Vegan Chocolate Chip Cranberry Cookies


When I was in high school, my dad made these incredibly soft chocolate chip cookies in which the butter and oil was replaced with applesauce. They were about the size of brie cheese wheels, which meant they were small cakes, really. I could devour one as a quick mini-meal. When I became homesick during my first year in college, I asked for a care package filled with these cookies. And boy, did my dad deliver (so to speak).

Fast forward to 2013. After making homemade almond milk, I had a bowlful of leftover almond meal and nothing to do with it. It sat in the fridge for a few days, alone and unwanted. Until these soft, chewy vegan cookies were born.



I’ve added almond milk to the recipe to replicate the leftover almond meal; if you make your own almond meal, leave out the almond milk. As almonds have a natural sweetness, I’ve cut the sugar by half. You won’t miss it!


vegan cookies

Vegan Chocolate Chip Cranberry Cookies

  Prep Time: 10 minutes

  Cook Time: 10 minutes

  Keywords: dessert vegan almonds cookie

Ingredients (24 cookies)

  • 2 1/4 cups all purpose flour or gluten-free flour mix
  • 1 teaspoon baking soda
  • 2 tablespoons ground chia seeds
  • 3/8 cup warm water
  • 1 1/2 cups ground almonds
  • 1/2 cup almond milk
  • 1/4 cup coconut oil
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups vegan chocolate chips
  • 1 cup cranberries


Preheat oven to 375 degrees F. Sift together flour and baking soda. Set aside. Mix together chia seeds and warm water, and set aside.

In a large mixing bowl, beat ground almonds, almond milk, coconut oil and sugar until creamy. Add vanilla and chia seed mixture and combine. Gradually add flour mixture and stir. Mix in chocolate chips and cranberries.

Drop tablespoonfuls of batter onto parchment-paper lined baking sheets. Bake for 9 to 11 minutes or until golden brown.

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P.S. No post again this Friday, dear reader. I don’t expect a trend, but I do appreciate extra time during this busy month. See you next week!


  1. So smart to use your leftover almond “Scraps” to make these cookies! I love foods that remind me of my childhood. A bit of nostalgia is never a bad thing. These sounds fabulous.

  2. I love these mini cookie/cakes! They look like they have such a soft, great texture and so much almondy deliciousness!

  3. These look amazing!
    I am always on the fence about making substitutions when I bake so that is why I like to read blogs. You pave the way for me. 🙂
    Love the addition of cranberries for added sweetness.

  4. Yum for vegan chocolate chip & cranberry cookies! I love cranberries in chocolate chip cookies, sometimes I can’t stand chocolate chips on its own in cookies!

  5. yum! what a great cookie recipe! I LOVE the combo of chocolate and cranberries!

  6. These vegan chocolate chip cranberry cookies look wonderful. They will make the perfect afternoon tea snacks.

  7. What a great way to use almond meal! My neighbor (who owns a bakery) just brought me a big bag. I’ll have to put it to good use! Thank you for sharing!

  8. I love the fact this doesn’t contain any milk – which I am trying to avoid these days. Looks delicious Jessie!

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