Catherine’s Vegan Cranberry Chocolate Chip Cookies

Catherine surprised our clients with her homemade Cranberry Bliss Tahini Cookies for Christmas—and judging by how fast they disappeared, they were a hit. I said originally that I might share with my kids but they never even saw them as I kept in my car and nibbled on them post exercise sessions with my afternoon shake.

So many of you asked for the recipe, we’re sharing it below. Makes approximately 4 dozen

Ingredients

• 1 cup vegan butter, room temperature
• 1 cup tahini
• 1 cup granulated sugar
• ⅔ cup packed brown sugar
• ½ cup soy milk
• 1 tsp vanilla bean paste (or vanilla extract)
• 1 tsp almond extract
• 2½ cups all-purpose gluten-free flour
• ⅝ tsp xanthan gum
• 4 tbsp cornstarch
• 2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1½ cups dark or semi-sweet chocolate chips
• 1½ cups dried cranberries, chopped
• Flaked salt, for finishing

Directions

1. Using an electric mixer, beat the vegan butter, tahini, granulated sugar, and brown sugar on medium speed for about 3 minutes, until smooth and creamy. Add the soy milk and vanilla extract and mix for another minute until combined.
   Note: This can be done by hand with a wooden spoon, but it will take more effort.
2. In a separate bowl, whisk together the gluten-free flour, xanthan gum, cornstarch, salt, baking powder, and baking soda. Add the dry ingredients to the creamed mixture and mix on low speed until just incorporated. Fold in the chocolate chips and cranberries.
3. Chill the cookie dough in the refrigerator for at least 30 minutes while you preheat the oven. Dough can also be refrigerated overnight or frozen for longer storage.
   If baking from frozen, pre-scoop dough balls and add a couple of extra minutes to bake time.
4. Preheat oven to 350°F. Place one rack in the center of the oven. Line two baking sheets with parchment paper or silicone baking mats.
5. Scoop dough into 2-tablespoon (about 1 oz) portions and place dough balls on baking sheets, spacing them about 3 inches apart.
6. Bake one tray at a time for 12–15 minutes, until edges are lightly golden and centers are slightly lighter in color.
   Note: Cookies will appear underbaked when removed—this is intentional.
7. Remove from oven and immediately sprinkle with flaked salt. Let cookies cool on the baking sheet until set. Repeat with remaining dough.