1 Bowl Vegan Dark Chocolate Cranberry Walnut Cookies

Posted by Gabrielle in 1 Bowl Concepts, Chocolate, Christmas, Cookies, Cooking, Desserts, Thanksgiving | 0 comments

Hello & Happy Friday!!

There are many things going on behind the scenes at EDS the last few weeks. With a birthday happening tomorrow, we’re celebrating with these staple 1 bowl vegan Dark Chocolate Cranberry and Walnut Cookies!!

There are some cookie varieties that use capture the essence of fall/winter, and for me, these are it. They are sweet yet savory, crunchy yet soft, and are everything I’m looking for in a cookie. Lately I’ve been obsessed with 1 bowl vegan cookies as they are just so seamless and you can mix up the flavors to cater to your tastebuds or the season. It’s just a win win!

What’s great about this recipe, is everything! It’s quick, easy, great for the fall/winter season, doesn’t feature butter, doesn’t require a flax egg, requires just one bowl, packs nuts to make them more filling, it’s sweet, savory, has texture and my favorite aspect.. they are buttery soft!

If you love effortless vegan desserts, you have to try these new vegan Dark Chocolate Cranberry Walnut Cookies!!

Why this recipe is great:

Quick

Easy

Affordable

Requires no beating of butter and sugar

Requires not even a flax egg

Salty

Sweet

Buttery soft

Vegan Dark Chocolate Cranberry Walnut Cookies

Author: Gabrielle
Yield: 8-10 1x

Print Recipe

Scale

Ingredients

1/2 cup white sugar
3/4 cup light brown sugar, packed
1 teaspoon salt
1/2 cup refined coconut oil, melted
1/4 cup non-dairy milk
1 teaspoon almond or vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup Lily’s Sweets dark chocolate chips
1/2 cup chopped walnuts
1/2 cup dried cranberries

Instructions

In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
Fold in the dark chocolate chips, walnuts, and cranberries evenly.
Cover and chill the dough in the fridge for a minimum of 45 minutes to 1hr. The longer the better!
Preheat oven to 350°F (180°C).
Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling rack to fully cool.