Vegan Cranberry Cookies With Almond Extract
These cookies are sweet, tart and melt in your mouth!
Servings: 28 cookies
Calories: 96kcal
Equipment
- Cookie sheet
- cooling rack
Ingredients
- ¾ cup vegan butter, softened
- ¾ cup white sugar
- 2 tablespoon almond milk, or any non-dairy milk
- 1 tablespoon cornstarch
- 1 tablespoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup Craisins
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a stand mixer or a hand mixer, cream the butter and the sugar together.
- Add the milk, cornstarch and the almond extract and mix for 1 - 2 minutes.
- Add the flour, baking powder and salt and mix until well combined. The dough will be stiff.
- Stir in the craisins.
- Drop heaping tablespoons of dough onto the baking sheet.
- Bake in the preheated oven for 12 minutes.
- Let cookies rest on the cookie sheet for 3 min. Remove to wire rack to cook completely.
Notes
- If you can find them, using vegan butter sticks makes measuring easier. My favorite brands to use are Earth Balance and Country Crock Plant Butter.
- Don't skip resting the cookies. They will be very soft when they come out of the oven and need a few minutes to firm up.
- Store cooled cookies at room temperature in an airtight container for up to 3-5 days.
Nutrition
Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 89mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 0.2IU | Vitamin C: 0.004mg | Calcium: 11mg | Iron: 0.4mg