These Vegan Cranberry White Chocolate Chip Cookies are so delicious. My toddler and I just ate half the batch. And I don’t even mind that much because they’re a vegan and gluten free cookie recipe. Almond flour is the best for gluten free cookies.
This recipe for vegan cookies is so easy to make. That’s because it only needs 10 minutes to bake. That’s why I love making them when I need a delicious vegan and gluten free dessert. I love the flavor combination of tart cranberries with sweet white chocolate.
If you do a lot of vegan baking you may be aware that vegan white chocolate chips are harder to find than dark chocolate chips. However, they are getting easier to come by. In fact even Nestle Toll House is recently getting in on the vegan trend.
There is actually a variety of vegan white chocolate brands you can use for these cranberry white chocolate chip cookies. For example King David, Oh Nuts!, and Milkless. Additionally, Nestle Toll House has recently come out with vegan white chocolate chips as well. Regular white chocolate chips work fine for this recipe as well.
This recipe for vegan cookies is so easy to make
All you need to make these vegan cookies is 2 cups almond flour, 3/4 cup coconut sugar, and 1/2 cup almond butter. Also 1 tsp vanilla extract, 1 banana, and 1/4 cup vegan butter. Other ingredients include 2 tbsp almond milk, 3/4 cup white chocolate chips, and 3/4 cup dried cranberries.
The instructions for this gluten free cookie recipe are so simple as well. Start making the recipe by combining almond flour and sugar in a large mixing bowl and whisk. I find it best to mix the dry ingredients first. Next add almond milk, vegan butter, almond butter, banana, and vanilla extract and beat with electric mixer until thoroughly combined.
Then add the white chocolate chips and dried cranberries to the gluten free cookie dough mixture. Use a large spoon to fold and mix them into the cookie dough until evenly distributed.
Now is a good time to preheat the oven to 325 degrees F. I prefer to bake at 325 degrees F instead of 350 degrees F for softer cookies. Additionally this oven temperature method prevents over cooking the bottoms of the cookies.
Line a baking sheet with parchment paper or grease it if you prefer. Separate the vegan cookie dough into 12 even portions. Roll the portions into balls and place on top of the parchment paper. Flatten the cookie dough balls with a fork or palm of your hand.
Bake this gluten free cookie recipe for 10 to 12 minutes
Cranberry White Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 3/4 cup cup coconut sugar (or granular or brown)
- 1/2 cup almond butter
- 1 tsp vanilla extract
- 1 banana
- 1/4 cup vegan butter (room temperature)
- 3 tbsp almond milk
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Start making these cookies by combining almond flour and sugar in a large mixing bowl and whisk.
- Add almond milk, vegan butter, almond butter, banana, and vanilla extract and beat with electric mixer until thoroughly combined. Add the white chocolate chips and dried cranberries to the cookie dough mixture.Use a large spoon to fold and mix them into the cookie dough until evenly distributed.
- Separate the cookie dough into 12 even portions. Roll the portions into balls and place on top of the parchment paper. Flatten the cookie dough balls with a fork or palm of your hand. Bake for 10 to 12 minutes.
Like this recipe for vegan Cranberry White Chocolate Chip Cookies? Check out my other of vegan recipes.
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