Description
Soft, chewy, and bursting with flavor, these Cranberry White Chocolate Cookies are a holiday favorite that everyone will love. Quick and easy to make, these cookies are ideal for holiday baking, cookie exchanges, or cozy afternoons with a cup of tea.
Ingredients
Scale
- 3/4 cup vegan margarine (Earth Balance or any plant-based margarine)
- 3/4 cup light brown sugar
- 1/4 cup natural cane sugar
- 1/4 cup unsweetened applesauce (for moisture and chewy texture)
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 2 cups all-purpose flour (I like King Arthur)
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup vegan white chocolate chips (I like Pascha or Enjoy Life)
Instructions
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Margarine & Sugars: In a medium bowl, use a hand mixer (or mix vigorously by hand) to cream the vegan margarine, brown sugar, and cane sugar until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients: Stir in the applesauce and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking powder, and salt.
- Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Mix-Ins: Gently fold in the dried cranberries and vegan white chocolate chips until evenly distributed.
- Shape Cookies: Roll the dough into 2–3 tablespoon-sized balls. Place on the prepared baking sheet. For thicker, domed cookies: leave rounded. For thinner, more spread-out cookies: press down slightly.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set but slightly soft.
- Cool & Enjoy: Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Enjoy warm or at room temperature.