This easy recipe for white chocolate cranberry cookies bakes up delicious and chewy. It’s gluten-free and dairy-free. And so festive looking too!
1/2 cup buttery spread, softened (Smart Balance or Earth Balance)*
3/4 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 3/4 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup dried, sweetened cranberries
1/2 cup dairy-free white chocolate chips
Preheat the oven to 375°. Line cookie sheets with parchment paper or silicone mats.
Using a stand mixer or a hand mixer cream together the softened buttery spread, sugar, and brown sugar. Then add in the egg and vanilla. Mix together scraping down the sides of the bowl when needed.
In a separate bowl whisk together the gluten-free flour, baking powder, and baking soda.
Mix the dry ingredients into the wet ingredients until thoroughly combined. Use a spatula to fold in the cranberries and white chocolate chips.
Place the cookie dough 2-inches apart on cookie sheet using a cookie scoop or tablespoon.
Bake for 12 minutes or until lightly golden. Let cookies stay on the cookie sheet for about 3 minutes before transferring to a wire rack to cool.
When cool store cookies in a cookie tin or resealable plastic bag.
*To soften the buttery spread simply remove from the refrigerator about 10 minutes before using.
**I highly recommend using Better Batter Gluten-Free Flour for best results. If using another gluten-free flour be sure it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Keywords: gluten-free cookies, gluten-free recipes, white chocolate cranberry cookies, dairy-free cookies