The cooler fall weather always puts me in the mood for baking. With Thanksgiving coming up, I thought dried cranberries was the perfect addition to the classic chocolate chip cookie. My family loved the tartness of the cranberries with the sweet, creamy chocolate chips. This recipe yields over 3 dozen cookies which was great since it meant we could stuff ourselves and also give some away to friends and neighbors.
Here’s what you’ll need:
- 1-1/4 cup brown sugar, packed
- 1/2 cup canola oil
- 6 tbsp almond milk
- 1/4 cup white granulated sugar
- 1/4 cup unsweetened applesauce
- 2 tsp pure vanilla extract
- 2-1/4 cups unbleached, all-purpose flour
- 1 tbsp baking soda
- 3/4 tsp salt
- 1 cup vegan chocolate chips
- 1/3 cup dried cranberries
Preheat the oven to 375 degrees.
In a large bowl, combine the brown sugar, oil, milk, white sugar, applesauce and vanilla and beat with an electric mixer until smooth. In a separate bowl, combine the flour, baking soda and salt, mixing well. Add the dry ingredients to the wet and beat with the mixer again until smooth. Add the chocolate chips and cranberries and gently fold them into the dough. Cover the bowl with plastic wrap and refrigerate for an hour. This will make the dough easier to work with. However, if you simply cannot wait, the dough can be used right away.
Line two baking sheets with parchment. Drop the dough onto the sheets by the heaping spoonful.
Bake them for 10-12 minutes then allow to cool before serving.