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These super soft, easy to make Holiday White Chocolate Cranberry Cookies will be your new favorite holiday cookie recipe!
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!
- 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.
- 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.
- 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!
- You can use All Purpose Flour if you do not have chickpea flour.
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.