Vegan Cranberry-Chocolate-Cashew Cookies
These Vegan Cranberry-Chocolate-Cashew Cookies are so dreamy! The combination of sweet but tart cranberries, crunchy cashews, and melty chocolate chunks is perfection.
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Chocolate chunk cookies are great and all, but this combination will be your new favorite! These cookies look straight out of a bakery and seriously taste like it. They have a slight chew in the middle and perfectly crisp edges.
My favorite part about these cookies is that they have simple ingredients and are so easy to make.
Easy step-by-step instructions
Cream the butter with a hand mixer until smooth. Add the sugars and continue mixing. Add the almond butter, plant milk, and vanilla, and mix until well incorporated.
Mix the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the previous mixture and continue mixing until combined (don't over-mix).
Mix in the chocolate chunks, cranberries, and cashews with a spatula and refrigerate the dough for 20 minutes
Preheat the oven to 375 °F/ 190 °C.
Using a small cookie scoop form 15 cookie balls. Place them on a parchment-lined baking sheet and bake for 10 – 12 minutes, or until lightly brown on the edges.
A few tips
Keep an eye on these cookies while they bake since they easily overcook and harden. I like my cookies slightly chewy in the middle, I prefer to undercook them slightly.
These cookies are best enjoyed warm out of the oven. If you have any cookies left, place them in an airtight container at room temperature.
To return these amazing cookies back to their fresh-out-of-the-oven glory, microwave them for a few seconds until warm.
Other great cookie recipes
Try these other amazing recipes:
Recipe + Video
Vegan Cranberry-Chocolate-Cashew Cookies
Ingredients
- ¼ cup vegan butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 TBSP almond butter
- 2 TBSP plant milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- A pinch of salt
- ¼ cup vegan chocolate chunks or chips
- ¼ cup dried cranberries
- ¼ cup cashews
Instructions
- Cream the butter with a hand mixer until smooth. Add the sugars and continue mixing. Add the almond butter, plant milk, and vanilla, and mix until well incorporated.
- Mix the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the previous mixture and continue mixing until combined (don't over-mix).
- Mix in the chocolate chunks, cranberries, and cashews with a spatula and refrigerate the dough for 20 minutes
- Preheat the oven to 375 °F/ 190 °C.
- Using a small cookie scoop form 15 cookie balls. Place them on a parchment-lined baking sheet and bake for 10 – 12 minutes, or until lightly brown on the edges.
This recipe is also available in Spanish:
Try this recipe and let me know your thoughts in the comments!
Relax, bake, and enjoy!
