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    Home » Cookies

    White Chocolate Cranberry Cookies - Gluten Free, Eggless

    Published: Dec 21, 2020 · Modified: Aug 12, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · Leave a Comment

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    These soft and chewy white chocolate cranberry cookies are such a delicious treat to make around the holidays, or any time of the year!

    White chocolate cranberry cookies on a grey surface.

    I don't know about you, but I love adding white chocolate chips in my cookies. I've actually been doing it more and more lately, it seems, with my apple pie cookies and my red velvet cookies. But this time, we're going with a classic combination: white chocolate cranberry.

    I just think there's something about that sweet + tangy flavor combo, especially when you put it into soft and chewy cookie form. The dried cranberries balance out all of the sweetness you're getting from the white chocolate. So you basically get the best of both flavors in every single bite!

    It goes without saying that this is an especially festive cookie this time of year, but you really don't need to limit yourself... go ahead and enjoy this white chocolate cranberry cookie recipe year-round! Why not?

    But if you are baking up a storm this holiday season, and thinking about doing a Christmas cookie swap (do people still do that?) then this white chocolate cranberry cookie recipe is a great option.

    Close-up of a white chocolate cranberry cookie.

    So the next time you're at the grocery store, be sure to grab a bag of white chocolate chips + dried cranberries. You won't regret it 😉

    Why You'll Love These White Chocolate Cranberry Cookies...

    • These cookies have got that perfect texture, as far as I'm concerned. They're SO soft in the center but slightly chewy around the edges.
    • This recipe is honestly super easy. Truly. And there's no chill time involved! So the whole process should take you less than 30 minutes.
    • If you're looking to make easy and soft gluten free cookies, but want to switch it up from the usual chocolate chip or sugar cookie recipe, this one is a great option!

    What You'll Need...

    • The dry ingredients: flour + baking soda + salt.
    • The flavor: two types of sugar + vanilla extract.
    • The fat: unsalted butter.
    • Instead of eggs: Bob's Red Mill Egg Replacer.
    • Add in: white chocolate chips + dried cranberries.
    Close-up of white chocolate cranberry cookies on a grey surface.

    How To Make White Chocolate Cranberry Cookies From Scratch...

    To make my extra soft white chocolate cranberry cookies, start by combining your dry ingredients in a small bowl. Give that a good whisk and set aside for now.

    Next, using your mixer, cream the butter with both sugars. I love the added softness we get from the brown sugar here, in addition to the rich flavor. I used light brown sugar but you can use dark brown if that's all you have. Add in the egg replacer and vanilla extract.

    You know the drill -- now we're just going to add the dry ingredients into the wet ingredients, give that a good mix to incorporate, then stir in your white chocolate chips and dried cranberries.

    Roll your cookie dough into balls and bake on 350ºF for about 8 minutes. Leave them on the baking sheet for 10 minutes before attempting to move them to a cooling rack. This will help them set and stop them from falling apart on you. And that's it!

    White Chocolate Cranberry Cookies - Gluten Free, Eggless

    Print Recipe
    Extra soft, with tons of white chocolate and dried cranberries in every bite!
    Course Dessert, Snack
    Cuisine American
    Keyword christmas, cranberry, eggless, gluten free, white chocolate
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Servings 14 cookies
    Author Taleen Benson

    Ingredients

    • 1 ½ cups (222g) gluten free flour blend
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup (113g) unsalted butter room temperature
    • ½ cup (100g) granulated sugar
    • ¼ cup (50g) brown sugar packed
    • 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
    • ½ teaspoon vanilla extract
    • ½ cup (85g) white chocolate chips
    • ⅓ cup (40g) dried cranberries

    Instructions

    • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
    • In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Mix in the prepared egg replacer and vanilla extract. Add the dry ingredients and mix on low speed until combined.
    • Using a rubber spatula, gently fold in the white chocolate chips and dried cranberries. Roll dough into balls and arrange on baking sheet, a couple of inches apart. Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire cooling rack.

    Notes

    • Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
    • If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.

    Did you make my white chocolate cranberry cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!



    « Gluten Free Peppermint Brownies
    Chocolate Sugar Cookies - Gluten Free, Eggless »

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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