These no bake white chocolate cranberry cookies are a low carb twist on classic no bake cookies! Made with just 6 ingredients, they take less than 5 minutes to put together and PERFECT for a healthy cookie lover out there! 3 grams net carbs per cookie.
No Bake Cranberry Cookies
The holiday season is my excuse to make every cookie recipe under the sun. While I do make the classics like snickerdoodles and sugar cookies, I sometimes skip the oven completely and make their no bake counterparts.
No bake cookies are one of the easiest and most delicious desserts that require very little preparation time and few ingredients. As it is the holiday season, I am set on using holiday combinations, and the white chocolate and cranberry one is one of my favorites.
Now, these aren’t your traditional no bake cookies. There is no flour, no butter, and no grains needed, but you’d never tell. The texture is soft, chewy, and thick. They taste like vanilla cookies flavored with sweet white chocolate pieces that balance out the tartness of the cranberries.
Naturally low carb and easily made sugar free, these are the kind of no bake cookies PERFECT for your keto and low carb friends!
How do you make white chocolate no bake cookies?
- Cashew butter– Smooth and drippy cashew butter, with no added sugar. Try to use a cashew butter with a thin texture, otherwise, it will be harder to mix into the other ingredients.
- Maple syrup– Either traditional maple syrup or a keto maple syrup. I used the latter to keep it keto friendly, but the traditional version works if you aren’t following a sugar free diet.
- Coconut flour– A low carb and high fiber flour, this holds the cookies together, and also gives it a cakey texture.
- Vanilla extract– Gives a touch of vanilla flavor to the cookies.
- White chocolate chips– What is a cranberry recipe without any white chocolate in it? Either keto white chocolate chips or standard white chocolate chips.
- Dried Cranberries– Be sure to use 100% unsweetened dried cranberries.
In a large mixing bowl, whisk together your cashew butter, maple syrup, and coconut flour, until combined. Using a rubber spatula, gently fold through your white chocolate chips and dried cranberries.
Using your hands, form small balls of dough and place on a large baking sheet lined with parchment paper. Press down on each ball and using a fork, cross two sides. Refrigerate the cookies for at least 30 minutes, to firm up.
Can I replace the cashew butter?
If you’d like to use something else instead of cashew butter, you can use either almond butter, peanut butter, or sunflower seed butter. Again, ensure your nut/seed butter is drippy in texture and is sugar free.
Storing and freezing tips
- To store: Cookies soften at room temperature, so should be stored in the refrigerator. Keep them covered (in a sealed container) and they will keep fresh for up to 2 weeks.
- To freeze: Store cookies in a ziplock bag and store in the freezer for up to 6 months.
More no bake cookie recipes to try
- Peanut Butter Cookies
- Coconut Cookies
- Chocolate Peanut Butter No Bake Cookies
- White Chocolate raspberry cookies
White Chocolate Cranberry Cookies
- Line a large plate with baking paper and set aside.
- In a large mixing bowl, combine all your ingredients, except for the cranberries and white chocolate chips. Mix until combined. Using a rubber spatula, fold through the white chocolate chips and cranberries.
- Using your hands, form 12 balls and press firmly onto the lined plate and press to a cookie shape. Use a fork to cross each cookie. Freeze for 10 minutes or refrigerate for 30 minutes until firm.
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