Cranberry and White Chocolate Cookies

Although eating chocolate-chip cookies exclusively is tempting, sometimes it's nice to try a new - albeit very similar - recipe. My Cranberry and White Chocolate Cookies combine a chewy, sweet cookie dough with rich white chocolate and tart cranberries, making them a lovely variation that's perfect for festive occasions or any celebration.

You can make a batch in advance and freeze for up to a month, taking the stress out of last minute Christmas baking!

*Take these cookies to the next level by adding them to your very own cookie box! Find the details here.


  • 150g vegan butter
  • 225g caster sugar
  • 25g brown sugar
  • 1 tsp vanilla extract
  • 310g plain flour
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 2 tbs soy milk
  • 100g dried cranberries, roughly chopped
  • 100g vegan white chocolate, roughly chopped


  • In a stand mixer fitted with the paddle attachment or large bowl and using a hand mixer, beat butter, sugars and vanilla until smooth.
  • Add flour, salt and soda and beat for 30 seconds, and then add milk.
  • Once mixture is well combined, add cranberries and chocolate and mix for 20 seconds.
  • Wrap dough and place in the fridge for 3 hours, or up to 24 hours if you have time.
  • Once ready to use, remove dough from the fridge and set aside for 30 minutes.
  • Meanwhile, preheat oven to approximately 190 degrees Celsius and line a large baking tray with baking paper.
  • Using an ice-cream scooper, scoop mixture evenly (one or two scoops per cookie, depending on how big you want them) onto tray and press down slightly.
  • Bake for approximately 15-20 minutes or until cookies start to brown (depending on how large your cookies are).
  • Store in an airtight container until ready to serve. Makes approximately 18 large cookies or 36 small ones.

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