Vegan white chocolate chip and cranberry cookies
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup of vegan white chocolate chips
3/4 cup raw sugar
1/2 cup canola or vegetable oil or vegan margarine (depending on your preference)
1 teaspoon vanilla extract
1/2 cup soy milk, vanilla soy milk, almond milk, or water (depending on your preference)
3/4 cup of dried cranberries or more depending preference
medium bowl
measuring cup
measuring spoons
baking sheets
In a large bowl mix
2 cups flour2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
1 teaspoon cinnamon
Make a well in the center of the dry ingredients and set the bowl aside.
Mix Wet Ingredients with Sugar
In a medium size bowl mix3/4 cup vegan sugar
1/2 cup canola or vegetable oil or vegan margarine (depending on your preference)
1 teaspoon vanilla extract
1/2 cup soy milk, vanilla soy milk, almond milk, or water (depending on your preference)
Pour Wet into Dry
Tip: Remember to scrape the bottom of the bowl for dry ingredients you might miss.Spoon dough onto ungreased cookie sheets in tablespoon scoops.After baking for 5 minutes, rotate the baking sheets 180 degrees so that they are in the oven horizontally.Let them bake for another 4 minutes.If they look done, take them out.If they do not look done, check the cookies every 2 minutes until they are to your liking.
Bake time: 9-15 minutes; cooking time varies depending on your type of oven. My oven takes 10 minutes.
-let ingredients get to room temperature for baking,it's not necessary but i find the cookie dough works better this way.
-This cookie dough doesnt spread much while baking so its ok to place the cookies a little closer then usual.
-Try not to over bake these little cookies.Remember cookies harden as they cool so if they seem soft when you first take them out give them time to cool on a cooling rack.







