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Gluten-Free White Chocolate Cranberry Cookies
September 24, 2015 Katie Mitton

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

Filed in: dessert, gluten free, Recipes
Previous article Sweet Potato & Corn Chowder with Crunchy Croutons

Comments

Carol Blake - March 1, 2016

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

Katie Mitton - March 1, 2016

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

Katie Mitton - March 1, 2016

Hi Carol,

I think coconut oil would work just fine! :)

Sabine Riemer-Strauss - March 1, 2016

what can I use in place of the butter?

LYNN - March 1, 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 - March 1, 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 - March 1, 2016

So glad you enjoyed it, Lynn! :)

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