1. Start by making your cranberry jam. Add all ingredients to a small saucepan set over medium-high heat. Bring to a boil and then once boiling use a fork to mash the cranberries into small pieces. Continue to cook for another 10-15 minutes or until mixture has reduced and thickened. Stir and set aside to cool.
2.  To make cookies. Pre-heat oven to 350°F. In a mixing bowl combine dry ingredients — flour, baking powder, salt and spices. Set aside.
3.  In a large bowl or the bowl of an electric stand mixer, combine butter, white sugar and brown sugar until light and fluffy.
4. Mix in your flax eggs. Your ground flax and water mixture should be well combined and a thick texture similar to that of a raw egg. Then mix in vanilla and eggnog.
5.  With mixer set on the lowest speed, gently add in dry ingredient mixture. Mix just until combined, do not over mix.
6.  Using a tsp, scoop out small dollops of your cookie batter and place on a parchment lined baking sheet. Space cookies 1-2 inches apart.
7.  Bake in your pre-heated oven for 13 minutes. Once you’ve removed from the oven, sprinkle with a dusting of cinnamon. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.
8.  As cookies cool, prepare your buttercream filling. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate (optional) and vanilla and beat until combined.
9.  Once cookies and jam are room temperature, it’s time to assemble your whoopie pies. Using a butter knife, gently spread on a thin layer of buttercream and cranberry jam onto one cookie. Add another cookie on top to create a sandwich.

Serve with a glass of cold vegan eggnog and enjoy!