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Vegan white chocolate cranberry cookies

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A delicious combination of tangy cranberries and sweet white chocolate, these cookies can be made 2 ways!

These vegan white chocolate cranberry cookies are simple (and optionally gluten free) take on a classic that is filled with so much childhood nostalgia for me. Wether they remind you of your younger self or are a new taste experience, I am sure you are going to love the flavor combination!

Growing up, allthough I have always preferred darker chocolate, my favorite cookie flavor was white chocolate chip and cranberry. I only found them at one supermarket chain which we barely visited, so we had them on rare occasions. But every time I found some, I couldn’t resist and would ask if we could take a package home. Unfortunately, those were the only white chocolate and cranberry cookies I ever discovered in our area.

Time has passed and I am STILL. OBSESSED. WITH. THIS. FLAVOR!

So, naturally, I needed to come up with my own take on the (in my opinion) elite flavor. I wanted them to be as allergy friendly and fitting for people with different dietary needs as possible and I have to say I am pretty happy with the result. However, I recently made another version out of pure necessity because I didn’t have enough of all of the ingredients and created by accident a second version! The first one a bit more “rustic” using almond butter only and the second one smooth and “meltier”. But I promise, both versions are delicious!!!

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Ingredients you need

I am not claiming to be a cookie expert and I still need lots of practice and know-how for the perfect vegan and gluten free cookie formula (I don’t have to avoid gluten, as I can tolerate it but I always try to find options for my gluten free friends!). The base of these vegan white chocolate cranberry cookies is really simple:

  • OAT FLOUR: Simply ground (gluten free) oats into a fine flour by blending them in your blender…you absolutely do not need to purchase gluten free flours or oat flours. They often come at a higher cost (at least where I live) than necessary. Plus it is sometimes a little tricky to find some in regular grocery stores.
  • CORNSTARCH: I find that the result of the cookies is a bit finer when using a mix of oat flour and cornstarch. Mabybe it is just an illusion, but I am pretty sure not does make a difference than using all flour.
  • MAPLE SYRUP: For the right amount of sweetness of course 🙂
  • VANILLA EXTRACT: Always enhances the sweet flavors. I used to think adding vanilla would not make much difference and you could just leave it out. But trust me, you really should not!
  • BAKING POWDER: Because we do not want to end up with completely flat cookie disks, right 😉
  • ALMOND BUTTER: Another essential for baking cookies! You also need some vegan butter for the second version as it results in a finer, “meltier” texture.
  • (VEGAN) WHITE CHOCOLATE (CHIPS): Because what would WHITE CHOCOLATE cookies be WITHOUT white chocolate?
  • DRIED CRANBERRIES: Same here. No cranberries, no cranberry cookies. Period.

Vegan white chocolate cranberry cookies in 4 steps!

The instructions for both versions are the same:

  1. First we need to combine oat flour, cornstarch, vanilla extract, plant milk, almond butter/ vegan butter and maple syrup in a bowl.
  2. Then we fold in the white chocolate and cranberries and let the dough sit in the fridge for at least 30 minutes.
  3. Before removing the dough from the fridge, we need to preheat the oven to 200C° and line a baking tray with some parchment paper. Roll the dough into 5-6 equal sized balls, press them down and shape them into a cookie form. This is important as they will not spread as much (except maybe if you use vegan butter!).
  4. Finally its time to bake the cookies for 7-10 minutes until golden. If you can resist, let them cool completely. They will get crispier. But honestly, I wouldn’t blame you if you just take a bite straight afterwards 😉

Substitutions

In case you cannot tolerate nuts or have no maple syrup at home- no worries, I have got you covered!

  • ALMOND BUTTER – instead of almond butter, you can use Tahini. It may add a “stronger” note than the slightly sweet almond butter. But if you cannot eat nuts, it is a great option. You could also just use vegan butter instead! The SECOND VERSION for these cookies calls fora mixture of both anyways.
  • MAPLE SYRUP – You can definitely use any other liquid sweetener you have on hand, like coconut blossom syrup or rice syrup. If you are not 100% vegan, honey would work too. It is completely up to you!

How to store these vegan white chocolate cranberry cookies

The vegan white chocolate and cranberry cookies are best stored in an airtight container in the fridge and will keep for 2-3 days. If you do not plan to eat them in this time span I recommend you to keep them in your freezer for up to a month. If you feel like having one, simply remove it from the container and bake for around 10 minutes in the preheated oven (200C°).

Just keep in mind that the cookies will loose their crispiness after putting them into the fridge, so you may want to bring it back by adding them to the preheated oven (200°) for around 3 Minutes as well. I would NOT RECOMMEND to reheat them in the microwave!

If you like these vegan white chocolate cranberry cookies, you might also like:

Let’s get started!

Got everything? Then lets begin. Oh, and if you could do me a favor: please leave a comment and rate the recipe if you enjoyed this vegan white chocolate cranberry cookies! I am always happy to see others recreating any of my recipes, so tag me on instagram or send me a picture via direct messages 🙂

ALL THE BEST

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Vegan white chocolate cranberry cookies (gluten free option) Nr.1

These vegan white chocolate cranberry cookies are a vegan and gluten free take on a classic that is filled with so much childhood nostalgia! Wether they remind you of your younger self or they are a new taste experience, I am sure you are going to love the flavor combination!
Course Dessert, Snack
Keyword cookies, dessert, gluten free, nut free, oats, snack, sweets, vegan
Servings 6 cookies
Author Julia

Ingredients

  • 3 Tbsp (30g) oat flour gluten free if needed*
  • 3 Tbsp (30g) corn starch
  • 1 Tsp baking powder
  • 80 g almond butter **
  • 2 Tbsp (30g) maple syrup ***
  • 2 Tbsp (30g) plant milk
  • 1 Tsp vanilla extract
  • 2 Tbsp (20g) dried cranberries chopped
  • small handful (20-30g) (vegan) white chocolate chunks/ chips
  • pinch of salt

Instructions

  • In a bowl combine oat flour, cornstarch, vanilla extract, plantmilk, almond butter, salt and maple syrup until a smooth and thick batter forms.
  • Fold in the chocolate and cranberries and let sit in the fridge for at least 30 minutes.
  • Preheat the oven to 200C° and line a baking tray with baking paper. Roll the dough into 5-6 equal sized balls, press them down and shape them into cookie forms. This is important as they will not spread as much.
  • Bake the cookies for 7-10 minutes until golden. Let cool, then enjoy!!!

Notes

*You do not have to purchase (gluten free) oat flour. You can easily make it at home by blending oats into a fine flour with the help of your blender!
**For a nut free version, substitute the almond butter with smooth Tahini.
***You can use any other liquid sweetener instead like coconut blossom syrup or honey if you or your friends/family aren’t 100% vegan.
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Vegan white chocolate cranberry cookies (gluten free option) Nr.2

This is the second version for these cookies. It is a little more smooth and "meltier" as we use a mix of both almond butter and butter! The recipe makes double the amount as well, depending on the size of your cookies.
Course cookies, Dessert, sweets
Keyword chocolate, cookies, dessert, gluten free, nut free, oats, sweets, vegan
Servings 12 cookies

Ingredients

  • 150 g oat flour (gluten free if needed)
  • 75 g cornstarch (or vanilla pudding powder)
  • 2 1/2 Tsp baking powder
  • 2 Tsp vanilla extract
  • 100 g almond butter *
  • 100 g vegan butter
  • 3 Tbsp (45ml) maple syrup
  • 2-3 Tbsp plant milk of choice
  • 50 g cranberries chopped
  • 60 g vegan white chocolate
  • pinch of salt

Instructions

  • In a bowl combine oat flour, cornstarch, vanilla extract, plantmilk, almond butter (Tahini), vegan butter, salt and maple syrup until a smooth and thick batter forms.
  • Fold in the chocolate and cranberries and let sit in the fridge for at least 30 minutes.
  • Preheat the oven to 200C° and line a baking tray with baking paper. Roll the dough into 5-6 equal sized balls, press them down and shape them into cookie forms. This is important as they will not spread as much.
  • Bake the cookies for 7-10 minutes until golden. Keep a close eye onto them as they bake to prevent them from burning. Let cool, then enjoy!!!

Notes

*use smooth Tahini instead for a nut free version!

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