White Chocolate Pistachio Cranberry Cookies

In a bowl, cream together vegan butter and granulated sugar until smooth. Add in the vanilla extract and plant-based milk, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a cookie dough forms.
Gently fold in chopped pistachios and cranberries, distributing them evenly throughout the dough.
Place the dough in your refrigerator, covered with a clean kitchen towel or plastic wrap, for at least 30 minutes.
Once chilled, preheat your oven to 350°F (175°C). Use a cookie scoop to drop rounds of dough onto a parchment lined baking sheet. Bake for 15-17 minutes or until the edges are golden brown.
While the cookies cool completely, melt vegan white chocolate chips and coconut oil together. This can be done in a microwave safe bowl, in the microwave in 30 second increments, making sure to stir in-between.
Dip half of each cookie into the melted white chocolate, allowing any excess to drip off.
Let the white chocolate is set and enjoy!