If I haven’t already given you enough Christmas cookie ideas…. here’s one more! These CASHEW CRAN COCONUT CHIP COOKIES (I know, a mouthful… of delicious goodness 😉) are VEGAN, and can be made GLUTEN-FREE. Instead of refined sugar I used maple syrup and cashew butter in replace of oil or vegan butter.


They only take 30 minutes to make! AND if you don’t have cashew butter on hand, but do have whole cashews, I give you the option to make your own (check out the notes section).


These cookies are dense, flakey, soft, full of goodness, and will melt in your mouth. Although I one hundred percent recommend the combination of cranberries, chocolate chips and coconut… feel free to mix it up!


Yield: 12 cookies

Time: 30 minutes


  •  1 cup whole wheat pastry flour

  • 1 tsp baking powder

  • ½ tsp salt (unless cashew butter is salted) 

  • 1/3 cup dried cranberries, optional

  • 1/3 cup vegan chocolate chips, optional

  • 1/3 cup unsweetened coconut chips, optional


  • 1 tbsp ground flax + 3 tbsp water

  • 2/3 cup cashew butter (see note for homemade alternative) 

  • 1/3 cup maple syrup 

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar 


  1. Preheat the oven to 350 degrees F and cut a piece of parchment paper to fit a baking sheet. Prepare the flax egg in a small bowl. Combine 1 tbsp of flax with 3 tbsp water. Set aside to thicken. 

  2. In a medium bowl mix together the whole wheat pastry flour, salt, and baking powder. 

  3. In a standup mixer combine cashew butter, flax egg, vanilla, apple cider vinegar, and maple syrup. Over medium speed, blend to form a paste consistency. 

  4. Slowly incorporate the dry ingredients into the wet until everything is well incorporated. Then with a spatula mix in dried cranberries, chocolate chips and coconut chips. 

  5. Roll balls with 2 tbsp worth of dough, place on the baking sheet with parchment. Use a metal spatula or spoon to flatten each cookie. Bake for 13-15 minutes until soft and the bottoms are slightly golden. 


  •  You can make your own cashew butter by blending about 1 ¼ cup of cashews in a high-speed blender or Cuisinart for about 5 minutes. If your cashews are salted I recommend not adding extra salt to the cookies.

  • You may substitute the whole wheat flour with all-purpose flour or an all-purpose gluten-free flour.