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.
I always loved white chocolate bars. Its creamy and sweet flavor satisfied my sweet cravings always.
Recently, I found that vegan version is available and it made me so excited that I decided to bake these easy cookies.
These ingenious vegan cookies have a luscious blend of white chocolate chips and banana for a harmonious sweetness.
The addition of cranberries introduces a delightful tartness, creating a symphony of sweet and tangy notes in every bite. At the same time, dried cranberries boost texture with an added punch to this recipe.
This oil-free dessert guarantees both ease and exquisite taste.
My vegan cranberry cake is a must try and a crowd pleaser. Dried cranberries in my rum cake tastes outstanding.
These tastes amazing in butternut squash salad. Besides salads, I garnish my gingerbread pancakes with these dried cranberries for breakfast.
Why you will love this recipe
Oil free and nut free
Vegan and gluten free
Healthy and guilt-free
Freezer friendly and easy to bake
Only 9 ingredients
Ingredients
Ingredients notes
White chocolate chips – vegan white chocolate chunks or bars may not work here so I insist on using chips.
Cranberries – dried cranberries from craisins that are not overly sweetened works great in this recipe.
Oats – The combination of oat flour and old fashioned rolled oats makes these cookies super chewy and rich in fiber.
Banana – I used it to sweeten and also to fluff these cookies.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make
Firstly, in a large bowl, I combined oat flour, rolled oats, baking powder and salt. Then, I kept it aside.
Secondly, in a microwavable bowl, I combined white chocolate chips, dairy free milk and vanilla extract. Then, at high for 20 seconds I warmed it up and stirred it vigorously with a spoon to melt. Then, I kept it aside.
Next, I poured the melted chocolate and mashed banana into the flour mixture and mixed it well with a spoon.
Thereafter, I folded in more white chocolate chips and dried cranberries into the batter.
After that, I let it rest for 5 minutes at room temperature. This helps in soaking the extra liquid.
Afterwards, I scooped 8 round balls on the prepared cookie sheet and shaped them into small flat round cookies with the back of a stainless steel spoon. I garnished each of the with the remaining chips and cranberries.
Then, I placed it in the middle rack of the oven and baked for 20 minutes. After that, I turned off the oven and took it out. Subsequently, I Placed it on a flat counter and shaped them again with a small bowl while they were still hot.
Now, I let them cool down completely to room temperature without disturbing further.
As they cool down the edges become crisp and they firm up. Once, completely cooled they leave the baking sheet themselves.
My girls declared that these were the best vegan white chocolate cookies ever.
Storing tips
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.
Freezer – 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.
Expert tips
- It is important to let the batter sit at room temperature before scooping for the oats to absorb extra liquid and moisture for the chewy texture with crisp edges.
- Make sure to melt the chips only for 20 seconds and then whip it vigorously. Do not over cook or else it will burn.
Originally they are not vegan but recently I found online that few companies are making vegan version. Most of them are pretty good. The popular ones are Lieber’s, Enjoy life, King David.
Yes, chopped prunes or raisins also works in this recipe.
No! I have used oats and the batter just needs to sit for 5 minutes at room temperature.
More related recipes
Vegan Snowball Cookies
Vegan Cranberry Oatmeal Cookies
Molasses Cookies
Almond Flour Ginger Cookies
Vegan Eggnog Cookies
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Vegan White Chocolate Cookies with Cranberries
Ingredients
- 1/2 cup oat flour
- 1/2 cup old fashioned rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup + 2 tbsp vegan white chocolate chips
- 2 tbsp unsweetened dairy free milk
- 1 tsp vanilla extract
- 1 large banana (mashed)
- 1/4 cup + 1 tbsp dried cranberries
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
- 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
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