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Gluten-free White Chocolate Cranberry Cookies
These Gluten-free White Chocolate Cranberry Cookies are like Christmas in healthy cookie form. Soft and chewy and refined sugar-free, with creamy white chocolate and sweet-tart cranberries, they're definitely Santa approved.
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Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened 115 grams
- 1/2 cup coconut sugar 100 grams
- 1/2 cup allulose or other low-carb sweetener
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 tablespoons orange zest finely grated
- 1-2 teaspoons milk or cream if needed to bring dough together. Dairy-free option works fine.
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum) (with xanthan gum. See Recipe Notes/post for alternatives.)
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional, but highly recommended)
Mix-ins
- 1 cup white chocolate chips or chunks 150 grams
- 3/4 cup dried cranberries 135 grams, lightly chopped if large
Instructions
- In a medium bowl, whisk together the gluten-free flour blend, salt, baking soda, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter and sweeteners together until light and slightly fluffy, 2–3 minutes, scraping down the bowl as needed.
- Beat in the egg and vanilla until fully combined and glossy, about 1 minute. Mix in the orange zest.
- Add the dry ingredients to the wet ingredients and mix on low just until no streaks of flour remain. The dough should be thick but not dry. If the dough seems crumbly after mixing, add dairy-free milk 1 teaspoon at a time until it comes together.
- Fold in the dried cranberries and white chocolate chips until evenly distributed.
- Cover the bowl and chill the dough for at least 45–60 minutes (or up to 24 hours) to hydrate the gluten-free flours and firm up the butter. This prevents spreading and gives better chew.
- When ready to bake, preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or use a baking stone.
- Scoop the chilled dough into 1½-tablespoon balls (about a heaping #40 scoop) and arrange them at least 2 inches apart on the prepared sheets. For thicker cookies, keep the dough in rough balls; for slightly thinner cookies, press gently to flatten the tops just a bit.
- If possible, bake one sheet at a time on the center rack for 10–12 minutes, until the edges are set and lightly golden and the centers still look just slightly underbaked.
- Remove from the oven and, while the cookies are still hot, use a large round cookie cutter or glass to gently “scoot” each cookie into a perfect circle if you like.
- Let cool on the sheet for 5–10 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Notes
Gluten-Free Flour
Use a gluten-free flour blend that contains xanthan gum. If yours doesn't, add 1/2 teaspoon xanthan gum to the dry ingredients. Sweetener Options
I used a combination of coconut sugar and allulose for a chewy texture with less sugar. Here are some other options:
Don't skip the chilling step. Gluten-free flours absorb moisture slowly, and chilling helps prevent spreading while improving texture. Dairy-Free Option
Use a vegan butter stick and dairy-free white chocolate chips. Because plant-based butter is often softer, chill the dough thoroughly before baking. Vegan Option
Replace the egg with 1 prepared serving powdered egg replacer, prepared as directed. Add 1–2 teaspoons dairy-free milk if needed to bring the dough together. This type of egg alternative should work well, though I haven't tested this variation. For Bakery-Style Cookies
Press a few extra white chocolate chips and cranberry pieces onto the tops of the dough balls before baking. Storage
Store in an airtight container for up to 4 days or freeze for up to 2 months.
Use a gluten-free flour blend that contains xanthan gum. If yours doesn't, add 1/2 teaspoon xanthan gum to the dry ingredients. Sweetener Options
I used a combination of coconut sugar and allulose for a chewy texture with less sugar. Here are some other options:
- 1 cup coconut sugar for a more traditional cookie
- 1 cup brown monk fruit/allulose blend
- 1 cup allulose plus a pinch of pure stevia for additional sweetness
Don't skip the chilling step. Gluten-free flours absorb moisture slowly, and chilling helps prevent spreading while improving texture. Dairy-Free Option
Use a vegan butter stick and dairy-free white chocolate chips. Because plant-based butter is often softer, chill the dough thoroughly before baking. Vegan Option
Replace the egg with 1 prepared serving powdered egg replacer, prepared as directed. Add 1–2 teaspoons dairy-free milk if needed to bring the dough together. This type of egg alternative should work well, though I haven't tested this variation. For Bakery-Style Cookies
Press a few extra white chocolate chips and cranberry pieces onto the tops of the dough balls before baking. Storage
Store in an airtight container for up to 4 days or freeze for up to 2 months.