These homemade white chocolate cranberry cookies need just 6 ingredients to make and require zero baking. Thick, chewy, and perfectly sweet.
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.
Table of Contents
- Secretly healthy. No white flour, no refined sugar, and no butter or oil is needed.
- Ready in 5 minutes. These are the kind of cookies you can make on a whim without turning on the oven.
- Easy to customize. Keep them as they are, or add your favorite cookie mix-ins.
- Perfect texture and flavor. 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.
Ingredients (and substitutions)
These cookies call for a handful of pantry staples to make. Because they don’t call for any raw flour, you can pretty much eat them as soon as they are shaped. Here is what you’ll need:
- Cashew butter– Smooth and drippy cashew butter, with no added sugar. Try to use cashew butter with a thin texture. Otherwise, it will be harder to mix into the other ingredients. You can replace this with almond butter, peanut butter, or even tahini.
- Maple syrup– Sweetens the cookies and helps hold them together. You can use honey or agave nectar.
- Coconut flour– A safe-to-eat-raw flour that is naturally gluten-free and lower in carbs. If you are worried about a coconut flavor, don’t be. You won’t be able to tell.
- 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?
- Dried Cranberries– Be sure to use 100% unsweetened dried cranberries.
Find the printable recipe with measurements below.
How to make white chocolate cranberry cookies
Step 1- Make the dough. 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.
Step 2- Shape the cookies. 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.
Step 3- Chill. Refrigerate the cookies for at least 30 minutes, to firm up.
Recipe tips and variations
- I recommend chilling the dough for at least 30 minutes before enjoying them because they firm up nicely.
- If your cashew butter is a little firm, combine it with the maple syrup and microwave it together until smooth.
- If your cookie dough is a little too thick, add a few spoonfuls of water to thin it out.
- Feel free to add other mix-ins like standard chocolate chips, nuts, seeds, or even candy.
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.
Frequently asked questions
While you can bake these cookies, they won’t have the best texture. Because they don’t have eggs or oil/butter in the dough, they will crumble.
Other safe-to-eat flours include oat flour and almond flour. These CAN be used, but you will need to double the amount for them.
More simple cookie recipes to try
- Peanut Butter Cookies– 3 ingredients and low in carbs.
- Coconut Cookies– These remind me of a mounds or bounty bar.
- Chocolate Peanut Butter No Bake Cookies– 4 ingredients and seriously delicious.
- White Chocolate raspberry cookies– My family’s favorite cookie.
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.
Recipe originally published November 2015 but updated to include new information for your benefit.
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