Craving a delicious and decadent cookie? Try these dairy free white chocolate cranberry cookies! They’re chewy, sweet, and packed with those subtle tart notes of cranberry in each bite. It’s a great cookie recipe to make with your kiddos over a long weekend.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter: For cookies, I find Country Crock plant butter sticks with avocado oil work very well. Earth Balance dairy-free sticks also work.
- Dairy-free white chocolate chips: These are a bit tougher to find than your standard dairy-free chocolate chips, but there are a few brands on the market (note: the following are Amazon affiliate links; I earn a commission on purchases). Pascha makes vegan white chocolate chips which are a good choice. Enjoy Life makes mini white chocolate chips that are quite tasty, and those work well in this recipe too. Both varieties are free from many other allergens as well. You can purchase those on Amazon, or search your local grocery store for them. They’re typically in the “natural” aisle at the grocery stores near me.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by creaming together the butter and sugar. This is easiest to do with a stand mixer or hand mixer.
Add the egg and vanilla, and mix together until it’s light and fluffy, like this:
In a separate bowl, combine all the dry ingredients – the flour, baking powder, baking soda, and salt. Mix those well.
Add the dry ingredients to the wet ingredients and stir to combine. Fold in the cranberries and white chocolate chips.
Portion out the dough onto parchment-lined baking sheets. You can use a cookie scoop or a heaping tablespoon. You should get about 24 cookies.
Bake ‘em for about 10 to 12 minutes, let cool, and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container or zip top bag for up to 1 week (though they’re best eaten in the first couple days).
Yes. Scoop the cookies onto the baking sheet and place in the freezer (unbaked) for about 1-2 hours to flash freeze. Transfer to a zip top bag and return to the freezer. When you’re ready to bake, you can do so straight from frozen – it just might take a couple extra minutes in the oven.
It’s not recommended to use fresh cranberries in this recipe, as they have more moisture which can alter the texture of the cookies. Stick with dried cranberries for the best results.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written and using appropriate ingredients, this recipe is dairy free.
This recipe could contain soy and nuts depending on your choice of dairy-free butter. Be sure to select an option free from these allergens if you need to. Also, some packages of dried cranberries contain soy. Be sure to double check those labels if you are allergic to soy.
This recipe does contain wheat/gluten (in the flour) and egg. I have not tested substitutions for this recipe. If you decide to try to make substitutions to make this gluten free, you could try a measure-for-measure gluten free blend with xanthan gum in place of the all-purpose flour. If you want to test an egg free version, I would try a flax egg. Again, I haven’t tested these though so I can’t guarantee success.
More Dairy Free Cookie Recipes
If you’re looking for more dairy free cookies, be sure to give one of these a try:
- No butter chocolate chip cookies
- Dairy free pecan chocolate chip cookies
- Dairy free “M&M” cookies
- Four ingredient peanut butter cookies
- Dairy free thumbprint cookies
I hope you enjoy this recipe for dairy free white chocolate cranberry cookies! It’s a top choice on my husband’s list of favorite cookies. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free White Chocolate Cranberry Cookies
These dairy free cranberry white chocolate cookies are sweet, chewy, and packed with little hints of tart dried cranberry flavor.
Ingredients
- ½ cup dairy-free butter, softened (1 stick; recommend Country Crock Plant Butter Sticks with Avocado Oil)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ¼ tsp salt
- ¾ cup dairy-free white chocolate chips
- ½ cup dried cranberries
Instructions
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Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.
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In a mixing bowl, cream together the dairy-free butter, brown sugar, and granulated sugar.
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Add the egg and vanilla and mix until light and fluffy.
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In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine.
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Add the dry ingredients to the wet ingredients. Mix until just combined, then fold in the white chocolate chips and the dried cranberries.
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Use a small cookie scoop or heaping tablespoon to measure out the dough onto the parchment-lined baking sheet. Bake at 350 degrees F for about 10 to 12 minutes. Let cool on the pan, then enjoy.
Recipe Notes
Nutrition analysis (approximate per cookie): 135 calories, 5.5 g fat, 3 g saturated fat, 95 mg sodium, 20 g carbohydrate, 0.5 g fiber, 12.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 3%, Potassium: 1%
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