These gluten free white chocolate cranberry cookies are soft and fudgy on the inside yet slightly crispy on the outside. With just the right amount of white chocolate and dried cranberries, they are sure to become a quick favourite!
THE BEST GLUTEN FREE WHITE CHOCOLATE CRANBERRY COOKIES
Where are my cranberry & white chocolate lovers at… I am telling you these gluten free white chocolate cranberry cookies are a serious game changer, not only for my gluten-free friends but for anyone! They are so rich, decadent & soft & fudgy on the inside yet slightly crispy on the outside. They are sure to please anyone you share them with!
CAN I MAKE THESE GLUTEN FREE WHITE CHOCOLATE CRANBERRY COOKIES LOWER IN SUGAR?
First of all, yes I did use real white sugar for these gluten free white chocolate cranberry cookies. I don’t bake with that ingredient often, as I like to opt for less processed sweeteners but from time to time I believe they are totally fine to indulge in.
That being said, if you do want to make them lower in sugar I have a few alternatives I can recommend. As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the white sugar for something that won’t spike blood sugar I would use this. For a sugar-free brown sugar substitute, I would use this.
CAN I MAKE THESE GLUTEN FREE WHITE CHOCOLATE CRANBERRY COOKIES DAIRY-FREE?
Yes! I made them dairy-free by using coconut oil. You can use refined or unrefined coconut oil. Refined coconut oil lacks that classic, light coconut taste, whereas unrefined still has that. I used unrefined & personally didn’t notice any coconut flavour in these at all. You could also use regular butter if you are not dairy-free. Or you can also try your favourite vegan butter. My favourite is Miyoko’s. You also want to make sure you use vegan white chocolate chips to keep this recipe 100% dairy-free as well.
HOW TO MAKE GLUTEN FREE WHITE CHOCOLATE CRANBERRY COOKIES
So over the years, & my love for cookies has led me to fine tune a few no-fail tips & tricks for the best cookies. I love a good rich, fudgy, soft, chewy cookie & that is just what you will get with these, especially if you follow these tips I have below!
- Roll your dough into cylinders not balls (see the process photo on this blog post for what my cookies look like before baking). This gives a nice thick cookie. I found when I rolled my dough into balls they were still flattening out way too much. So I started rolling them into more of a cylinder shape & it made all the difference in how they baked.
- Remove your cookies from the oven when they are still slightly under-baked & let them cool on the baking tray for 5-10 minutes. They still bake a bit while on the hot tray but just the right amount compared to if you were to keep them in the oven. Once slightly cooled I like to move them to a wire rack to finish cooling. This tip alone has changed my cookie game & I swear by it!
Ingredients you will need for these GLUTEN FREE WHITE CHOCOLATE CRANBERRY COOKIES
- coconut oil or butter, softened
- granulated white sugar (I recommend classic Lakanto for a lower sugar option)
- pink salt
- vanilla extract
- baking soda
- egg
- gluten-free flour (I used this one. If you aren’t gluten-free, regular flour should work)
- white chocolate chips (I like these for a lower sugar option or these for a dairy-free/vegan option)
- cranberries, dried
LOOKING FOR MORE HEALTHIER HOLIDAY BAKING RECIPES?
GLUTEN FREE GINGER SNAPS [SOFT & CHEWY]
CHEWY GINGERBREAD BARS [GLUTEN + DAIRY-FREE]
CANDY CANE TIMBITS [GLUTEN, DAIRY & NUT-FREE]
WHITE CHOCOLATE CANDY CANE COOKIES [GLUTEN + DAIRY + NUT-FREE]
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Gluten Free White Chocolate Cranberry Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 cookies 1x
- Category: cookies
- Method: oven
- Cuisine: dessert
- Diet: Gluten Free
Description
These gluten free white chocolate cranberry cookies are soft and fudgy on the inside yet slightly crispy on the outside. With just the right amount of white chocolate and dried cranberries, they are sure to become a quick favourite!
Ingredients
- 1/3 cup coconut oil or butter, softened
- 1/2 cup granulated white sugar (I recommend classic Lakanto for a lower sugar option)
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 egg
- 1 cup gluten-free flour (I used this one. If you aren’t gluten-free, regular flour should work)
- 1/2 cup white chocolate chips (I like these for a lower sugar option or these for a dairy-free/vegan option)
- 1/2 cup cranberries, dried
Instructions
- Pre-heat your oven to 350 degrees F.
- Line a baking tray with parchment paper & set aside.
- In a large bowl, beat the softened coconut oil with the sugar until smooth.
- Add in the vanilla, baking soda, salt & egg, mixing in well.
- Add your flour 1/2 cup at a time, mixing into the dough.
- Fold in your white chocolate chips & dried cranberries.
- Roll into cylinders for a thicker cookie or balls for a thinner cookie, about 2-3 tbsp of dough per cookie.
- Bake for about 8-10 minutes, really making sure not to over-bake. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle.
- Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack to finish cooling.
- Store in an air-sealed container & enjoy!
Keywords: white chocolate, gluten free, cranberry
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Have you ever made these with a flax egg instead?
I haven’t! If you try before me, let me know how they turn out! I have had others make some of my cookies with a flax egg & said they were a success but not these ones yet!
Do you think almond flour would be okay?
I don’t think so! Almond flour doesn’t sub 1:1 in my experience with gluten-free or regular baking flour! The only flour I know that would sub well for the gluten-free baking flour here, is all-purpose regular flour. I do have other recipes I have tested using almond flour if you want to check those out: https://www.laushealthylife.com/?s=almond+flour