You would never guess that these Cranberry Chocolate Chip Cookies are guilt-free! Despite being gluten-free and dairy-free, these cookies still taste decadent and delicious.
If you’re looking for a delicious, lightened-up cookie to make for your cookie box this holiday season, look no further than these simple but tasty cranberry chocolate chip cookies! The cranberries give these cookies such a fun, festive vibe, and if you’re not big on baking but still want to make something for the holidays, these cookies are perfect.
To make these cookies, all you do is combine all the ingredients together in a bowl and then scoop them out to be baked! That’s it. No need to whip any egg whites, no need to lug out a mixer, and no need for any fancy ingredients either! You don’t even need a whisk to whisk everything together if you don’t have one. A wooden spoon would work in a pinch. I promise this is going to be the least complicated holiday cookie you’ll ever make.
Uncomplicated cookies are kind of my thing here at Primavera Kitchen, like my Chocolate Almond Butter Cookies, Healthy Peanut Butter Oatmeal Cookies, and these 12 Healthy Gluten-free Cookies Recipes (Web Story). They’re all SO easy.
So, how is this gluten-free and dairy-free while still being moist and soft? Instead of flour, we use cashew nut butter. It essentially acts as the flour and butter and binds the cookies together, keeping them moist. Plus, nut butters such as the cashew butter we use add plant protein to our cookies!
Looking for more cookies to make this holiday season? Try my Coconut Flour Chocolate Chip Cookies, Low-Carb Peanut Butter Cookies, Low-carb Cranberry Thumbprint Cookies, or my Sugar-free Nutella Thumbprint Cookies.
How to Make Cranberry Chocolate Chip Cookies
Ingredients
- Organic cashew butter
- Natural sweetener xylitol or any other sweetener of your preference
- Egg — best at room temperature
- Vanilla extract — avoid artificial vanilla
- Baking soda
- Kosher salt
- Dried cranberries
- Sugar-free dark chocolate chips
Instructions
Prepare the Oven and Equipment
- Preheat the oven to 350°F and line a baking tray with a silicone mat or parchment paper.
Make the Dough
- In a medium bowl, whisk all the ingredients together, except the cranberries and chocolate chips.
- When all the ingredients are combined, add the chocolate chips and cranberries and mix well.
Bake the Cranberry Chocolate Chip Cookies
- Scoop out 1 tablespoon of the batter onto the tray with a silicone mat or parchment paper.
- Bake for 9 minutes. Let them cool completely to remove from the baking sheet.
Tips for Making the Perfect Cookies
- It is very important that you allow the cookies to cool completely before you transfer them to a wire rack or a covered container, because they are very delicate when they are hot. You may break them if you don’t wait at least 8 minutes to cool down.
- They may look undercooked after 9 minutes of baking, but when they cool down, you will see how soft and perfect they are. However, if you prefer crispier cookies, I suggest you leave the cookies in the oven for 3 more minutes.
- No need to chill the cookie dough before baking!
- Be sure you stir your cashew butter before using, as sometimes the oil and nut butter separate when stored in your pantry.
- If you don’t have cashew butter, you can substitute it with almond butter or peanut butter.
- To make these a little bit prettier, you can press some extra chocolate chips and dried cranberries on top of the raw cookie dough balls before baking. This way, after you bake them, the chocolate and cranberries will be visible on top.
Can Cookies Be Made Ahead of Time?
Don’t want to bake your cookies on the day of an event or when you need them? No problem. You can bake them a week ahead of time or freeze them for later! To store them, place them in an airtight container or a ziploc bag. They last for about a week at room temperature. If they’re left out on a plate, they will go stale faster, so make sure they’re stored correctly.
How to Freeze Cookies
- Baked cookies can be frozen for up to 3 months. Be sure to thaw overnight in the fridge.
- If you would like to freeze the dough, you can freeze it in the ball form so you can bake it straight from frozen afterwards. Just be sure to freeze it in a single layer in a baking tray before transferring it into a freezer-safe bag.
More Desserts You Might Like
- Almond Flour Shortbread Cookies
- Cranberry Almond Chocolate Chip Cookies
- Gluten-free Chocolate Beet Cake
- Low-carb Cranberry Thumbprint Cookies
- Low-Carb Almond Butter Chocolate Truffles
Cranberry Chocolate Chip Cookies
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Ingredients
- 1 cup organic cashew butter
- ¾ cup natural sweetener xylitol or any other sweetener of your preference
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup dried cranberries
- ½ cup sugra-free dark chocolate chips
Instructions
- First, pre-heat the oven to 350.
- In a medium bowl, whisk all the ingredients together, except the cranberries and chocolate chips.
- When all the ingredients are combined, add the chocolate chips and cranberries and mix well.
- Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper.
- Bake for 9 minutes. Let them cool completely to remove from the baking sheet. Makes 22 cookies.
Tips
- When hot, the cookies are very delicate. So, do not skip allowing them to cool before transferring them to a wire rack or container.
- For crispier cookies, you can bake them for an extra 3 minutes.
- If your nut butter is separated, make sure to fully mix it back together before using it to make these cookies.
- To store: Store the cranberry chocolate chip cookies for up to a week in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Natalie @ Tastes Lovely says
These cookies look delicious Olivia! I love that melty chocolate. Nothing better than freshly baked cookies warm out of the oven. And you know, I have never had cashew butter! Which is odd, because cashews are one of my favorite nuts, even more than peanuts. I must try it!
Tash says
I love the sound of that cashew butter. The cranberries are such a lovely touch, too.
Ceara @ Ceara's Kitchen says
These cookies look ah-mazing! Using cashew butter as a base sounds like a wonderful idea! And I love that you are also from TO! It’s my hometown 😀 Pinned!
Olivia Ribas says
It is so nice you are from Toronto too. So glad you found me 😉
Kathy says
Yum! I just made these, but with a few changes like using a seed butter, reducing the amount of sugar, and upping the amount of dried cranberries (there are WAYY too many dried cranberries at my house, haha). The cookies turned out perfect! Not too sweet, and the texture was right on!
Olivia Ribas says
So glad you tried this recipe, Kathy 😉
Despina says
Hey, these sound amazing! Do you think I can make a vegan version of these with some egg replacement? Have you experimented with this before?
Thankyou!! 🙂
Olivia Ribas says
Hi, Despina! I’ve never made a vegan version of this recipe. You can try to replace the egg for apple source. But, I’ve never tried it before to make sure it will work. I hope that helps 😉
levitra says
That’s a mold-breaker. Great thinking!