These White Chocolate Cranberry Cookies are soft, chewy and the perfect festive treat for the holidays. They’re easy to make with dried cranberries, white chocolate chips and hearty oats for a delightful burst of flavor in every bite.
White Chocolate Cranberry Cookies: A Delectable Festive Treat
Are you craving a sweet treat that combines the rich flavors of white chocolate with the tartness of dried cranberries? These White Chocolate Cranberry Cookies are soft, chewy and the perfect blend of indulgence and wholesomeness, bringing you the joy of a delightful dessert that’s gluten-free, dairy-free and refined sugar-free.
With the perfect blend of sweetness, tartness, and chewiness, white chocolate and cranberry cookies are a must-try for any cookie enthusiast. They make a delicious snack and are so festive making them the perfect addiction to holiday cookie trays.
Ingredients You’ll Need: Crafting the Perfect Bite
- Gluten-Free 1-to-1 Baking Flour: Achieve a light and fluffy texture with a gluten-free twist. , such as Bob’s Red Mill. You can also try substituting with gluten-free finely ground oat flour or even regular all-purpose flour if you’re not gluten-free.
- Cinnamon: Adds a touch of warmth.
- Baking Powder: A leavening agent to ensure your cookies rise to perfection.
- Baking Soda: Adds a subtle lift to the cookies for that ideal texture.
- Salt: Balances the sweetness and enhances overall flavor.
- Vegan Butter: Melted to bring richness; feel free to substitute with coconut oil or regular butter. You can also sub with coconut oil (refined for a neutral taste), ghee or regular butter if you’re not dairy-free.
- Coconut Sugar: A natural sweetener that complements the other ingredients.
- Eggs: For binding and a velvety consistency; make sure they’re at room temperature. , room temperature. We haven’t tested these but you can try substituting your favorite egg substitute (such as flax eggs, chia eggs or aquafaba for a plant-based / egg-free version.
- Creamy Cashew Butter: Provides a nutty undertone; swap with your favorite nut or seed butter. Cookie butter or oat butter will work too.
- Gluten-Free Quick Oats: Not just any oats—quick oats for that perfect chewiness.
- Vegan White Chocolate Chips: Choose your favorite brand such as Pascha’s Chocolate or Enjoy Life. Regular white chocolate chips will work too if you’re not dairy-free, or opt for Lily’s Sweets for a lower sugar option.
- Dried Cranberries: Infuse a burst of tartness for a delightful contrast.
Instructions: How to make White Chocolate Cranberry Cookies
- Prepare Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt; then stir in the oats.
- Combine Wet Ingredients: Whisk together the melted butter and sugar until smooth; add vanilla, nut butter, and eggs.
- Mix It All Together: Combine wet and dry ingredients until just incorporated.
- Fold in Goodness: Gently fold in white chocolate chips and cranberries, reserving some for the topping.
- Chill and Preheat: Refrigerate dough, then preheat the oven while it chills.
- Scoop and Bake: Use a large scoop to form cookie dough balls; bake for 10-12 minutes.
- Final Touch: Press reserved white chocolate chips and cranberries on top while cooling on the sheet.
Tips for Success: Baking Perfection
- Measure Correctly: Use the spoon and sweep method for precise quantities.
- Chill the Dough: Let it rest in the fridge for at least 30 minutes for easy handling and enhanced flavor.
- Preheat the Oven: Ensure your oven is at 350 degrees Fahrenheit for optimal baking.
- Press-In Toppings: Reserve a portion of white chocolate chips and cranberries to press on top before baking for an enticing look.
Variations and Substitutions: Tailoring to Your Taste
Feel free to experiment with various nut or seed butters, swap out the dried cranberries for raisins, or try a different type of chocolate for a personalized touch.
- Nutty Twist: Swap cashew butter with almond or peanut butter for a nuttier flavor.
- Fruit Infusion: Experiment with dried cherries, blueberries, or apricots instead of cranberries.
- Chocolate Lovers: Replace white chocolate with dark or milk chocolate chunks for a different cocoa experience.
Serving Suggestions: Enjoying Your Culinary Creation
These cookies are perfect for any occasion. Pair them with a glass of almond milk or your favorite hot beverage for a delightful snack or share them with friends at your next gathering.
Serving Suggestions: Enjoying Your Culinary Creation
Indulge in these cookies as a delightful snack or pair them with a cup of herbal tea or coffee. For an extra treat, crumble them over vanilla ice cream or yogurt.
Make-Ahead and Storage Tips:
- Storage: Keep in an airtight container at room temperature for up to a week.
- Freeze for Later: Freeze baked cookies for up to three months for an instant sweet treat when needed in an air tight container for future cravings; reheat in the oven for a few minutes until warmed through.
- Freeze Ahead: Scoop and freeze cookie dough balls for spontaneous baking. Add a couple of extra minutes to the baking time when using frozen dough.
Frequently Asked Questions (FAQs):
Q1: Can I use regular all-purpose flour instead of gluten-free baking flour?
A1: Absolutely! Feel free to substitute regular all-purpose flour if you’re not gluten-free.
Q2: Can I replace vegan butter with coconut oil or regular butter?
A2: Certainly! Swap with coconut oil (refined for a neutral taste) or your preferred butter if dairy-free is not a concern.
Q3: What can I use as a brown sugar substitute?
A3: Experiment with packed dark brown sugar or a brown sugar substitute like golden monk fruit sweetener for a lower sugar option.
Q4: Can I try a different nut or seed butter?
A4: Absolutely! Choose your favorite nut or seed butter to customize the flavor of your cookies.
Q5: Are there alternatives to gluten-free quick oats?
A5: You can use finely ground oat flour or regular all-purpose flour if quick oats are not available.
Q6: Any suggestions for lowering the sugar content?
A6: Opt for sugar alternatives like golden monk fruit sweetener or Brown Swerve for a reduced sugar option.
Q7: How long can I store these cookies, and can they be frozen?
A7: Store in an airtight container at room temperature for up to a week. Freeze baked cookies for up to three months or freeze dough for future use.
Q8: Can I skip chilling the cookie dough?
A8: Chilling enhances the flavor and texture, but if you’re short on time, a minimum of 30 minutes is recommended.
Q9: What’s the purpose of reserving some white chocolate chips and cranberries?
A9: Pressing reserved toppings on the cookies before baking adds a visually appealing touch to the final product.
Q10: Can I make these cookies in advance for an event?
A10: Absolutely! Freeze the cookie dough balls and bake straight from frozen, adjusting the baking time as needed for a convenient make-ahead option.
More delicious cranberry recipes you will love:
These White Chocolate Cranberry Cookies are soft, chewy and the perfect festive treat for the holidays. They're easy to make with dried cranberries, white chocolate chips and hearty oats for a delightful burst of flavor in every bite.
- 1 1/3 cup gluten-free 1-to-1 baking flour , such as Bob's Red Mill. Measured correctly using the spoon and sweep method. You can also sub with gluten-free finely ground oat flour or even regular all-purpose flour if you're not gluten-free.
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan butter , melted. You can also sub with coconut oil (refined for a neutral taste), ghee or regular butter if you're not dairy-free.
- 1 1/3 cup coconut sugar , you can also sub with packed dark brown sugar or brown sugar substitute such as golden monk fruit sweetener or Brown Swerve for a lower sugar option.
- 2 large eggs , room temperature. We haven't tested these but you can try substituting your favorite egg substitute (such as flax eggs, chia eggs or aquafaba for a plant-based / egg-free version.
- 3/4 cup creamy cashew butter , you can also sub with another nut butter or seed butter of your choice. Cookie butter or oat butter will work too.
- 3 1/4 cup gluten-free quick oats , not old fashioned
- 1 cup vegan white chocolate chips , such as Pascha's Chocolate or Enjoy Life. Regular white chocolate chips will work too or opt for Lily's Sweets for a lower sugar option.
- 1 cup dried cranberries
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats.
- In a separate medium bowl, whisk together the melted butter and coconut sugar together until smooth & combined. Whisk in the vanilla, nut butter, then finally the eggs until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined.
- Fold in the white chocolate chips and dried cranberries reserving 1/4 cup of each for pressing on top, if desired.
- Place dough in the fridge to chill for at least 30 minutes.
- Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats.
- Using a large cookie scoop or measure and roll 2 1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
- Bake in preheated oven for 10-12 minutes for a soft and underbaked cookie. they will continue to bake on the cookie sheet. Press a piece or two of the remaining white chocolate chips and cranberries into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack.
jessica -
these were delicious! In my opinion, cranberry and white chocolate is about as classic and delicious and meant to be as peanut butter and chocolate.
Olivia -
These were perfectly chewy and festive! yum
Liz -
These look so scrumptious!
Pamela -
These look super yummy! I’ll take a dozen!
lily -
These cookies are perfect for the holidays! I love the festive cranberries:)