten free flour and any oil should be fine. I am not familiar if the granulated sugar vs maple syrup would make a huge difference! I am so sorry!
Mine seem very liquidy and not like regular cookie dough which can be shaped. What did I do wrong? Right now I am chilling them in the fridge with hopes they might hold a shape and not make a puddle. At least I won’t have to “smoosh”! Maybe they will be good as a “bar” cookie recipe?
Yup – they came out like pancakes! 😭 Maybe one of my dry ingredients was expired…
Oh no!!! Ive never had that experience before with them being wetter!!! I will have to look into it and get back to you!
Hi! These look great. What kind of oil are you referring to when you say 1/4 cup oil? (Olive oil? Coconut oil?)
You can use the oil of your choice! I have used both olive oil and avocado oil! [obviously not something like sesame oil, but neutral cooking oil is fine!]
I love these cookies. I use avocado oil and coconut sugar and they always turn out great. I freeze them so I don’t eat too many at a time but they are even better frozen. 😸