Gluten-Free White Chocolate Cranberry Cookies - Goodness Me!

Gluten-Free White Chocolate Cranberry Cookies

September 24, 2015 1 min read 7 Comments

Gluten-Free White Chocolate Cranberry Cookies

These are the perfect treat for loved ones! Festive and easy to make, they'll dress up any holiday party or gathering. Plus, they're gluten, wheat free, and free of refined sugar, making them friendly for all appetites. Enjoy!  

2 cups almond flour
1 egg
1/2 cup butter, softened
1/2 cup coconut sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1 cup white chocolate chunks (cut up a white chocolate bar)
1/2 cup dried cranberries
1/4 cup coarsely chopped almonds  

Beat almond flour, egg, butter, and sugar in a mixing bowl until creamy. Add in baking soda and baking powder and beat well. Fold in chocolate, cranberries, and nuts. Drop by teaspoonful onto a parchment-lined cookie sheet. Space a couple of inches apart. Bake at 350F for 12 minutes. Let cool completely before removing from cookie sheet. Optional: drizzle with white chocolate when cooled.

Recipe by: Sandy Pomeroy, Goodness Me! Head Chef

Katie Mitton
Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts


7 Responses

Carol Blake
Carol Blake

March 01, 2016

These sound yummy. I am allergic to dairy. What can be used in place of butter? Coconut oil??

Katie Mitton
Katie Mitton

March 01, 2016

Hi Sabine—you could try using coconut oil for the butter :)

Katie Mitton
Katie Mitton

March 01, 2016

Hi Carol,

I think coconut oil would work just fine! :)

Sabine Riemer-Strauss
Sabine Riemer-Strauss

March 01, 2016

what can I use in place of the butter?

LYNN
LYNN

March 01, 2016

FInally a cookie that I can enjoy and know what’s in it. Easy to make and quick to bake. YUMMY. I substituted the almonds for pecans and everything worked out well. This recipe is a keeper!!!! Thank you Goodness Me.

LYNN
LYNN

March 01, 2016

FInally a cookie that I can enjoy and know what’s in it. Easy to make and quick to back. YUMMY. I substituted the almonds for pecans and everything worked out well. This recipe is a keeper!!!! Thank you Goodness Me.

Katie Mitton
Katie Mitton

March 01, 2016

So glad you enjoyed it, Lynn! :)

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