I know that these are basic cookies in the sea of elaborate Christmas Cookies that are stealing the show right now. And I too, have a few more elaborate sweets recipes coming your way in the next few days. But I do still want to share these with you.
That’s because they are really delicious. And so incredibly fast and easy- which is sometimes what you need this time of year.
I also think that you could build on these cookies with some easy additions that would dress them up a little. Walnuts would be a great add-on. Or you could dip them in chocolate or white chocolate and sprinkle with crushed nuts or sprinkles. But don’t worry- even if you did nothing extra at all- these are lovely as they are and take about 20 minutes to make from start to finish.
So, I am posting these on a Sunday, when if you are anything like me, you try to get in some rest before tackling the week ahead. I like for things to be as simple as possible, but still with a sweet finish! So we are making these- some for tonight YUM! And some for the freezer to save for next week!
- 1 cup butter flavored shortening or Vegan Butter
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 ½ cups sugar
- 2 ¼ cups bobs red mill 1:1 flour (blue bag)
- ½ cup of full fat oat milk (or other non-dairy milk)
- 1 cup vegan chocolate chips
- 1 cup vegan white chocolate chips
- ½ cup dried cranberries
- Preheat the oven to 350 degrees and prepare two sheet-pans with parchment or silpats.
- In the bowl of a standing mixer fit with a paddle attachment, combine the butter flavored shortening, vanilla extract, kosher salt and sugar and beat until smooth. Add the gluten-free flour and combine. Add the oat milk and combine until you have a smooth well combined cookie dough. Add the white chocolate and chocolate chips and cranberries gently mix in.
- Scoop the dough by the rounded spoonful onto a sheetpan and bake the cookies for 10-12 minutes. Let them cool on the sheetpan and then store in an airtight container.
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Hi Heather, do these really have no leavening in them? Perhaps they need more flour? I tried making them and they spead out like crazy. Any other tips?