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Cranberry White Chocolate

These Cranberry White Chocolate Chip Cookies are SO easy to make and are made with less & healthier sugar. Freezer friendly & perfect for the whole family!


  • 6 Tbsp butter, room temperature
  • 1/3 cup granulated sugar (I recommend coconut sugar)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup + 2 Tbsp whole grain flour (I recommend einkorn)
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 Tbsp white chocolate chips
  • 4 Tbsp dried cranberries


  1. Cream 6 Tbsp of butter + 1/3 cup of sugar for one full minute.
  2. Add 1 egg and 1 tsp of vanilla. Mix until fully combined, scraping down the sides of the bowl as necessary.
  3. Add 1 cup of flour, 1 tsp of cornstarch, 1/2 tsp of baking soda, 1/4 tsp of salt then mix JUST until combined.
  4. Mix in 4 Tbsp of white chocolate chips and 4 Tbsp of dried cranberries using a spatula.
  5. Chill the dough for 30 min.
  6. Meanwhile, preheat the oven to 350F. Line baking sheets (I have these) with parchment paper or with a re-usable Silpat mat.
  7. Measure 2 Tbsp cookie dough (I use 2 scoops using this cookie scoop). Or you can roll into a ball (optional). Place 2″ apart on the mat.
  8. Bake for 10-12 min, or until the edges are JUST golden in color
  9. Cool on the pan for 10 min before cooling on a rack completely.