Is there something quite as comforing as baking cookies? The smell they create when in the oven makes everything better. I think I owe this to my beloved late auntie, where I often used to go when my parents needed a babysitter or a break. I just loved spending time with her and she always made sure she had everything we needed to bake chocolate chip cookies together. Naturally, every time I bake a batch, I think of her.
This recipe is sure to please everybody, vegan or not. The ingredients aren’t complicated and you don’t need any ingredients that you would never use again. I kept it basic, which is why they are so perfect.
Tricks for these to be absolutely perfect:
- Ensure your vegan butter is room temperature. I have indicated as much in the recipe but I want to emphasize on the importance of this as this is what will allow the sugar and butter to combine the way they should.
- It is also important not to overtake the cookies as they will harden while cooling down. They all still appear tender when your timer goes off after 12 minutes… But trust me, you don’t want to leave them in any longer!
Choco Cranberry Cookies
- 1/2 cup vegan butter room temperature
- 3/4 cup coconut sugar can be raplced by pure cane sugar
- 1/4 cup unsweetened oat milk
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chocolate chips
- 1/4 cup dried cranberries
Preheat oven to 350 degrees F and line a baking sheet with parchment paper
In a bowl, combine flour, baking soda, cinnamon and salt. Set aside
In a separate bowl, beat together the butter and sugar until creamy and fairly smooth, approximately 1-2 minutes
Add in the oat milk and vanilla and beat for a further 1-2 minutes
Add in half the flour mixture and combine well
Add in the rest of the flour mixture and combine until smooth
Fold in the chocolate chips and cranberries and mix well
Place tablespoonfuls of the mixture onto your lined baking sheet, keeping 2 inches in-between. Do not flatten them (see photo)
Bake for 12 minutes. Do not overbake: the cookies will be tender but will harden to perfection as they cool
Let the cookies cool for a few minutes before removing them from the baking sheet
It is important that the butter be at room temperature in order to combine well with the sugar. I recommend getting it out at least 30 minutes before you plan to make the cookies.
The cookies can be kept up to 5 days at room temperature and up to 2 weeks in the refrigerator.