Vegan White Chocolate Cranberry Nut Cookies
Soft, chewy cookies filled with vegan white chocolate chips, dried cranberries and buttery macadamia nuts.
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: 25 minutes
- Yield: 25 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
1 c vegan butter
3/4 c sugar
3/4 c light brown sugar
2 tsp vanilla extract
2 tbsp nondairy milk
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 1/4 c all purpose flour
2/3 c vegan white chocolate chips
2/3 c dried cranberries
2/3 c chopped macadamia nuts
Instructions
- Make the Cookie Dough: In a large bowl cream together the vegan butter, sugar, brown sugar, vanilla and nondairy milk with an electric hand mixer until mixture is light and fluffy. This should take about a minute. Add cornstarch, baking soda and salt to the bowl. Beat again until ingredients are evenly distributed. Add in the all purpose flour and beat until just combined. Do not over-mix. Fold in the chocolate chips, cranberries and nuts.
- Chill: Drop 2 tablespoon scoops of cookie dough onto a baking sheet as close together as possible. Continue until you have used up all of the dough. Cover the baking sheet with plastic wrap and set in the refrigerator to chill for at least 1 hour. Cookie dough can keep like this for up to 48 hours.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Remove cookie dough from the fridge and place balls of cookie dough onto the prepared baking sheet 2 inches apart. Place the rest of the dough back in the fridge. Place baking sheet on center rack of preheated oven and bake for 10-12 minutes or until cookies are lightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat for additional batches.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
