- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the vegan buttery sticks and sugar until light and fluffy.
- Add the flour, vanilla extract, and milk. Beat at low speed until just combined.
- Fold in the pistachios and cranberries by hand.
- Roll dough into a log about 2 inches (5 cm) wide. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut crosswise into 1/4-inch (6 mm) thick slices and place them on the prepared baking sheet.
- Bake for 13 to 15 minutes until lightly browned around the edges and set in the center.
- Cool on the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Vegan Chocolate Mint Cookies
These delicious chocolate mint cookies are the perfect treat to enjoy during the holiday season!
Ingredients:
-1/2 cup (120 ml) vegan buttery sticks, softened
-1/4 cup (60 ml) granulated sugar
-3/4 cup (180 ml) brown sugar
-2 tablespoons cocoa powder
