Vegan Chocolate Chip Crunch Cookies
Servings: 3 dozen
Ingredients
- ⅔ c non-dairy margarine; softened
- ½ c granulated sugar
- ½ c brown sugar
- 1 tsp vanilla
- ¼ c unsweetened applesauce
- 1 ¾ c all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 c rice cereal
- 2 c non-dairy chocolate chips
- ½ c dried cranberries
Instructions
- Preheat oven to 3505° and line a baking sheet with parchment paper. Beat the non-dairy margarine and sugars together in a mixer on medium speed until it is creamy. Add the applesauce and vanilla and cream together until light and fluffy.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the mixer and mix until creamy. Using a spatula, stir in the rice cereal, non-dairy chocolate chips and cranberries and mix well.
- Using a cookie scooper place dough onto the cookie sheet. Bake 10-12 minutes until lightly brown. Cool and serve.
Notes
Notes: Add an additional 1/2 cup cranberries to the mixture for a stronger cranberry flavor.
Store in an airtight container for up to 3 days.