Chocolate & Cranberry Cookies

I get ready for the holidays by preparing and freezing several dozen of cookies. Here is one of my chocolatey recipes!


Prep : 25 min

Cooking : 12 min

Servings : 36 cookies



  • 2 Tbsp (30 ml) ground flaxseed

  • 4 Tbsp (60 ml) water

  • ¾ cup (180 ml) cranberries (dried of fresh), coarsely chopped

  • 1 ¾ cups (430 ml) unbleached all-purpose flour

  • 4 Tbsp (60 ml) cocoa powder

  • ½ tsp (2.5 m) baking soda

  • ¼ tsp (1 ml) salt

  • 180 ml (¾ cup) vegan butter, softened (ex: Earth Balance)

  • 250 ml (1 cup) brown sugar

  • 30 ml (2 tbsp) maple syrup

  • 250 ml (1 cup) dark chocolate, coarsely chopped (6 oz/170 g)


  1. Line a baking sheet with a silicone mat.

  2. Preheat the oven to 180 °C (350 °F)

  3. In a small bowl, mix ground flaxseed with water and let soak for a few minutes. It replaces the eggs in the recipe.

  4. If you’re using dried cranberries, in another small bowl, soak the cranberries in hot water for 15 minutes.

  5. In a bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.

  6. In a big bowl, cream the butter with the brown sugar and maple syrup. Add the flaxseed mix and beat until smooth. With a spatula, fold in the dry ingredients, chocolates and cranberries.

  7. Form dough balls and place on the baking sheet.

  8. Bake for about 12 minutes or until the cookies are cooked on the edges but still very soft in the centre. Let cool on the baking sheet before removing.

Recipe adapted and veganized from Ricardo :