These cookies bring back major back-to-school memories for me and I hope that they will soon do the same for you. Full of dried cranberries, chocolate chips, coconut, and pumpkin seeds, these Math Club Cookies will fill any void in your heart during the difficult transition from summer to fall.
I have dubbed this recipe “Math Club Cookies” for a specific reason. When I was in high school I was incredibly fortunate to have a very close group of girlfriends. Every time we had a calculus test coming up, we would get together at my house and study. To keep things fun and interesting I would always whip up a batch of cookies and these were my favorites by far.
While I probably should have skipped the baking and hit the books a little harder, it always made me happy to turn what would have otherwise been a rather dismal evening into something a little more enjoyable. Even though I likely needed more help than the rest of my friends in calculus, I was definitely the best baker. I’ll take what I can get.
While these cookies did pair very nicely with homework and studying, I can assure you now as someone who has recently finished graduate school that they taste just as good when you are adulting. They are a great snack between meals, a wonderful dessert after a long day, and an awesome, quick breakfast…who’s judging right?Print
Math Club Cookies
These cookies are loaded with cranberries, chocolate, coconut, and pumpkin seeds making them the perfect after school (or anytime) snack!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: dessert, snack
- Cuisine: vegan
1 c whole wheat pastry flour
1/2 c almond flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c vegan butter
1/2 c sugar
1/2 c brown sugar
1/4 c non-dairy milk
1 tsp vanilla extract
1 c quick-cooking oats
1/2 c unsweetened shredded coconut
1/2 c dairy-free chocolate chips
1/2 c dried cranberries
1/4 c pepitas
1. Preheat oven to 350 degrees F (175 C) and line a rimmed baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together whole wheat pastry flour, almond flour, baking soda, baking powder, and salt. Set aside.
2. Using a hand mixer, beat vegan butter and the sugars together in a large bowl until fluffy. Add in the non-dairy milk and vanilla and continue to beat together. Slowly add the dry mixture into the wet and beat with the mixer until well-combined. Using a wooden spoon, stir quick-cooking oats, coconut, chocolate chips, dried cranberries, and pepitas into the cookie dough until evenly distributed.
3. Using a spoon or cookie dough scoop, distribute 2 tbsp portions of the cookie dough across the baking sheet 2 inches apart. You should have 12 cookies per batch. Place baking sheet in the preheated oven and bake cookies for 10-12 minutes or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before transferring to a cooling rack. Repeat this step until all cookie dough has been used. Cookies can keep in a sealed container at room temperature for 3-5 days or be frozen for up to a month.
*Be sure to place cookie dough in the refrigerator between batches while it is waiting to be baked.
Keywords: vegan, dessert, snacks, cookies
Looking for more dessert recipes? Be sure to check out:
Tahini Oatmeal Chocolate Chunk Cookies // Vegan Peanut Butter Chocolate Chunk Cookies // Vegan Strawberry Rhubarb Crumble Bars // Vegan S’mores Bars // Perfect Vegan Brownies // Vegan Blackberry Cobbler Ice Cream