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White Chocolate Cranberry Cookies
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.
Prep Time 8 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 26 cookies
Calories 263 kcal
Ingredients
- 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
Instructions
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In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats.
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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.
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Fold in the white chocolate chips and dried cranberries reserving 1/4 cup of each for pressing on top, if desired.
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Place dough in the fridge to chill for at least 30 minutes.
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Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats.
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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.
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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.
Nutrition Facts
White Chocolate Cranberry Cookies
Amount Per Serving (1 cookie)
Calories 263
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 32mg11%
Sodium 69mg3%
Potassium 101mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 240IU5%
Calcium 40mg4%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.