Cranberry & Dark Chocolate Cookies


These are the most delicious winter-style cookies in my opinion. I love adding cranberries to autumn/winter bakes and I think dark chocolate pairs perfectly with them. You could use a dairy-free milk chocolate alternative if you're not a fan of dark chocolate. 

I used a vegan egg replacement, but a flax egg will also work (1 tbsp flax seeds with 3 tbsp water. Stir and leave to sit for 10 minutes before using).


Yields: 8

You will need:

- 1/2 cup vegan butter (I like Flora unsalted block)
- 3/4 cup brown sugar
- 1/2 cup caster sugar
- 1 vegan egg (I used Oggs egg replacer)
- 1 tsp vanilla extract
- 1 1/2 cups plain flour
- 1 tsp bicarbonate soda
- 1/4 tsp salt
- 1/2 bar dark chocolate
- 1/2 cup dried cranberries


1. Preheat the oven to 180C and line two baking trays with parchment paper.
2. In a large bowl, combine the room-temperature butter with the light brown sugar and caster sugar.
3. Pour in the vegan egg and vanilla extract and mix until smooth.
4. Add the plain flour, bicarbonate soda and salt and mix until a smooth cookie dough is formed.
5. Cut the dark chocolate into small chunks and fold into the cookie dough along with the dried cranberries.
6. Divide the cookie dough into 8 and roll into balls.
7. Place the cookies on the prepared baking tray and bake for 15 minutes.
8. The cookies will be very soft once removed from the oven but will harden as they cool.

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