Holiday White Chocolate Cranberry Cookies
These easy, soft and chewy white chocolate cranberry cookies are a perfect addition to your holiday cookie tray! You can't let the holidays pass you by without making this recipe! The white chocolate and cranberries are an irresistible combination.
Servings 30 cookies
Calories 153kcal
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
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
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 19.4g | Protein: 1.9g