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Vegan Chocolate Chip Cookies with Cranberries & Rosemary

Melanie McDonald
  • 28 minutes
  • Serves 8

INGREDIENTS

1/4 cup

/ 50 g dark brown sugar

1/4 cup

/ 50 g white granulated or cane sugar

4 tbsp

melted coconut oil (, preferably refined coconut oil so there is no coconut taste)

1/2 tsp

vanilla extract

5 tbsp

unsweetened non-dairy milk

2 tsp

fresh rosemary (, chopped finely)

1/2 tsp

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 )

1/2 tsp

baking powder

1/4 tsp

baking soda (, (bicarbonate of soda in the UK))

1/3 cup

/ 70 g dairy-free chocolate chips

1/3 cup

/ 50 g dried cranberries