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Chocolate Chip Cranberry Cookies


Chocolate Chip Cranberry Cookies

Dairy-Free Chocolate Chip Cranberry Cookies.

© 2011 Ashley Skabar, licensed to About.com, Inc.

Perfect for the fall and winter holidays, these ooey-gooey dairy-free treats are also a bit healthier, too, prepared with non-hydrogenated soy margarine instead of butter. (If you're new to dairy-free baking, check out my list of favorite dairy-free soy margarines for ideas on which to use. Earth Balance makes several tasty non-hydrogenated spreads and sticks that work well with this recipe.) Feel free to add seasonal nuts like almonds, pecans or walnuts to your dough for added celebratory flair.

This dough freezes well if wrapped tightly in plastic wrap and stored in an airtight container (up to one month) and will keep in the refrigerator for 2-3 days wrapped tightly in plastic wrap and stored in an airtight container.

Yield: Makes about 3 dozen cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 t. ground cinnamon
  • 1 cup non-hydrogenated margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 12-ounce package dairy-free semi-sweet or dark chocolate chips
  • 1 1/2 cups dried cranberries


1. Preheat the oven to 350 F. Set aside a large ungreased baking sheet.

2. In a medium-sized mixing bowl, sift together the flour, baking soda, ground cinnamon and salt until well combined. In another large mixing bowl, use an electric hand mixer to cream the margarine with the white sugar and brown sugar until fluffy, about 3-4 minutes at a medium-speed setting. Add the eggs, one at a time, beating well with each addition, and then add the vanilla extract, beating until smooth. Gradually sift in the flour mixture, beating until all of the dry ingredients have been added and the dough is stiff. Fold in the dairy-free chocolate chips and dried cranberries until evenly distributed. Cover the dough with plastic wrap and place in the refrigerator for 15 minutes.

3. Using your hands, roll the dough into balls about 1"-2" in size, placing them on the ungreased baking sheet about 2 inches apart from one another as you work. Bake for 9 to 11 minutes, or until the edges of the cookies are golden brown. Allow cookies to cool for 5-10 minutes on the baking sheet, then use a spatula to transfer the cookies to a wire cooling rack to cool completely.

Cook's Note:

    Cookies, even dairy-free ones, are very easy to make and cook very quickly. Always check your cookies at the earliest estimated time (in this case, at 9 minutes) to make sure that your cookies don't burn, as every oven operates a little differently.
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