Cranberry White Chocolate Cookies
These Cranberry White Chocolate Cookies are deliciously sweet with creamy white chocolate chunks and tangy dried cranberries. They’ve got a thick, soft and chewy centre with a lightly crisp exterior. They’re the perfect treat for the holiday season!
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Serves: 10
Calories: 272kcal
Ingredients
- 120 g dairy free butter (cold* (unsalted, cut into cubes))
- 95 g soft light brown sugar
- 20 g golden syrup
- 2 tsp vanilla extract
- 180 g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 100 g vegan white chocolate (broken into chunks (soy free if required))
- 75 g dried cranberries
Instructions
- Beat the butter, sugar, golden syrup and vanilla in a bowl until it is creamy and fully combined. As the butter will be quite solid you may find it easier to use a food processor or mixer to beat the mix at this stage.120 g dairy free butter, 95 g soft light brown sugar, 20 g golden syrup, 2 tsp vanilla extract
- Gently stir in the flour, bicarbonate of soda and salt until just combined. Don’t over mix.180 g plain flour, 1/2 tsp bicarbonate of soda, 1/4 tsp salt
- Add the chocolate chips and dried cranberries. Stir to combine.100 g vegan white chocolate, 75 g dried cranberries
- Use a tablespoon or small ice cream scoop to scoop out 10 cookies. Roll them into balls and place them in a freezer-proof dish. Don’t flatten the balls, you want to leave them as tall as possible for a nice chunky cookie.
- Freeze the cookie dough balls for 20 minutes (this will help achieve a thicker cookie which suits this recipe).
- Whilst the cookie dough balls are in the freezer, preheat the oven to 175°C fan (195°C conventional / 385°F / gas mark 5) and line two large trays with non-stick baking paper. Don’t pre-heat the trays.
- Place the cookie dough balls on the lined trays with plenty of space in between them.**
- Bake for 10-11 mins until the cookies are just starting to go a light golden colour. Don’t over-bake.
- Let the cookies cool for 30 minutes on the tray first before transferring them to a cooling rack.
Video
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: UK/USA
* Use the block kind of dairy free butter not the spreadable margarine kind.
** If you don’t have enough space on the baking trays or in the oven to bake all of the cookies in one hit, place the spare dough balls in the fridge to keep them cold whilst you bake the first batch.
You can also freeze the dough at this stage if you only want to make 1/2 a batch of these cookies - just place the dough balls in an airtight container or a sealed bag. If baking the cookies from frozen you’ll need to add a few more minutes to the baking time.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 272kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Sodium: 196mg | Fiber: 2g | Sugar: 21g | Net Carbohydrates: 34g
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