Super easy vegan chocolate chip cookies with a little bit of cashew crunch and cranberry tartness. They take about 30 minutes to make.
Chewy, crunchy, tart, sweet vegan chocolate chip cookies!
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
Ingredients
Dry Ingredients
- 1 cup white wheat flour
- ½ teaspoon baking soda
Wet Ingredients
- 5 tablespoons sunflower oil - or neutral-tasting oil of your choice
- ¼ cup organic sugar
- ½ cup brown sugar
- ¼ cup white bean aquafaba - chickpea will also work here
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Mix-Ins
- 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
Instructions
- 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.
tamora
great post i love your recipe thanks for sharing.
Tracy
We are Engine 2 followers and don't use oil, could I sub applesauce? Thanks! The cookies look and sound amazing :-)
Becky Striepe
Ooh good question. It may work, but I haven't tried subbing applesauce for the oil. I'd love to hear how it works out, if you do it!
Tracy
I will let you know Becky for sure :-)
Tracy
Becky Striepe
Thank you!
Prairie Gal Cookin
Hey, I just wanted to drop a note and invite you to come join us at Sunday's Simple Homemaker Link-Up. Would love to have you link-up!! https://www.prairiegalcookin.com/sundays-simple-homemaker-5th-weekly-link-up/
swathi
Chocolate cranberries and cashews in one cookies, thanks for sharing with Hearth and soul blog hop. pinning
Becky Striepe
Thank you!
leigh
I'm definitely going to try this recipe, Becky. Yum!
Jes
Chocolate, cranberries, and cashews all in one cookie?! That sounds amazing!