This is like a freebie recipe post that I wasn’t even planning on! I saw FoodieCrush post some incredible looking cookies on her instastories last week, and I immediately went on amazon and overnighted some vegan white chocolate chips and started plotting how to make the cookies allergy-free.

White Chocolate, Dark Chocolate Cranberry Cookies- Vegan and Gluten Free

Friday the girls had their last day of school before winter break and that night we had Pia’s good friend over for gingerbread house making (did you see it on Snapchat!?) watching Christmas movies and baking and eating these cookies!

White Chocolate, Dark Chocolate Cranberry Cookies- Vegan and Gluten Free

I used a standard Chocolate Chip cookie recipe and allergy free’d it! They turned out quite delicious and they looked nice too, so I instagramed a shot of them, not having any intention of posting them here.

White Chocolate, Dark Chocolate Cranberry Cookies- Vegan and Gluten Free

But surprise!!! I got so many requests for the recipe, that I thought I should just snap a few pictures and throw this recipe up here as an “extra.” So what you should expect: a crispy and chewy cookie that is LOADED with chocolate, white chocolate, cranberries and in my case we added toasted macadamia nuts- but these are totally optional, and of course if you have nut allergies they are a no-way. So these are really fast and easy and a perfect seasonal cookie that everyone will enjoy! I am actually liking them the best straight out of the freezer ☺

*OH!!! Please tune in to see me on Facebook Live this afternoon at 4pm– I am finally back after a two week concussion hiatus! And I am making my FAVORITE boozy and non boozy Holiday Punch! XOXO

If you are not sure what aquafaba is, it is canned chickpea liquid. Please feel free to read more about it in AQUAFABA 101.

White Chocolate, Chocolate and Cranberry Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 2 ¼ cups all purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup brown sugar
  • ½ cup white sugar
  • ½ teaspoon xanthum gum
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ½ cup of soy free vegan butter at room temperature
  • ¼ cup aquafaba
  • 3 tablespoons sweet potato puree
  • 1 tablespoon vanilla
  • ½ cup vegan white chocolate chips
  • ½ cup vegan dark chocolate chips
  • ½ cup dried cranberries
  • ⅔ cup toasted macadamia nuts (optional)
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet pan with silpats or parchment paper.
  2. In the bowl of a standing mixer combine all of the dry ingredients with a paddle attachment. Add the vegan butter and mix in well.
  3. Then add the aquafaba, sweet potato puree and vanilla and whip until you have a fluffy cookie dough. On low speed mix in the chocolate chips, white chocolate chips and cranberries plus the nuts if you are using them.
  4. Scoop the cookies by the rounded spoonful onto the prepared sheet pans (they will spread, so leave them room!)
  5. Bake the cookies 14-16 minutes until golden around the edges. Pull the cookies out and let them cool for a few minutes before transferring them to a cooling rack with a spatula.
  6. Store in an airtight container at room temperature or in the freezer.

 

Print Recipe  
white-chocolate-chocolate-and-cranberry-cookies-vegan-and-gluten-free-from-heatherchristo-com

This is like a freebie recipe post that I wasn’t even planning on! I saw FoodieCrush post some incredible looking cookies on her instastories last week, and I immediately went on amazon and overnighted some vegan white chocolate chips and started plotting how to make the cookies allergy-free.

White Chocolate, Dark Chocolate Cranberry Cookies- Vegan and Gluten Free

Friday the girls had their last day of school before winter break and that night we had Pia’s good friend over for gingerbread house making (did you see it on Snapchat!?) watching Christmas movies and baking and eating these cookies!

White Chocolate, Dark Chocolate Cranberry Cookies- Vegan and Gluten Free

I used a standard Chocolate Chip cookie recipe and allergy free’d it! They turned out quite delicious and they looked nice too, so I instagramed a shot of them, not having any intention of posting them here.

White Chocolate, Dark Chocolate Cranberry Cookies- Vegan and Gluten Free

But surprise!!! I got so many requests for the recipe, that I thought I should just snap a few pictures and throw this recipe up here as an “extra.” So what you should expect: a crispy and chewy cookie that is LOADED with chocolate, white chocolate, cranberries and in my case we added toasted macadamia nuts- but these are totally optional, and of course if you have nut allergies they are a no-way. So these are really fast and easy and a perfect seasonal cookie that everyone will enjoy! I am actually liking them the best straight out of the freezer ☺

*OH!!! Please tune in to see me on Facebook Live this afternoon at 4pm– I am finally back after a two week concussion hiatus! And I am making my FAVORITE boozy and non boozy Holiday Punch! XOXO

If you are not sure what aquafaba is, it is canned chickpea liquid. Please feel free to read more about it in AQUAFABA 101.

White Chocolate, Chocolate and Cranberry Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 2 ¼ cups all purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup brown sugar
  • ½ cup white sugar
  • ½ teaspoon xanthum gum
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ½ cup of soy free vegan butter at room temperature
  • ¼ cup aquafaba
  • 3 tablespoons sweet potato puree
  • 1 tablespoon vanilla
  • ½ cup vegan white chocolate chips
  • ½ cup vegan dark chocolate chips
  • ½ cup dried cranberries
  • ⅔ cup toasted macadamia nuts (optional)
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet pan with silpats or parchment paper.
  2. In the bowl of a standing mixer combine all of the dry ingredients with a paddle attachment. Add the vegan butter and mix in well.
  3. Then add the aquafaba, sweet potato puree and vanilla and whip until you have a fluffy cookie dough. On low speed mix in the chocolate chips, white chocolate chips and cranberries plus the nuts if you are using them.
  4. Scoop the cookies by the rounded spoonful onto the prepared sheet pans (they will spread, so leave them room!)
  5. Bake the cookies 14-16 minutes until golden around the edges. Pull the cookies out and let them cool for a few minutes before transferring them to a cooling rack with a spatula.
  6. Store in an airtight container at room temperature or in the freezer.