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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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 135 kcal
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%