Instructions

1. Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba, vanilla extract and lemon zest. Mix until aquafaba is incorporated.
2. Now add flour and salt. Continue mixing until everything is combined. Lastly fold in dried cranberries and minced rosemary.
3. Form a dough ball and then roll it into a 1 1/2 inch thick log. Wrap the dough in a cling film and place in a fridge for couple of hours or overnight.
4. Preheat oven to 180°C (355°F).
5. Take the dough out of the fridge and let it sit for few minutes on a counter if it’s too hard.
6. Using a sharp knife, slice the dough into about 1/3 inch thick cookies. Place the cookies onto a lined baking sheet leaving enough space between each one.
7. Bake cookies for 12-15 minutes or until the edges just begin to turn golden.
8. Transfer the cookies onto a cooling rack and let them cool down completely before serving.