Jessica
These cranberry and white chocolate cookies are soft and chewy and full of tart dried cranberries and sweet white chocolate chips. They are an easy holiday cookie to whip up or to have any time of the year!
A note on some of the ingredients
Vegan Butter: My preferred vegan butter for baking is the Becel sticks. I use unsalted butter so that I can control the amount of salt in the baking. As a bonus it is also gluten free! Any solid vegan butter would work in this recipe. I would not use a vegan margarine as it would affect the spread on the cookie.
Gluten free flour: I use Bob’s Red Mill 1:1 Gluten Free Flour in this recipe (the blue bag). It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off. If the cookie dough feels too loose after all the ingredients have been added an additional tablespoon or two of flour can be added to firm up the dough.
Unsweetened applesauce: I prefer to buy unsweetened applesauce in snack cups so that a large jar does not sit in the back of my fridge and go bad. One snack cup of applesauce is a half cup. This recipe calls for only a quarter cup of applesauce, but you can eat the rest of the snack cup!
How the cookies are made
Soften the butter on the counter for 30 to 60 minutes. Once the butter has softened preheat the oven to 350°F.
In a stand mixer mix together the butter and sugars until light and fluffy.
While the butter and sugars are mixing, measure out the flour and add in the baking soda and salt.
Add the applesauce and vanilla extract to the butter and sugar and mix thoroughly. Slowly add in the dry ingredients and mix until there are no dry patches left. Add in the cranberries and white chocolate chips.
Mix the cranberries and white chocolate chips in by hand. Using a 1/2 inch cookie scoop, scoop the dough onto the lined baking sheet leaving space between as the cookies will spread slightly.
Bake the cranberry and white chocolate cookies for 8 to 10 minutes, just until the edges begin to brown. Keep in mind that the cookies will continue to bake on the sheet once they come out of the oven. Let the cookies cool on the baking sheet for 5 minutes and then gently move them to a cooling rack. Store the cookies in an air tight container for up to 3 days or in the freezer for up to 3 months.
Enjoy!
Cranberry & White Chocolate Cookies
Soft buttery cookies full of tart dried cranberries and sweet white chocolate chips.
30
servings10
minutes8
minutes18
minutesKeep the screen of your device on
Ingredients
1/2 cup vegan butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 tsp vanilla extract
2 1/4 cup gluten free flour (I use Bob’s Red Mill 1:1 gluten free flour blend) (290g)
1 tsp baking soda
1/2 tsp salt
3/4 cup vegan white chocolate chips
1/2 cup dried cranberries
Directions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer bowl or using a hand held mixer, mix together the softened butter and sugars until light and fluffy.
- In a medium bowl add the flour, baking soda and salt.
- To the butter and sugar add the applesauce and vanilla extract and blend together.
- Slowly add the dry ingredients into the wet and mix until there are no dry patches remaining.
- Add the white chocolate chips and cranberries and mix in by hand.
- Using a 1/2 inch cookie scoop, scoop the dough onto the lined baking sheet. Bake for 8 to 10 minutes. Let cool for 5 minutes on the pan and then move the cookies to a rack to cool completely.
Notes
- Nutritional information is a rough estimate.
- This recipe has been tested using Bob’s Red Mill 1:1 Gluten free flour. For best results I recommend weighing the flour.
