A vegan version of classic Christmassy white chocolate cranberry cookies.
To make these vegan white chocolate cookies you need
- all purpose flour
- brown sugar
- granulated sugar
- vegan butter
- salt
- vanilla extract
- cornstarch
- aquafaba*
- baking soda
- vegan white chocolate chips**
- dried cranberries
*If you’ve never heard of aquafaba, it’s the gelatinous liquid that’s in a can of chickpeas. To use it all you have to do is shake the can a few times to loosen up all the starches, then strain the liquid from the chickpeas. Three tablespoons of aquafaba equal about one egg.
**Vegan white chocolate may be hard to find in the grocery store but there are multiple brands that sell vegan white chocolate on amazon. I used this one.
Method
- To a bowl, whisk the aquafaba until it has thickened and become bubbly.
- Add in the brown sugar, melted and cooled vegan butter, corn starch and vanilla extract. Mix well and set aside.
- To a large bowl add all purpose flour, salt, granulated sugar, and baking soda. Mix well.
- Slowly add the liquids into the dry ingredients bowl. Fold in the vegan white chocolate and the cranberries. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While dough is chilling preheat the oven the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Once the 30 minutes is up, use a spoon or a cookie scoop to scoop out a heaping tablespoon of dough. Place the ball of dough onto the parchment lined baking sheet, making sure to leave at least 2 inches in-between each ball.
- Bake for 11-15 minutes. Cookies will still look slightly under baked when done and will firm up as they cool. Allow them to rest on the baking sheet for 5 minutes before transferring them to a wire cookie cooling rack to cool down the rest of the way. Makes between 24-27 cookies.
If you are looking for more dessert recipes I think you will also love this Vegan Crumb Cake, this Vegan Blueberry Galette For two, and this Vegan Strawberry Shortcake.
Vegan White Chocolate Cranberry Cookies
A vegan version of white chocolate cranberry cookies.
Servings 25 cookies
Calories 146kcal
Ingredients
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 3/4 cup melted vegan butter cooled to room temp
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 3 tbsp aquafaba whipped*
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 cup vegan white chocolate chips**
- 1 cup dried cranberries
Instructions
- To a medium size bowl, whisk the aquafaba until it has thickened and become bubbly.
- Once the aquafaba has been whisked, add in the brown sugar, melted and cooled vegan butter, corn starch and vanilla extract. Mix well and set aside.
- To a large bowl add all purpose flour, salt, granulated sugar, and baking soda. Mix well.
- Slowly add the liquids into the dry ingredients bowl, mixing as your pour in. Making sure to scrape down the sides of the bowl with a rubber spatula as needed. Once dough is almost all the way combined, fold in the vegan white chocolate and the cranberries. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes. While dough is chilling preheat the oven the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Once the 30 minutes is up, use a spoon or a cookie scoop to scoop out a heaping tablespoon of dough. Roll the dough in-between your hands to form into a smooth ball. Place the ball of dough onto the parchment lined baking sheet, making sure to leave at least 2 inches in-between each ball. It's best to not crowd the baking sheet and only bake one sheet at a time for best results.
- Bake for 11-15 minutes. Cookies will still look slightly under baked when done and will firm up as they cool. Allow them to rest on the baking sheet for 5 minutes before transferring them to a wire cookie cooling rack to cool down the rest of the way. Makes between 24-27 cookies.
Notes
*Aquafaba is the thick gelatinous liquid that comes in a can of chickpeas. Simply strain a can of chickpeas and collect the liquid that comes out. To whip it use a whisk and beat the aquafaba until it becomes thick and bubbly/ frothy looking.
**Vegan white chocolate chips can be hard to find but their are a few brands on amazon. For this recipe I used King David brand.
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