Chewy, moist, sweet, and delicious. These White Chocolate Cranberry Cookies are crowd-pleasing. Each bite of these tender almond flour based cookies is filled with smooth white chocolate and bursting with tart cranberries.

I love cranberries because they are so tart and bright, but I think they are often misused. They aren’t necessarily the most desirable side dish on the Thanksgiving table, and I can see why. That’s why I wanted to make these cookies. So that cranberries could really shine and get the credit they deserve! These cookies are major crowd pleasers, and they’re completely grain free. Bring them to your next holiday party, or just whip up a batch for your next at home baking project and enjoy them all to yourself. I won’t blame you if you don’t want to share!

So what are you waiting for?! Let’s get cooking!

Here’s what you need:

½ cup cranberries
½ cup white chocolate chips
1 ½ cup almond flour
½ cup coconut sugar
2 eggs
2 tbsp coconut oil

Directions:

  1. Preheat oven to 350F.
  2. Prepare wet ingredients by melting coconut oil and whipping eggs until mixed and foamy.
  3. Combine eggs, coconut oil, and coconut sugar in a large mixing bowl until well-combined. Sugar does not need to be completely dissolved.
  4. Add remaining dry ingredients and mix until dough forms.
  5. Allow dough to rest in the refrigerator for 20-30 minutes.
  6. Form into balls with roughly 2 tbsp of dough per cookie, placing on a baking sheet lined with parchment paper
  7. Bake for 8-11 minutes, or until slightly golden.
  8. Remove from oven and allow to cool before transferring onto a serving platter and indulging in these white chocolate cranberry cookies!

Chewy, moist, sweet, and delicious. These White Chocolate Cranberry Cookies are crowd-pleasing. Each bite of these tender almond flour based cookies is filled with smooth white chocolate and bursting with tart cranberries.

Chewy, moist, sweet, and delicious. These White Chocolate Cranberry Cookies are crowd-pleasing. Each bite of these tender almond flour based cookies is filled with smooth white chocolate and bursting with tart cranberries.
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White Chocolate Cranberry Cookies
Chewy, moist, sweet, and delicious. These White Chocolate Cranberry Cookies are crowd-pleasing. Each bite of these tender almond flour based cookies is filled with smooth white chocolate and bursting with tart cranberries.
Author: Maddie Augustin
Ingredients
  • ½ cup cranberries
  • ½ cup white chocolate chips
  • 1 ½ cup almond flour
  • ½ cup coconut sugar
  • 2 eggs
  • 2 tbsp coconut oil
Instructions
  1. Preheat oven to 350F.
  2. Prepare wet ingredients by melting coconut oil and whipping eggs until mixed and foamy.
  3. Combine eggs, coconut oil, and coconut sugar in a large mixing bowl until well-combined. Sugar does not need to be completely dissolved.
  4. Add remaining dry ingredients and mix until dough forms.
  5. Allow dough to rest in the refrigerator for 20-30 minutes.
  6. Form into balls with roughly 2 tbsp of dough per cookie, placing on a baking sheet lined with parchment paper
  7. Bake for 8-11 minutes, or until slightly golden.
  8. Remove from oven and allow to cool before transferring onto a serving platter and indulging!

Chewy, moist, sweet, and delicious. These White Chocolate Cranberry Cookies are crowd-pleasing. Each bite of these tender almond flour based cookies is filled with smooth white chocolate and bursting with tart cranberries.