January 7, 2022

Vegan White Chocolate and Cranberry Cookies (gluten free & dairy free)

My vegan cookie recipe is a must try and combines a chewy cookie base with dairy free white chocolate chips and dried cranberries. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions

Which dairy free chocolate chips do you use?

For this recipe I use the Sainsbury’s Free From white chocolate chips.

How long will these cookies last?

These cookies will last in an airtight container for up to 4 days.

Can I freeze the cookie dough?

This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.

Print Recipe
5 from 2 votes

White chocolate and cranberry cookies

Prep Time10 mins
Cook Time12 mins
Fridge time1 hr
Servings: 10 cookies

Ingredients

  • 70 g granulated sugar
  • 100 g light brown sugar
  • 100 ml vegetable oil
  • 3 tablespoons dairy free milk
  • 1 teaspoon vanilla extract
  • 230 g gluten free plain flour
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 100 g dairy free white chocolate chips
  • 75 g dried cranberries

Instructions

  • In a large bowl whisk together granulated sugar, light brown sugar, vegetable oil, dairy free milk and vanilla extract. 
  • Add the plain flour, xanthan gum, baking powder, baking soda and salt. Mix well to combine to form a cookie dough. Stir in the chocolate chips and cranberries. Place in the fridge for 1 hour to chill.
  • Pre heat the oven to 180°C. Remove the cookie dough from the fridge and roll into 10 equal sized balls. Place spread out on 2 lined baking trays, press down slightly to flatten.
  • Bake the cookies for around 12 minutes, they will still be soft but will firm up once they cool. Leave to cool and store in an airtight container for up to 4 days.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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