Holiday White Chocolate Cranberry Cookies
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If you’re anything like me, you’re rushing around last minute trying to look for the best dessert to bring to your Friendsgiving or Thanksgiving feast.
And you have to bring something, because you’re the one in charge of dessert and liiiiike, everyone’s counting on you so it has to be really tasty. Amiright?
Well, I got you. I have your back and you have mine!
You’ll love…
- How easy these cookies are to make!
- The extra fiber added to the dough with the chickpea flour.
- These for holiday parties…the red from the dried cranberries and white from the chocolate add a great holiday feel your cookie tray!
- That it’s a soft-baked CHEWY cookie!
- How these cookies will soon be a traditional cookie for your family!
I used half all-purpose and half chickpea flour in this recipe. You want to be careful with completely replacing all-purpose flour with chickpea flour because chickpea flour absorbs more liquid than other flours (an no one likes a dry cookie!)
Chickpea flour has 6 times more protein than all purpose flour…which makes sense since chickpea flour is essentially just chickpeas! You’re also getting vitamin B-6, iron, magnesium and potassium. (woo!)
Say hello to these little pillows of heaven.
They make fantastic freezer cookies, if for some reason they entire batch doesn’t get eaten!
How can I make these gluten free?
Replace the All-Purpose flour with Oat Flour or a Gluten Free Baking flour! You can still use the chickpea flour.
Optional add ons/substitutions to this recipe:
- Don’t have white chocolate? That’s ok – milk or dark chocolate chips work well too!
- I have heard of people soaking their dried cranberries in brandy before baking. (soak for 1 hour). YUM!
- Add in walnuts or pistachios for a crunch (be sure to warn guests in case of nut allergies!)
Notice how these cookies are fluffy and not flat like a pancake?
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat (butter & coconut oil) in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
Let’s get baking!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1.5 sticks butter, unsalted, softened
- 1/4 cup coconut sugar
- 3/4 cup dark brown sugar, packed
- 2 Tbsp. coconut oil
- 1 large egg, room temperature
- 2 tsp. vanilla extract
- 1 cup chickpea flour
- 1 cup All-Purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/4 tsp. cardamom
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In stand mixer (like a Kitchen Aid) with paddle attachment, beat the butter until it is smooth. Add in the coconut sugar and brown sugar and mix. Lastly add in the egg, vanilla extract and coconut oil. My dough always sticks to the sides, so keep a rubber spatula nearby to scrape the sides of the bowl! Set aside.
- In a medium sized bowl, whisk the chickpea flour, All-purpose flour, cornstarch, baking soda, cardamom and salt together until combined. Mix the flour mixture into the dough mixture on medium speed. Then fold in the cranberries and white chocolate.
- Time to CHILL! Cover the dough with plastic wrap (maybe snag a few bites first to make sure it's not poisonous) and then chill for 2 hours, or overnight!
- When ready to bake, take out cookies & preheat oven to 350 degrees F. Bake cookies on a cookie sheet lined with parchment paper or silicone baking mats. You will have to cook the cookies in batches – each batch taking about 9 minutes each. They will be lightly browned on top and chewy on the inside!
- Transfer to a wire rack to cool completely (if you can wait that long!) ENJOY!
Notes
- You can use All Purpose Flour if you do not have chickpea flour.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
What is your favorite holiday cookie? (Say these ones!!)
Let me know what you think of these cookies in the comments below!
PIN these Holiday White Chocolate Cranberry Cookies for later!
I just knew these cookies would be delicious when I saw the recipe, and I was right! They are also beautiful – studded with white chocolate and cranberries. Double yummy!! Loving your recipes as usual!!
These are so addictive! I can’t stop eating them! I underbake them slightly and they stay soft for days! Obsessed with them!
I make a version of these cookies every holiday and these are my new favorites! I think the secret is the chickpea flour because it adds such a nice nutty flavor to the background of the cookie. Love them!
Hi!
Wanted to make these and was wondering if I could use frozen cranberries???
Thanks!
They look lovely!
Hi there! I have only ever tested this recipe using dried cranberries. I think using fresh or frozen cranberries would work, knowing that they are more tart and less sweet than the dried cranberry! Hope you love them. I also have this recipe you might enjoy: https://krollskorner.com/recipes/desserts/cranberry-white-chocolate-chip-cookies/ – thank you~ Tawnie
I love how you incorporated chickpea flour! So cool and pinning to try!
These look so soft and perfect! I love chewy cookies. Adding these to our holiday baking list!
This is our favorite combo at our house!
It’s just TOO good! Thank you Amy!
I looove white chocolate! These are going on my Christmas baking list
Thanks Susie – I hope everyone LOVES them!! (So good with morning coffee too!)