A while back I shared the recipe for super easy chocolate chip and cranberry cookies. They are quick, requested a lot and always a massive hit whenever I make them for friends. I also love seeing the pics of the batches you’re whipping up in your home!
It doesn’t always work when you try and alter something that’s already a hit but when it does, shout it from the dang rooftops. So here is a chocolately version and this time I made them a bit bigger so it’s a more sizeable snack.
These are the kind of treats that you’ll want to pop on a plate in the middle of the table, when you’re sat down to a relaxing cup of tea.
Tip: If you’re after a much darker cookie, try using Dutch cocoa instead.
- 2 cups plain flour
- 2 tsp baking powder
- 1 cup sugar
- 1 Tbs unsweetened cocoa
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup dried cranberries
- ½ cup dairy-free chocolate chips
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ¼ cup water
- Preheat oven to 180°C and line a tray with baking paper.
- Insert the crushing / kneading blade to the bowl. Add all the dry ingredients, then the wet. Set at speed 5 for 30 seconds.
- Roll the dough into balls and bake for 15 minutes until lightly golden.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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