Cranberry & White Chocolate Cookies

  • Author: Samantha
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


  • 250 g gluten free all purpose flour* (or regular plain flour)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 125 g salted butter (cubed small)
  • 1/2 cup coconut sugar
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1 medium-large egg (lightly whisked)
  • 2 Tbsp almond milk or milk of choice


  1. Preheat oven to 190ºC (375ºF). Line a large baking tray with parchment paper, set aside.
  2. In a large mixing bowl, sift flour, cinnamon and nutmeg together, mix well.
  3. Add cubed butter, rub into flour using your hands, until mixture resembles a coarse crumb.
  4. Stir through sugar, cranberries and white chocolate, mix until well combined.
  5. Add lightly whisked egg and milk, stir together with a wooden spoon until it forms a soft dough. If mixture is still too dry, add another 1 tablespoon of milk.
  6. Pick up approx. 1-2 tablespoons of mixture and roll into a ball. Place on lined tray and press down to form cookies. Repeat with remaining mixture.
  7. Bake for 15-18 minutes or until lightly golden.
  8. Remove cookies and cool on tray for 5 minutes.
  9. Transfer to a wire rack to cool completely.
  10. Enjoy!


Store in an airtight container, in the pantry, for 1 week.

*I use Bob’s Red Mill Gluten Free 1:1 Baking Flour.