As Ethan loves white chocolate, and we both like oatmeal cookies, I chose to veganize is Marcella Valladolid’s White Chocolate Apricot Oatmeal Cookies from Food Network’s 12 Days of Cookies. I’ve made white chocolate macadamia cookies before, but white chocolate oatmeal was a new pairing for me. I decided to use cranberries instead apricots as I think they have a holiday feel. I considered leaving out the dried fruit all together as I am not a dried fruit fan. However, Ethan is, so the fruit stayed in. I The resulting White Chocolate Oatmeal Cranberry Cookies are a delicious holiday treat. If you are a split house as we are on dried fruit, do what I do: make the dough without the cranberries, take out half and the add cranberries to one the remaining half. Leave these cookies out with some cold almond milk for Santa and you are sure to get something extra special from the man in red.
Total Time: 1 hr 40 min
Prep Time: 20 min
Inactive Time: 1 hr
Cook Time: 20 min
Yield: 4-5 dozen cookies
Ingredients:
2 Tablespoons ground flax seeds
6 Tablespoons warm water
2 sticks vegan butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
3/4 cup vegan white chocolate chips
3/4 cup dried cranberries (or 3 Tablespoons if splitting the batch)
Directions:
1. In a small bowl, whisk together the flax seeds and water. Set aside for 5 minutes to thicken.
2. Add the butter and sugars to a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Turn the mixer to low and beat in the flax seed mixture. Add the vanilla and beat for 1 more minute.
3. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until thoroughly combined. Use a rubber spatula to scrape down the side. Add the oats, white chocolate chips and dried cranberries. Mix on low for one more minute, making sure everything is evenly incorporated.
4. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
5. Preheat the oven to 325F. Line 2 baking sheets with parchment paper.
6. Drop 2-inch mounds of dough onto the prepared baking sheets. Using wet hands, lightly flatten the scoops of dough.
7. Bake 14 to 16 minutes, or until golden brown. Transfer the cookies to a wire rack and let cool completely.
Here they are without the cranberries
