These White Chocolate Chip Cranberry Cookies are such a fun treat for the holidays (hello Valentines Day!). They’re also gluten-free, dairy-free, and low sugar so that everyone can enjoy ☺️
A family friend sent us some white chocolate chip cranberry cookies around the holidays and I was so obsessed that I just HAD to make my own. I tested this healthified recipe quite a few times until I finally reached a similar flavor and texture to the “real deal” flour, butter, and sugar version.
With only 1/2 cup of organic cane sugar in all 30 cookies, these cookies are super low in sugar compared to traditional cookies 👏 I use organic cane sugar vs. regular white sugar because in the U.S., if your sugar is not specifically labeled “organic” or “non-gmo”, there’s a very high chance it is made from GMO sugar beets and contains glyphosate… which is no bueno 🙅♀️
Here’s what your cookie dough balls should look like once you’ve rolled them into balls and slightly flattened each.
For this recipe, I used Bob’s Red Mill Gluten-Free 1:1 flour. I have not tested other flours yet but if you try any with success, I’d love to know!
White Chocolate Chip Cranberry Cookies (low sugar and gluten-free)
Ingredients
- 1 cup 1:1 gluten free flour (see above for which brand I used)
- 1/2 cup organic cane sugar
- 1 egg
- 1/3 cup coconut oil (melted then cooled)
- 2 tbsp almond milk (or any milk)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- sprinkle sea salt
- 1/2 heaping cup dried cranberries
- 1/2 heaping cup mini white chocolate chips
Instructions
- Preheat oven to 350F. Line baking trays with parchment paper and set aside.
- Mix together egg, sugar, vanilla, coconut oil, and almond milk.
- In another bowl, mix together flour, salt, and baking soda.
- Add dry mixture to wet mixture and mix until fully combined. Stir in cranberries and white chocolate chips.
- Using a cookie scoop, scoop dough onto parchment paper (about 1 tablespoon per cookie). Roll into balls and slightly flatten each cookie dough ball.
- Bake 8-10 minutes.
