In a chewy and soft cookie base, these delectable cookies combine the sweetness of vegan white chocolate, the richness of vegan dark chocolate, and the tartness of dried cranberries. They are ideal for vegans and those with gluten sensitivities, and they make a delicious treat for everyone.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan white chocolate chips. 1/2 cup vegan dark chocolate chips. 1/2 cup dried cranberries.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Mix until a smooth dough forms. Fold in the vegan white chocolate chips, vegan dark chocolate chips, and dried cranberries until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious Vegan and Gluten-Free White Chocolate, Dark Chocolate Cranberry Cookies!
Prep Time: 15 minutes
Cook Time: 10 minutes
Red Bowl Asian Cuisine
