Do you know what pairs perfectly with vegan cranberry cookies? If you guessed dark chocolate, then you will LOVE these easy Vegan Cranberry Orange Chocolate Chip Cookies. Filled with juicy dried cranberries, fresh orange zest, & pools of melty dark chocolate- these chewy chocolate chip cookies are GOOD! Plus, they make the absolute perfect cookie to gift to friends, bring to a cookie exchange, or just to keep at home so you can eat them all winter long!
How To Make Vegan Cranberry Chocolate Chip Cookies
Testing this recipe was so much fun! I knew I wanted a chewy cookie that wasn’t too thin, but that still spread a bit while baking for a crispier edge. After a few tests, I can tell you this is exactly the texture of the cranberry cookie recipe you have here!
Let’s take a deeper dive into the steps to make cranberry orange chocolate chip cookies:
Step 1: Cream the Butter & Sugar Together
For this recipe, you’re going to use COLD vegan butter, white sugar, AND brown sugar. It’s incredibly important that the butter is cold and not melted or it will completely change the texture of the cookie.
Whipping the cold butter and sugar together helps to beat air into the butter and the sugar helps to hold that structure. This is the same process I use in many cookie recipes like these Cinnamon Roll Cookies & Funfetti Sugar Cookies.
P.S- In case you are wondering, I did try this recipe with JUST white sugar and it didn’t turn out great.
Why? First, the molasses in brown sugar adds a depth of flavor that white sugar just doesn’t have. Second, the molasses in brown sugar provides the acidic component needed to work with the baking soda to make the cookies thick, puffy, and soft.
Step 2: Add In The Rest of The “Wet” Ingredients
Wet ingredients usually refer to anything that isn’t flour, salt, dried spice, or a leavening agent such as baking powder or baking soda. In this recipe, the wet ingredients include orange zest, vanilla extract, ground flaxseed, and oat milk.
Fun Fact: The ground flaxseed and oat milk in this recipe are actually acting as an egg replacement called a “flaxegg” since this vegan cookie recipe is made without eggs! While it doesn’t provide the leavening power of eggs, it helps to bind the cookies together.
Step 3: Sift & Add the Dry Ingredients
First, sift the dry ingredients together in a separate bowl. Sifting the dry ingredients is recommended to avoid any clumps or baking powder or baking soda in the dough. Then, add the dry ingredients to the bowl of wet ingredients and gently mix until a thick dough forms.
You may notice the recipe below calls for 3-4 Tbsp oat milk. Once the vegan cookie dough is mixed, it should be moist but not sticky, and definitely not crumbly and dry. If it is too dry, add in that last 1 Tbsp of oat milk and mix.
Step 4: Fold in the Dried Cranberries & Chocolate Chips/Chunks
For this recipe, I used Patience Fruit Co Dried Cranberries. I love that they have the option to purchase dried cranberries that have been cut in half so they are the perfect size to disperse throughout cookies. Plus, they are organic!
When it comes to chocolate, I really have a few go-to vegan dark chocolate brands. First up is Lily’s Dark Chocolate which I used in this recipe. It’s stevia-sweetened, so I like that it’s a *tiny* bit healthier. After that, my next favorite would probably be a tie between Pascha Organic (which I used in these Espresso Brookies) & Theo chocolate (though not all of Theo’s flavors are vegan).
I almost forgot to mention, if you want those perfect sea salt flakes on top sprinkle on a little Maldon Sea Salt to top these cranberry dark chocolate cookies!
Step 5: Scoop the Vegan Cookie Dough Into Balls & Into the Fridge!
Once the dough is formed, I like to use a 1 Tbsp cookie scoop to scoop the cookies onto a baking sheet covered in parchment paper. Next, the cookies go into the fridge for 30 minutes- 24 hours.
The cookies you see in the pictures here were only in the fridge for around 45 minutes.
The longer you chill your vegan cookie dough the less it will spread during baking. Chilling this dough for just 30 MINUTES leads to cranberry orange cookies that are chewier & have a better concentration of flavor. Don’t skip this step!
Step 6: Bake The Cranberry Orange Chocolate Chip Cookies!
Preheat the oven to 350F, take the cookie dough out of the fridge, and bake the dried cranberry cookies for 14-16 minutes. The cookies will be done when they are cooked through yet still soft in the center.
I like to let my cookies rest on the warm baking sheet for a few minutes before I move them to a cookie cooling rack!
How to Store Cranberry Orange Cookies
These cranberry chocolate chip cookies can be stored at room temperature for 3-4 days or in the freezer for up to 1 month.
If storing in the freezer, I recommend storing the cookies between layers of parchment paper inside a closed container to avoid freezer burn. Storing cookies in the fridge is not something I ever recommend as it dries on the dough.
Whether you are on the hunt for the perfect vegan Xmas cookie, a cookie filled with dried cranberries, or one filled with oozing pools of chocolate- these Vegan Cranberry Orange Chocolate Chip Cookies will deliver! As always, let me know if you have any questions and I can’t wait to see your cookie creations.
Looking for more vegan cookie recipes? Check out these SGTO fan favorites:Print
These chewy vegan cookies are filled with orange zest, dried cranberries, and chunks of vegan dark chocolate for the perfect flavorful cookie. Best topped with flaky sea salt!
- 1/2 cup butter (cold)
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 2 tsp orange zest
- 2 tsp vanilla extract
- 1 Tbsp ground flax seed
- 3–4 Tbsp oat milk (or any plant-based milk- start with 3 Tbsp and add 4 Tbsp if dough too dry)
- 1 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup dried cranberries
- 1/4 cup vegan chocolate chunks (or chocolate chips)
- 1 Tbsp sea salt (optional)
- Begin by creaming the butter, white sugar, and brown sugar with an electric mixer. Once creamed, add in the orange zest, vanilla extract, flax seed, & nut milk (start with 3 Tbsp). Then, mix to combine.
- Sift together the all-purpose flour, baking soda, and baking powder in a separate mixing bowl. Next, add the sifted dry ingredients to the mixer with wet ingredients. Mix until a thick dough forms. The dough should be slightly sticky, but not wet. If the dough is a bit too dry add in 1 more Tbsp of oat milk.
- Once the orange cookie dough has formed, gently mix in the dried cranberries and chocolate chunks with a spatula. Cover the bowl of dough and add to the fridgefor 30 minutes-2 hours.
- Remove the dough from the fridge and preheat the oven to 350F. Use a 1 Tbsp cookie scooper to scoop the dough onto a sheet of parchment paper. The dough should form about 14 evenly sized cookies. Make sure to leave space between the dough as the cookies will spread while baking.
- Add the tray of cookies to the oven and bake for 14-16 minutes until cooked through. Remove the tray from the oven and let the cookies cool on the tray for 1-2 minutes. Then, remove the cookies from the tray and add to a cooling rack. Top with flaky sea salt and enjoy!
Cookies can be stored in the freezer in a closed container up to 1 month & in a closed container at room temperature for 3-4 days. I do not recommend storing the cookies in the fridge as it dries out baked goods.