Bake a batch of these delightful Vegan White Chocolate Chip and Cranberry Cookies, the perfect blend of soft centers and crispy edges. These cookies are filled with melty dairy-free white chocolate chips and sweet, tangy cranberries, creating a delicious contrast in flavors and textures. Made with dairy-free butter and coconut sugar, these cookies have a rich and caramel-like sweetness. The addition of ground flaxseed and plant-based milk ensures a moist and tender texture, while the vegan vanilla protein powder adds a hint of vanilla flavor and a nutritional boost. A combination of baking soda and baking powder gives these cookies their perfect rise and spread. Whether you're looking for a sweet treat for the holidays, a snack to enjoy with your coffee, or a delightful dessert, these cookies are sure to impress with their scrumptious taste and appealing appearance.
Ingredients:
- 1/2 cup dairy-free butter, melted
- 1 cup coconut sugar
- 1 tbsp ground flaxseed
- 3 tbsp plant-based milk
- 1 cup plain flour
- 1/4 cup vegan vanilla protein powder
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 cup combination of dairy-free white chocolate chips and dried cranberries
Method:
- Preheat the oven to 170°C and line a baking sheet with parchment paper.
- Mix coconut sugar into the melted dairy-free butter.
- Add ground flaxseed.
- Mix in dry ingredients (flour, protein powder, baking soda, baking powder, salt), excluding chocolate chips and cranberries.
- Gradually add plant-based milk to form a dough, adjusting the amount as needed.
- Fold in white chocolate chips and cranberries.
- Roll dough into balls and place them evenly on the prepared baking sheet.
- Bake for 8-12 minutes, until edges are golden and centers are soft.
- Let the cookies cool slightly on the pan before transferring them to a cooling rack.
Enjoy these Vegan White Chocolate Chip and Cranberry Cookies, a delightful treat that combines sweet and tangy flavors with a satisfying texture!
