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
Scale
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- 1/2 Tsp Baking Soda
- 1/2 Cup Brown Sugar Sweetener(or preferred light brown sugar)
- 1/4 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
- 3/4 Cup Allergy-Free White Chocolate Chips
- 3/4 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
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