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    Home » Recipes » Cookies & Scones

    Published: Nov 28, 2018 · Modified: Feb 3, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 18 Comments

    Vegan Chocolate Chip Cookies with Cranberries & Rosemary

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 9 votes
    Vegan Chocolate Chip Cookies made festive with the addition of dried cranberries and rosemary! Soft, sweet, chewy, with a lovely subtle woodsy, herbal fragrance. Santa will thank you if you leave him a few of these with his glass of plant milk on Christmas Eve! 

    Vegan Chocolate Chip Cookies made festive with the addition of dried cranberries and rosemary! Soft, sweet, chewy, with a lovely subtle woodsy, herbal fragrance. Santa will thank you if you leave him a few of these with his glass of plant milk on Christmas Eve! 

    Vegan Chocolate Chip Cookies with Cranberries and Rosemary on a plate with a glass of milk

    With the holidays coming up, I thought it might be nice to create a festive Vegan Chocolate Chip Cookie for the kiddos to leave out for Santa with his glass of Oat Milk on Christmas Eve. Or for the adults to hide from the kiddos then stuff their faces once bedtime comes around. 

    Truth be told, there's not much that can beat freshly baked cookies and it's been a long time since I posted cookies on the blog. Welcome back my cookie friends.

    These vegan cookies took ages to get right and it feels like I tested them about a trillion times.

    Vegan Chocolate Chip Cookie dipped in a glass of almond milk

    My life recently:

    • Breakfast - eat a cookie
    • Snack - eat a cookie
    • Lunch - eat a cookie
    • Recipe testing - eat cookies to sustain myself throughout
    • Cookbook edits - eat more cookies
    • Christmas shopping while creating my new Gifts for Vegans guide - eat cookies before, during and after
    • Packing (because I am crazy and am moving house on December 20th ????- who in their right mind does that???) - panic eat all the cookies
    • Keeping up with Chester who had a nasty allergic reaction to something and is taking lots of pills and is on an elimination diet -  have more cookies but wash hands after so as not to contaminate him.
    Chester eating a cookie - A Virtual Vegan

    Poor guy. Little did he know this would be his last cookie for a long while. And poor me because I'm having to play bad cop and live with the constant puppy eyes.

    So, basically, all I have done for a week is eat cookies. I am ashamed to say that on one day, all I ate was cookies.

    But we are talking soft, thick, chewy, fruity, fragrant, cookie perfection and I was taking one many for the team. It's my job to get them perfect which means eating them all to make absolutely sure.????

    Vegan Chocolate Chip Cookies on a plate with some almond milk

    HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIES WITH CRANBERRIES & ROSEMARY


    SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST


    These Vegan Chocolate Chip Cookies with Cranberries and Rosemary are really easy to make and you need no special equipment. No mixers, food processors or blenders. Just a bowl, a whisk and a spoon or spatula.

    I love to use spatulas when baking because they enable you to scrape the bowl completely clean really easily. I have this Kitchen Aid Spatula Set:

    The longer one is great for scraping out my blender. I do also have another favourite spatula from Sur La Table with little dogs all over it which you might spot.

    Vegan Chocolate Chip Cookie dough in a bowl with spatula

    Ok, so let's make cookies. Here's how it's done:

    STEP 1

    Add the sugar, oil, vanilla, milk and salt to a bowl then whisk them together well.

    Step by step photographs in a collage of making Vegan Chocolate Chip Cookies

    STEP 2

    Add all of the other ingredients and mix to combine. Refrigerate in the bowl while the oven preheats, then scoop the cookie dough out onto a cookie sheet.

    Step by step photographs in a collage of making Vegan Chocolate Chip Cookies with Cranberries and Rosemary

    STEP 3

    Bake then allow to cool on the tray for 10 minutes before transferring to a cooling rack.

    STEP 4

    Let your inner cookie monster loose!

    CAN I FREEZE THE COOKIE DOUGH?

    This cookie dough freezes really well. I suggest making it as directed, line a cookie sheet with parchment paper, and scoop out the cookie dough as if you were going to bake the cookies. Place the tray in the freezer for about 40 minute to an hour, until the lumps of dough are hard, then remove and place them in a freezer bag and store in the freezer until you need them. When you want to make cookies, simply remove from the freezer, place the cookie dough balls on a cookie sheet, and bake as directed, allowing an extra 2 minutes cook time.

    The dough will keep in the freezer for up to 3 months.


    These Vegan Chocolate Chip Cookies with Cranberries & Rosemary are:

    • Quick and easy to make
    • Perfectly sweet
    • Soft and chewy
    • Chocolatey in all the right places
    • Fragrant and festive
    • And undetectably vegan

    Let them sustain you through the crazy holiday period!

    Me, I think I'm all cookie-d out. For now at least. I'll probably change my mind by tomorrow though.

    Part eaten vegan chocolate chip cookie on a plate

    WANT HELP PLANNING YOUR VEGAN CHRISTMAS DINNER?

    For more Christmas inspiration, check out Vegan Christmas Dinner Menu, Shopping List and Timeline. I have planned the entire meal for you down to the tiniest detail. All you have to do, is print out my document which includes all of the recipes, a shopping list and a timeline, then get cooking!

    A NOTE ON DIFFERENT COLOR COOKIE SHEETS

    Did you know that the color of your cookie sheet can have an impact on how your cookies turn out and how long they take to bake?

    Darker cookie sheets absorb and radiate more heat than lighter ones, so if you bake your Vegan Chocolate Chip Cookies on a dark cookie sheet, your cookies will cook more quickly and have darker and crispier bottoms than cookies cooked on a lighter colored cookie sheet.

    I typically use USA Pan bakeware, and this is my cookie sheet:

    It is a light colored cookie sheet so my cookies will cook slower than they would on a darker sheet and end up a little softer. If that's how you like your cookies then use a similar color one. If you prefer them crispier then use a darker cookie sheet. I give timings for each in the full recipe below so don't worry.

    With regards other foods, a useful tip to remember is that if you are cooking something that you want to get golden and crispy, like potato wedges, pizza or pastries, use a darker pan or tray. If you are cooking something that you don't want to brown too much and that needs a slightly gentler touch of heat, like sponges, meringue, soft cookies, cupcakes or cake, use lighter coloured pans.

    Recipe Video

    Vegan Chocolate Chip Cookies made festive with the addition of dried cranberries and rosemary! Soft, sweet, chewy, with a lovely subtle woodsy, herbal fragrance. Santa will thank you if you leave him a few of these with his glass of plant milk on Christmas Eve! 

    Vegan Chocolate Chip Cookies with Cranberries & Rosemary

    Author: Melanie McDonald
    5 from 9 votes
    Vegan Chocolate Chip Cookies made festive with the addition of dried cranberries and rosemary! Soft, sweet, chewy, with a lovely subtle woodsy, herbal fragrance. Santa will thank you if you leave him a few of these with his glass of plant milk on Christmas Eve! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 13 minutes
    Chill time 10 minutes
    TOTAL TIME: 28 minutes
    Servings: 8 cookies

    Ingredients
      

    • ¼ cup / 50 g dark brown sugar
    • ¼ cup / 50 g white granulated or cane sugar
    • 4 tablespoons melted coconut oil , preferably refined coconut oil so there is no coconut taste
    • ½ teaspoon vanilla extract
    • 5 tablespoons unsweetened non-dairy milk
    • 2 teaspoons fresh rosemary , chopped finely
    • ½ teaspoon fine salt
    • 1 cup / 125 g all purpose flour , or certified gluten free oat flour, (the equivalent of all purpose flour in the UK is plain flour) - see recipe notes re measuring the flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
    • ⅓ cup / 70 g dairy-free chocolate chips
    • ⅓ cup / 50 g dried cranberries
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • In a medium bowl, put the brown sugar, white sugar, coconut oil, vanilla, milk, rosemary and salt. Whisk them together really well until the sugar granules have dissolved. 
    • To the same bowl, add the flour. baking powder, baking soda, chocolate chips and dried cranberries. 
    • Mix everything together well with a spatula or wooden spoon. It should be soft and easily mixable. Check the texture in my photo of the cookie dough above, or in my video. If it is dry or stiff to stir add another tablespoon or two of milk. 
    • Place the bowl of cookie dough in the fridge for 10 minutes while you preheat the oven to 350°F (175 °C). 
    • Using an ice cream scoop, scoop dollops of the cookie dough onto a cookie sheet, leaving at least 2 inches space around each one. Place on the middle shelf of the oven and bake for 11 - 12 minutes if using a dark colored cookie sheet, or 13 - 14 minutes if using a light colored cookie sheet. They will look a little underdone and be really soft when you take them out. Leave them to cool on the cookie sheet for 10 minutes, then place them carefully on a cooling rack. 
    • Store cooled cookies in an airtight container. 

    NOTES

    As per my note in the post above the recipe, using a digital kitchen scale is the only way to get truly accurate results when baking. If you must use cups though, please be sure to spoon the flour gently into the cup and level the top with a knife, without shaking it down or compacting it into the cup in anyway. If you scoop  your flour up or compact it you will end up using way more than is intended. 

    NUTRITION

    Serving: 1cookieCalories: 229kcalCarbohydrates: 35gProtein: 2gFat: 9.6gSodium: 225mgFiber: 1.3gSugar: 22gCalcium: 40mgIron: 1.1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

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      Recipe Rating




    1. Brian says

      December 14, 2022 at 3:38 pm

      Hello, thank you for a recipe that sounds great! I tried baking them, I'm confident I followed the recipe well. They spread out horribly on the ungreased sheet and were not usable. Can you provide any suggestions to avoid that? I wish mine turned our as nice as yours in the video. Thank you for any ideas you have.

      Reply
      • Melanie McDonald says

        December 14, 2022 at 4:27 pm

        Sorry that happened. It could be for a few different reasons. If the flour to fat ratio is off then they will spread too much or not spread at all. Did you weigh the flour? If you use cups it's impossible to be accurate and so easy to end up with either too much or not enough. Also did you chill the cookie dough? That step is essential. Sometimes even the baking tray you use can make cookies spread a lot particularly if it's a dark/black one. I'm sorry I can't be more specific but it's impossible to know for sure without having been there. I hope this helps a bit!

        Reply
    2. Kim says

      December 13, 2020 at 3:25 pm

      Our go to chocolate chips recipe!

      Reply
    3. Aitana says

      December 20, 2019 at 8:09 am

      5 stars
      These are, HANDS DOWN, the BEST cookies I've ever made, this recipe is amazinggggg!

      Reply
      • A Virtual Vegan says

        December 20, 2019 at 10:11 am

        Thank you so much! I'm really pleased you are enjoying them!

        Reply
    4. A Virtual Vegan says

      December 19, 2019 at 8:50 pm

      I think in this recipe canola oil should be fine, although I haven't tried it myself so can't say 100%. I think they will probably end up a little softer. I have also not tested the recipe with with oat flour o I can't say how they will turn out using it. With changing both ingredients you could end up with a not so good result. So as long as you know that and are ok with taking the risk.

      Reply
      • Sara says

        December 03, 2020 at 1:38 am

        I made them with canola oil (the local cooking oil in Switzerland) and I thought they turned out perfectly!

        Reply
    5. Lorna McLeod says

      June 28, 2019 at 9:26 am

      5 stars
      These are DANGEROUSLY good! I didn't have fresh rosemary so found on the web the measurements on how to substitute ground and just SO YUMMY I'm worried about finding all these delicious recipes for my waistline's sake lol You are the BEST!

      Reply
      • Melanie McDonald says

        June 28, 2019 at 11:24 am

        Yay! Glad you enjoyed these. I love the rosemary and chocolate together!

        Reply
    6. Lauren says

      December 23, 2018 at 2:31 pm

      5 stars
      Looks amazing! Would I be able to make the dough a day or two in advance and keep chilled in the refrigerator until I'm ready to bake?

      Reply
      • A Virtual Vegan says

        December 23, 2018 at 3:58 pm

        It should be fine, although I haven't tried it myself so can't say for sure. I'm sure it will be though.

        Reply
    7. Sonali says

      December 17, 2018 at 12:13 pm

      5 stars
      They turned out really good. Thank you so much. Your tips were helpful too!

      Reply
    8. Yamuna says

      December 08, 2018 at 8:58 am

      5 stars
      I just made these, actually I’m eating one as I type ????, they are delicious!
      I didn’t have any white sugar so used light soft brown sugar and I will definitely be making them again and again and again ????
      Thanks for sharing your recipes

      Reply
      • A Virtual Vegan says

        December 08, 2018 at 4:18 pm

        I'm so pleased you are enjoying them Yamuna, atnd hank you for stopping by to leave feedback. I really appreciate it!

        Reply
    9. Paula says

      December 02, 2018 at 7:28 am

      Would I be able to use a drop of Rosemary essential oil to this recipe instead of fresh rosemary?

      Reply
      • A Virtual Vegan says

        December 02, 2018 at 12:58 pm

        I think you could yes. Make sure it's actually a food grade essential oil though. Some aren't.

        Reply
    10. Cait Wager says

      November 29, 2018 at 4:50 am

      Hi Melanie! I just wondered if it was possible to add oats to the recipe! I love this as it includes coconut oil and no shortening!!! Thank you so much for all you do for us allergen and dietary peeps :)

      Reply
      • A Virtual Vegan says

        November 29, 2018 at 9:39 am

        Hi Cait. Yes I think you could add a handful or two of oats. You might need to add a little more milk though. Just make sure the dough is like the consistency in my video when you've finished mixing it and it will be fine!

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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