Soft and chewy, these Vegan White Chocolate Cranberry Cookies are a must for the holiday season! They're gluten-free, allergy-free, and so easy to make! Grab your favorite dairy-free white chocolate chips and dried cranberries for this thick, buttery, sweet, and tart cookie recipe that's perfect for Christmas or as a winter treat!
The white chocolate cranberry combo is a classic for a reason! The combination of sweet and slightly tart flavors are a perfect balance for each other. Throw the combo into a thick, soft, chewy, and buttery cookie...I think you see where I'm going with this! These gluten-free cookies are a MUST bake during the winter season, specifically for your Christmas cookie platter!
You Only Need 9 Ingredients
Less than 10 ingreindts? Yes, please! The cookies are super simple which may or may not be a good thing, depending on your self-control!
- Gluten-Free All-Purpose Flour
- Baking Soda
- Light Brown Sugar (Sweetener)
- Granulated Sugar (Sweetener)
- Commercial Egg Replacement
- Vegan/Allergy-Free Butter
- Vanilla Extract
- Allergy-Free White Chocolate Chips
- Dried Cranberries
Ingredient swaps:
- If you HATE white chocolate, feel free to use allergy-free dark chocolate chips or semi-sweet chips!
- As always, to reduce sugar, I use Swerve Brown Sugar and Swerve Granulated Sweetener.
- My favorite egg replacement is from Bob's Red Mill, but any powdered egg replacement will work.
- You can use sweetened or unsweetened dried cranberries (aka, Craisins).
Cookies Baking Tips
These cookies are super easy and only take about 10 to 12 minutes to bake! Here are some tips for ultimate success:
- Mix together your dry ingreindts before adding in the softened butter, egg replacer, and vanilla.
- Fold in the white chocolate chips and dried cranberries last.
- Chill the dough in the fridge for 30 minutes to 1 hour or pop it in your freezer for about 15 minutes.
- This recipe makes 24 to 20 cookies. I ended up with 20, about 1 heaping tablespoon of dough each.
- Give them enough room on your baking sheet for spreading a bit and bake them just until the edges start to get golden brown. You want to remove the cookies before they get completely "cooked" in the center. You want your cookies to be soft and chewy!
- Allow them to cool slightly on the pan, about 1 to 2 minutes, before transferring the cookies to a wire rack to cool completely and prevent soggy bottoms!
Storing Your Cookies for Freshness
- Once your cookies are cooled completely, you can store them at room temperature in an airtight container for up to 7 days.
- You can freeze the baked cookies for 3 to 4 months or you can freeze unbaked cookie dough balls for up to 3-4 months as well and bake from frozen, adding a few extra minutes to the bake time.
- Thaw frozen baked cookies in the fridge overnight before bring them to room temperature.
More Delicious Christmas Cookies To Try:
- Vegan White Chocolate Peppermint Cookies
- Cut-Out Sugar Cookies with Sugar-Free Icing
- Chocolate Peppermint Crinkle Cookies
- Grain-Free Italian Wedding Snowball Cookies
- Classic Gluten-Free Gingerbread Cookies
A Festive Holiday Cookies for Everyone
Whether you're adding these white chocolate chip cranberry cookies to your "Christmas Cookies Baking List" or whipping up a batch for that seasonal cookie exchange, this recipe ticks all the boxes for a delicious allergy-free cookie that everyone can enjoy! They're:
- Gluten-Free
- Vegan
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
- Lower in Sugar
- Kid-Friendly
- Perfect for gifting the entire winter and holiday season, since cranberry white chocolate is a universal flavor!
White Chocolate Cranberry Cookies Recipe
Vegan White Chocolate Cranberry Cookies (Gluten-Free, Allergy-Free)
Soft and chewy, these Vegan White Chocolate Cranberry Cookies are a must for the holiday season! They're gluten-free, allergy-free, and so easy to make! Grab your favorite dairy-free white chocolate chips and dried cranberries for this thick, buttery, sweet, and tart cookie recipe that's perfect for Christmas or as a winter treat!
- Prep Time: 30 Minutes
- Cook Time: 10 Minutes
- Total Time: 40 minutes
- Yield: 20-24 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 ½ Cups Gluten-Free All-Purpose Flour
- ½ Tsp Baking Soda
- ½ Cup Brown Sugar Sweetener(or preferred light brown sugar)
- ¼ Cup Granulated Sweetener (or preferred granulated sugar)
- 1 Prepared Bob's Red Mill Egg Replacement
- 1 Stick Vegan/Allergy-Free Butter (cubed, softened)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- ¾ Cup Allergy-Free White Chocolate Chips
- ¾ Cup Sweetened Dried Cranberries
Instructions
- In a large mixing bowl, mix the flour, baking soda, and two sweeteners together.
- Add the prepared egg replacement, vanilla extract, and cubed softened butter. Mix everything together and then knead with your hands until everything is combined.
- Now fold in the white chocolate chips and dried cranberries until distributed throughout the cookie dough.
- Chill the dough for 30 minutes to 1 hour while you preheat the oven to 375°F.
- On a parchment paper or Silpat lined baking sheet, space out 1 heaping tablespoon-sized cookie mounds.
- Bake the cookies in the preheated oven for 10-12 minutes.
- Remove the cookies and let them cool for 1 to 2 minutes on the baking sheet before cooling completely on a wire rack.
- Store the cooled cookies in an airtight container for up to 1 week at room temperature.
Nutrition
- Serving Size: 1 Cookie
If you need more convincing to bake these cookies...Santa actually called and told me he won't be coming to houses that don't have these waiting for him on the cookie plate! You've been warned so don't disappoint the gluten-free kiddos this year!
So tell me:
+ Thoughts on cranberries? You either love them or hate them!
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Hari
This vegan white chocolate looks super delish!
Rebecca Pytell
Hope you enjoyed!
Mckayla
Wow, I followed this recipe exactly and they were amazing!
Rebecca Pytell
Awesome! Glad to hear!
Donna
I just know these are delicious. I really like the suggestion to freeze them to cook in small batches. Perfect for late night snacking.
Rebecca @ Strength and Sunshine
That would be fun!
Helen
Going to make these again for family on Christmas Eve!
Rebecca @ Strength and Sunshine
Glad you're liking them!
Kathleen
These are my new favorite cookies for Christmas! They were so good and buttery!
Rebecca @ Strength and Sunshine
Glad you enjoyed them!
Joansy
I can't wait to make these! Thanks for posting gluten free recipes, I am always looking for new ones to try! These look like I will be baking them often!
Rebecca @ Strength and Sunshine
These are such a winner, enjoy!
Rose
These cookies look really yummy. Heading to the store for the Swerve light brown sugar so I can bake these cuties this weekend. Thank you for sharing!
Rebecca @ Strength and Sunshine
You can use whatever brown sugar you'd like.
Karren Haller
So many awesome recipes as I look around. I need to get more cranberries, I just used up all I had in the pantry.
Rebecca @ Strength and Sunshine
I used up all my dried cranberries on these, haha!
Jody
I just saved this on Pinterest so I can make this recipe this weekend. They look and sound delicious!
Rebecca @ Strength and Sunshine
Come back and let us know what you think!
Stephanie
Had no idea there were allergy free white chocolate chips. I need to get my hands on those. I can’t wait to give this recipe a try. Loving these recipes!
Rebecca @ Strength and Sunshine
Yup! Nestle and even Walmart's store-brand now!
Nisha
These cookies look super yum .Love the addition of cranberries and looking forward to trying this out .
Rebecca @ Strength and Sunshine
Perfect all winter long, enjoy!
Catherine Lanser
I love the combination of white chocolate and cranberry.
Rebecca @ Strength and Sunshine
Right? Hits all the taste buds!