Vegan Cranberry White Chocolate Crispy Oatmeal Cookies
Makes 12 large cookies
I have been working with Brita from Food With Feeling making some vegan cookie recipes for her.
She’d requested a thick and chewy oatmeal cookie. My first test attempt ended up being the exact opposite – very thin and crispy, thus these vegan cranberry white chocolate crispy oatmeal cookies. They tasted so incredible that I had to share them here! I don’t usually eat vegan, but it’s always good to have options!
Ingredients:
- 1/2 cup (1 stick) vegan butter, room temperature
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1/4 cup unsweetened almond milk
- 1/4 cup craisins
- 1/4 cup vegan white chocolate chips
Instructions:
- Preheat oven to 350 degrees F.
- Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
- Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
- Add in the almond milk and beat together until a cookie dough consistency has formed.
- Stir in the craisins and the white chocolate chips.
- Scoop out 3 tablespoons of dough and roll into a ball. Place on a parchment lined cookie sheet. Repeat until dough is gone, placing each ball 2-3 inches apart (they will spread a lot!)
- Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
- Remove from oven and allow to cool completely.
Vegan Cranberry White Chocolate Crispy Oatmeal Cookies
Servings: 12 cookies
Ingredients
- 1/2 cup vegan butter, softened 1 stick
- 1/2 cup dark brown sugar
- 1/2 cup cane sugar
- 1 tsp baking powder
- 1 cup rolled oats
- 1 cup all purpose flour
- 1/4 cup unsweetened almond milk
- 1/4 cup craisins
- 1/4 cup vegan white chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
- Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
- Add in the almond milk and beat together until a cookie dough consistency has formed.
- Stir in the craisins and the white chocolate chips.
- Scoop out 3 tablespoons of dough and roll into a ball. Place on a parchment lined cookie sheet. Repeat until dough is gone, placing each ball 2-3 inches apart (they will spread a lot!)
- Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
- Remove from oven and allow to cool completely.