Dark chocolate cookies with white chocolate chunks and bursts of fresh cranberries make this sweet and tart cookie explode with flavor in your mouth. And it is an excellent way to use those leftover cranberries.
These Cranberry White Chocolate Cookies are very similar to the double chocolate gingers, but they swap out the ginger and dark chocolate morsels for cranberries and white chocolate chunks.
Ingredients
This recipe uses real, whole-food ingredients. It’s helpful to have protein-rich almond flour and high-quality fats like coconut oil. Not only does this add natural flavors and reduce the need for added sugars, but the fat, protein, and fiber in the cookie reduce the impact on your blood glucose.
Basically, these cookies are pretty good for you compared to other cookies and way better than most store-bought granola bars or health food bars.
As always, I prioritize organic ingredients whenever possible.
Key Steps and Potential Swaps
Potential Ingredient Swaps
White Chocolate
I make the white chocolate from scratch beforehand. I think it’s the best way to get high-quality white chocolate that’s not drenched in additives, milk, and extra sugar.
My recipe is what’s used in these Dark and White Chocolate Moons.
But, you can easily buy your own! Two pretty good brands are Pascha Chips and Bar and Theos (though they don’t consistently offer white chocolate). You can also search for Paleo White Chocolate if you want to purchase a different option.
Hazelnut Flour
If you don’t want to purchase both hazelnut and almond flour, you can use one or the other for both quantities.
The flavor is richer and the texture works a bit better with the split, but it’s not the end of the world and the cookies will still be great with just one or the other!
Key Steps
Whipping the ginger into the butter
I recommend whipping the ginger into the butter. This infuses the butter with the ginger flavor and whips the butter to be a little fluffier. It adds a few additional seconds to do this separately, but this is an optional step.
When you whip the ginger into the butter, it looks like this:
Spoon them onto he baking sheet the way you want them to look
These cookies won’t fall much during cooking. I like to leave them in tight balls so they are puffy and taller when they are done.
If you want a flatter-looking cookie, give the tops a little pat with the spoon to make the right shape before baking,
Juicy Cranberry White Chocolate Cookies
Description
Sweet and juicy cranberries burst into your mouth to complement the white chocolate chunks and dark chocolate cookie dough in this delicious holiday cookie.
Ingredients
Instructions
-
Preheat oven to 300 degrees
-
Beat coconut oil in a mixing bowl. Then beat in fresh ginger.
-
Mix in maple syrup
-
Slowly beat flour and spices into the mixing bowl until evenly combined, being careful not to overmix.
-
Melt the dark chocolate and mix into the batter. Fold cranberries and white chocolate chips into the batter until evenly distributed.
-
Spoon little balls about 2 tbsp large onto a cookie sheet. Bake for 13 minutes, remove and let cool on the cookie sheet.
Note
You can replace the freshly grated ginger with ginger pulp leftover from juicing. If using ginger juice pulp, use 3tbsp to compensate for the drier pulp.Â
The recipe for paleo white chocolate is here. If you'd like to make your own white chocolate then follow the recipe here and place the chocolate on parchment paper in the bottom of a bread pan. This will form a bar and once cooled you can slice into chunks.Â
