Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

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:

  1. Preheat oven to 350 degrees F.
  2. Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
  3. Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
  4. Add in the almond milk and beat together until a cookie dough consistency has formed.
  5. Stir in the craisins and the white chocolate chips.
  6. 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!)
  7. Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
  8. Remove from oven and allow to cool completely.

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Course: Dessert
Keyword: Cookies, Vegan
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.
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