Vegan Dark Chocolate Cranberry Cookies

Vegan dark chocolate cranberry cookies
Prep Time
20 min
Cook Time
12 min
15 cookies

Crispy on the outside and wonderfully chewy on the inside – these Vegan Dark Chocolate Cranberry Cookies will be your new favourite holiday treat. This classic seasonal pairing is a favourite for a reason: The tangy and sweet dried cranberries complement the puddles of ooey-gooey dark chocolate in all the best ways. Serve alongside a hot cup of tea or coffee for a cozy seasonal treat.

Related: Gingerbread Spiced Shortbread Wreath Cookies



Tbsp ground flaxseed
Tbsp warm water
2 ½
cups all-purpose flour
Tbsp baking soda
pinch kosher salt
cup vegan butter, melted (I like the Becel Plant-Based Sticks)
cup white sugar
cup brown sugar
tsp vanilla extract
cup chopped dark chocolate
cup dried cranberries


Ingredients for vegan dark chocolate cranberry cookies.
Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.

Step 2

Combine ground flaxseed and warm water in a small bowl. Set aside until thickened.

Step 3

Mix together all-purpose flour, baking soda, and salt. Set aside.

Step 4

In a large bowl add melted butter, white sugar and brown sugar. Mix with a rubber spatula until smooth – about 5 minutes. Mix in the vanilla extract and thicken with flax mixture.

Wet ingredients for dark chocolate cranberry cookies
Step 5

Add dry mixture to the wet mixture and fold until a dough forms – careful not to overmix.

Batter for dark chocolate cranberry cookies
Step 6

Fold in the dark chocolate chunks and dried cranberries.

Batter for dark chocolate cranberry cookies
Step 7

Using a cookie scoop, scoop cookie dough on lined baking sheets about 2 inches apart.

Dark chocolate cranberry cookie dough balls on a baking sheet
Step 8

Bake in the preheated oven for 10-12 minutes or until golden brown around the edges.

Dark chocolate cranberry cookies fresh out of the oven on a baking sheet.

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