Vegan White Chocolate Cranberry Cookies (Gluten-Free, Allergy-Free)

stack of vegan white chocolate cranberry cookies

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5 from 7 reviews

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!




  1. In a large mixing bowl, mix the flour, baking soda, and two sweeteners together.
  2. Add the prepared egg replacement, vanilla extract, and cubed softened butter. Mix everything together and then knead with your hands until everything is combined.
  3. Now fold in the white chocolate chips and dried cranberries until distributed throughout the cookie dough.
  4. Chill the dough for 30 minutes to 1 hour while you preheat the oven to 375°F.
  5. On a parchment paper or Silpat lined baking sheet, space out 1 heaping tablespoon-sized cookie mounds.
  6. Bake the cookies in the preheated oven for 10-12 minutes.
  7. Remove the cookies and let them cool for 1 to 2 minutes on the baking sheet before cooling completely on a wire rack.
  8. Store the cooled cookies in an airtight container for up to 1 week at room temperature.