Vegan White Chocolate Cranberry Cookies!
Sweet white chocolate and tart cranberries make the perfect combination in this easy cookie recipe. These Vegan White Chocolate Cranberry Cookies are soft and chewy, and make a perfect holiday or winter treat.
Made from a base of almond flour and naturally sweetened with maple syrup, these cookies are vegan, gluten-free, and refined sugar-free. The dough comes together in minutes and takes almost no time to bake, making these a perfect treat to make over the holidays!
For more vegan & gluten-free holiday cookies, try my White Chocolate Peppermint Bark, Gingerbread Cookies, or Sugar Cookies.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan White Chocolate Cranberry Cookies
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon almond butter
- 1/2 cup vegan white chocolate chunks (I used Zazubean)
- 1/4 cup dried cranberries
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
- Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the white chocolate chunks and dried cranberries and stir again. Place in the fridge to chill for 15 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
- Bake in the preheated oven for 9-13 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.
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