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.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat and set aside.
Combine ground flaxseed and warm water in a small bowl. Set aside until thickened.
Mix together all-purpose flour, baking soda, and salt. Set aside.
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.
Add dry mixture to the wet mixture and fold until a dough forms – careful not to overmix.
Fold in the dark chocolate chunks and dried cranberries.
Using a cookie scoop, scoop cookie dough on lined baking sheets about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until golden brown around the edges.