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white chocolate cranberry cookie
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5 from 1 vote

White Chocolate Cranberry Cookie

You’ll love these soft and chewy gluten free cookies. Just a perfect amount of sweetness!
Course Dessert
Cuisine American
Keyword white chocolate cranberry cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 small cookies
Calories 91kcal
Author Olya


  • 2 cups Blanched Almond Flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • cup butter melted
  • cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg large
  • cup dried cranberries
  • 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


Calories: 91kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg