These Vegan Cranberry, Pecan & White Chocolate Cookies are the perfect balance of festive flavour and chewy comfort. Packed with tart cranberries, crunchy pecans, and creamy vegan white chocolate, each bite offers a delightful mix of textures and sweetness. They’re easy to make, beautifully golden and ideal for sharing – whether you’re baking for the holidays or just fancy a cosy treat with your cuppa. Simple, indulgent and entirely plant-based, these cookies are sure to become a firm favourite.
Cranberry, Pecan and White Chocolate Cookies
Organic Pecan Nuts 500g (Sussex Wholefoods)
60g Pecans Chopped
Organic Dried Cranberries 500g (Sussex Wholefoods)
70g Cranberries
Organic Muscovado Sugar 1kg (Sussex Wholefoods)
100g Muscovado or Light Brown Sugar
Organic Ceylon Cinnamon Powder 250g (Sussex Wholefoods)
½ tsp Ground Cinnamon
Vanilla Powder Grade A 25g (Sussex Wholefoods)
½ tsp Vanilla
Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)
1tsp Baking Powder
Bicarbonate of Soda 100g (Sussex Wholefoods)
½ tsp Baking Soda
So Free White Chocolate Alternative 70g, Organic (Plamil)
100g White Chocolate Chopped
Organic Plain White Flour 1kg (Doves Farm)
250g All-Purpose Flour
Organic Sunflower Spread 500g (Biona)
115g Vegan Butter - softened
Almond Barista Drink 1l (Rude Health)
60ml Unsweetened Plant-Based Milk
Other Ingredients
- ½ orange – zest
- 2 tbsp orange juice
Method
- Preheat your oven to 175°C. Line two baking sheets with baking paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, use an electric mixer (or whisk by hand) to cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the non-dairy milk, vanilla extract and orange juice and zest to the butter mix and whisk until combined.
- Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms.
- Gently mix in the vegan white chocolate chips, cranberries and pecans.
- Scoop about 1 tablespoons of dough per cookie onto the baking sheets, leaving about 2 inches between each.
- Bake for 12–14 minutes, until edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
