Vegan Cranberry Chocolate Chip Cookies

18 April 2020 Bookmark0
The factor is, I absolutely made cranberry bites and trail mix cookies, after which sorta misplaced song of these beloved ruby crimson beauties due to all of the pumpkin and sweet fervor. Cranberries, my love, will you forgive me?

I truely didn’t eat too many cranberries. We had a few occasional cranberry sauce with Thanksgiving food, and maybe some chocolate cranberry bark right here and there (btw, every person interested in seeing a chocolate cranberry bark ‘round these parts?), however no predominant appearances of cranberries.

Vegan Cranberry Chocolate Chip Cookies

We were more of a raisin and dates sort of own family. And by way of circle of relatives I suggest that raisins and dates happened, but were no longer welcomed with the aid of lil me. I didn’t like both of these guys, or even understand that raisins were simply just dried grapes (still a shocker, to this present day), but I subsequently came to my senses on both. 

It’s like dates are at the top of the ladder, cranberries are next, then, some distance, faaaar down, like probably not even ranked, is raisins.

Vegan Cranberry Chocolate Chip Cookies

Dry Ingredients:

  • 1 ½ cups gluten free oat flour
  • ½ cup gluten free rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • ¼ cup + 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
  • 1 teaspoon pure vanilla extract

Add-in Ingredients:

  • ¾ cup dried cranberries, chopped
  • ¾ cup vegan chocolate chips
  • For topping: 2 tablespoons each of chopped cranberries and vegan chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
  2. In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
  3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
  4. Add the dry ingredients to the wet ingredients. Whisk until you get a sticky and thoroughly combined ball of soft dough. Fold in cranberries and chocolate chips.
  5. Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.
  6. Scoop 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Press cranberries and chocolate chips into the tops of the cookies.
  7. Bake for 8-12 minutes. Using a flat, heatproof spatula, lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.


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