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Vegan White Chocolate, Pecan & Cranberry Oatmeal Cookies

White Chocolate, Pecan & Cranberry Oatmeal Cookies {Vegan}

Rebecca Coleman
A cozy fall cookie.
Prep Time 20 minutes
Cook Time 11 minutes
Resting time 30 minutes
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • 1 cup vegan butter softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 6 tbsp non dairy milk
  • 2 tsp vanilla
  • 1 tsp cinnamon (optional)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup oatmeal
  • 2 cups flour
  • 1/2 cup dried cranberries
  • 1/2 cup pecans toasted
  • 1/2 cup vegan white chocolate chips I used Enjoy Life brand mini white chocolate chips

Instructions
 

  • In the bowl of your stand mixer, place the butter and the two sugars. Beat on low speed for about 2-3 minutes, until well incorporated.
  • Add the milk and vanilla and beat again.
  • Add all the dry ingredients at once, and beat only just until combined.
  • Finally, add the pecans, cranberries and white chocolate chips and fold them in.
  • Place the bowl in the refrigerator for 30 minutes.
  • Preheat oven to 350 degrees.
  • Scoop out individual cookie balls and place them on a cookie pan that's been lined with a silpat or parchment paper.
  • Bake for 10-12 minutes, until the edges are golden and crispy.
  • Remove from oven and allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
  • Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to three months.
Keyword cookies, easy vegan, vegan