Super easy vegan chocolate chip cookies with a little bit of cashew crunch and cranberry tartness. They take about 30 minutes to make.
Dave has been begging me to make cookies lately. Begging! I used to make cookies all the time as a weekend treat, but lately I haven't had time to fire up the oven.
This weekend, I made the time to bake a batch of my very favorite vegan chocolate chip cookies.
I've been making these vegan chocolate chip cookies for years, and they're so simple. I've always loved the fruit/nut/chocolate combo, and I feel like these cookies hit those notes without tasting like trail mix.
The recipe below is an updated version, using aquafaba.
They are stupendous, you guys! Crunchy on the outside, chewy on the inside, and packed with sweet-tart-rich flavors from all of the mix-ins.
They're also totally substitution-friendly. Don't like cashews? Use walnuts, almonds, sunflower seeds, or no nuts. If dried cranberries aren't your thing, use raisins or chopped, dried apricots.
Mix things up, and make your perfect vegan chocolate chip cookies.
Cashew Cranberry Vegan Chocolate Chip Cookies
- 1 cup white wheat flour
- ½ teaspoon baking soda
- ½ cup dark chocolate chips
- ½ cup unsalted cashew pieces - If you can only find whole cashews, just crush them in your hands.
- ½ cup dried cranberries
- Preheat the oven to 375F.
- Mix all of the dry ingredients in a large bowl. In a separate large bowl, mix the wet.
- Make a well in the center of the dry ingredients and add the wet to them, mixing it really well. When these are well-combined, add your mix-ins.
- Shape the cookies, 1 tablespoon at a time, and place onto an greased cookie sheet or one lined with a Silpat, about 1? apart. Bake for 10 minutes, and let them cool completely – at least a solid 7 minutes – before gently moving them over to a plate. If you can’t wait for them to cool, definitely use a spatula to move them to your plate, and don’t stack them until they’ve reached room temperature.