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Cranberry Orange Chocolate Chip Cookie with a bite taken out on a stack of cookies

Vegan Cranberry Orange Chocolate Chip Cookies

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!
5 from 5 votes
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Course: Vegan Cookies + Brownies
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 16 minutes
Chill: 30 minutes
Total Time: 1 hour 6 minutes
Servings: 12 cookies


  • ½ cup vegan butter room temperature, salted- if not salted add ¼ tsp salt to cookie dough
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoon orange zest
  • 2 teaspoon vanilla extract
  • 1 flax egg 1 Tbsp ground flax mixed with 3 Tbsp water, let sit 5-10 minutes
  • 1 ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup dried cranberries
  • ¼ cup vegan chocolate chunks or chocolate chips
  • 1-2 teaspoon flaky sea salt optional, as topping


  • Begin by creaming the butter, white sugar, and brown sugar with an electric mixer. Once creamed, add in the orange zest,  vanilla extract, and flax egg. 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 fridge for 30 minutes- 1 hour.
  • Remove the dough from the fridge and preheat the oven to 350F. Use a 1.5-2 Tbsp cookie scooper to scoop the dough onto a sheet of parchment paper (about 45-50 grams of dough per cookie). The dough should form about 12-14 evenly sized cookies. Make sure to leave space between the dough as the cookies will spread while baking. If cookies do not fit on one tray, it's best to bake only one tray at a time.
  • Add the tray of cookies to the oven and bake for 12-13 minutes until cooked through.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
  • Add the cookies to a wire rack to continue cooling. Then, serve 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.


Serving: 1cookie | Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 287mg | Potassium: 58mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!