This is the best white chocolate chip cranberry cookie recipe that’s gluten free! Buttery and sweet, these delicious cookies are made with almond flour. They are easy to make, chewy and doughy, yet fully baked.
Why make gluten free White Chocolate Cranberry Cookies
These incredibly soft, chewy and thick cooked are full of white chocolate chips and dried cranberries. Perfect to satisfy your sweet tooth or fill a holiday cookie tray! Cranberries add a touch of tartness to offset the sweetness of white chocolate. These are everything a white chocolate chip cookie should be!
Did I mention they are gluten free, require no chilling time, and are just simply perfect! What a simple, straightforward, amazingly delicious gluten free chocolate chip cookie recipe! And a a bonus, it turns out perfectly every single time! These white chocolate cranberry cookies bake up perfectly every time and stay soft and chewy for days. Nobody has to know they are gluten free, because no-one can tell the difference!
Benefits of Almond Flour
Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E. The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.
Loaded with vitamins and nutrients, almond flower pack a considerably nutritious punch! For example, A 1/4-cup of almond flour provides approximately 45 percent of your daily recommended allowance of manganese and vitamin E, as well as 25 percent of daily requirement for magnesium. Regular consumption of almond flour encourages the healthy growth of hair, skin and nails. Start making these white chocolate cranberry cookies out of almond flour right now!
The base recipe of this cookie dough is the same one that I’ve used for gluten free Cranberry Almond Cookie. I also made the best gluten free chocolate chip cookies with the same almond flour recipe and these are one of my most popular cookies. This dough recipe never fails!
Pro Tips on How to Make White Chocolate Cranberry Cookies
I collected a few notes to produce the best white chocolate cranberry cookies in any kitchen!
- Room Temperature Ingredients. You might know this already, but room temperature eggs and butter do make a difference! Your butter should sit out for about 30 minutes to 1 hour.
- Melt your butter if you forgot to take it out of the fridge! Simply heat it up in a small saucepan on the stove top or use a microwave! Melted or softened butter will do for this recipe.
- Measure the almond flour correctly. Be sure to use a measuring cup made for dry ingredients and level with a knife. I also recommend that you compare your dough to the one I show in the pictures. If your dough matches the consistency of the dough in the photos in this post – you should be fine.
- Use 2/3 cup of dried cranberries and 1/3 cup of white chocolate chips. If you want to switch the quantities, it’s OK to do so as well.
- DO NOT over-bake these cookies! These chocolate chip cookies will look pale (almost not look done) when you pull them out of the oven.
Making white chocolate cranberry cookies
You can do this in two large bowls, or one large bowl and then your stand mixer with the paddle attachment.
- Whisk together all of your dry ingredients just for a few seconds until everything is mixed together well.
- Mix together your maple syrup, softened (or melted) butter. Then, you will add in your eggs and vanilla until well combined.
- Add the dry ingredients to the wet ones in 2-3 additions until incorporated.
- Reserve some of the dried cranberries and white chocolate chips and press them into the top of the cookies before they go into the oven.
How to arrange cookies on the baking sheet
This chocolate chip cookie recipe produces about 3 dozen small cookies. I recommend making them small, as show on my photo below, because it will be much easier to handle them once out of the oven. As well as you can exercise a better self control with smaller cookie size!
I recommend to line two baking sheets with parchment paper and drop the cookies in tablespoonfuls about 2 inches apart. If you have a good non-stick baking sheet (like the one I used below) – you don’t need to use parchment paper, but if you are worried about the cookies sticking to the pan – parchment paper is the answer!
I baked my cookies for exactly 10 minutes. You are aiming for a pale yellowish color with slight browned edges. Let them cool a bit before attempting to eat them!
How to tell if white chocolate cranberry cookies are done
These cookies only take 9 to 12 minutes in the oven. They will be lightly golden around the edges and on the bottom when they are done. Don’t OVER BAKE them for too long, or they may crumble. You will want to let them sit on the pan for a good 5 minutes.
Can I refrigerate the almond flour cookie dough
If you make cookies in separate batches on separate days, make sure to refrigerate the ball of cookie dough until you’re ready to bake them. By chilling the cookie dough, the butter will be cold and the cookies will bake up much thicker.
However if you want your cookies to spread out – take the dough out of the refrigerator 2 hours ahead of time before baking.
More ideas for delicious cookie recipes
White Chocolate Cranberry Cookie
- 2 cups Blanched Almond Flour
- ½ tsp salt
- 1 tsp baking soda
- 1/3 cup butter melted
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 egg large
- 2/3 cup dried cranberries
- 1/3 cup white chocolate chips
- Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 30 small cookies:) and line each one with parchment paper.
- Dry Ingredients: In a medium bowl, combine almond flour, baking soda, salt and set aside.
- Wet Ingredients: In another medium bowl, whisk melted butter and maple syrup together. Next whisk in egg and vanilla extract.
- Add dry ingredients to the wet mixture and whisk together with a whisk, fork or a wooden spoon until combined. Stir in the cranberries and white chocolate chips.
- Scoop a tablespoon of dough and place on the baking sheet gently flatten the cookies with a back of a large tablespoon or your hand. They should be small and not be too thin.
- Bake until the edges are slightly golden brown, 9 to 12 minutes.
- Cool and transfer to a plate, or a cookie jar