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vegan white chocolate cookies on top of each other with cranberries scattered.
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Vegan White Chocolate Cookies with Cranberries

Enjoy the melt-in-your-mouth Vegan White Chocolate Cookies with Cranberries and delight your family and friends with its soft and chewy texture. Bursting with the perfect balance of creamy white chocolate chips, tart cranberries and chewy oats, these cookies are sure to satisfy your dessert cravings.
Course Dessert
Cuisine American
Keyword vegan white chocolate chip cookies, vegan white chocolate cookies, white chocolate cranberry cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 114kcal
Author Gunjan

Ingredients

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with parchment paper.
  • In a bowl, combine oat flour, rolled oats, baking powder and salt. Mix and keep it aside.
  • In a microwavable bowl, combine 1/4 cup white chocolate chips, dairy free milk and vanilla extract. Microwave for 20 seconds. Take it out and immediately whisk it vigorously. Keep it aside.
  • In the flour mixture, combine the melted chocolate and mashed banana and whip it into a batter.
  • Fold in another 1/4 cup white chocolate chips and 1/4 cup dried cranberries and mix well. Let the batter rest at room temperature for 5 minutes.
  • With the help of a cookie scoop, scoop about 8 round cookies on the prepared cookie sheet. With the back of a stainless steel spoon press and shape each of them flat and round. (Do not overdo this step). Top each of them with the remaining dried cranberries and white chocolate chips.
  • Place the cookie sheet in the middle rack of the oven and bake for 20 minutes. Turn it off and take it out. They may look undone but that's fine. They will continue cooking while on the sheet. With a small bowl or a cookie cutter, shape them again into round cookies while they are still hot. Now, let them cool down completely at room temperature without disturbing. Enjoy!

Video

Notes

How to store:
  • Room temperature - You may store them in a cookie jar at room temperature for a day.
  • Refrigerator - Once they are cooled down refrigerate them in an air tight container for about 2 weeks. Oven toast them for 1-2 minutes and let them cool or enjoy as is.
  • Freeze - Once completely cooled freeze them in a freezer friendly box or Ziploc for about 2 months. Oven toast them for 2-3 minutes and let them cool before serving.
  • I used craisins for dried cranberries in this recipe. 
  • Let them cool completely at room temperature. As they cool the edges will become crisp and the will firm up while leaving the parchment themselves.
 

Nutrition

Calories: 114kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 76mg | Potassium: 163mg | Fiber: 2g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg