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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2. In a small bowl, whisk together flax, Ener-G, and almond milk. Set aside.

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3. In a medium bowl, sift together flour, baking soda and salt.

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4. 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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5. Beat flax mixture into butter mixture. Beat in vanilla.

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6. Gradually add flour mixture to butter mixture. Stir in chocolate chips and cranberries.

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7. Drop by well-rounded teaspoonfuls onto 2 ungreased cookie sheets.

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8. Bake for 8 to 10 minutes or until lightly golden.

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9. 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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10. Let cookie sheets cool before baking more cookies.

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