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4.60 from 5 votes

White chocolate and cranberry cookies

Prep Time10 minutes
Cook Time12 minutes
Fridge time1 hour
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.