Gluten and Dairy Free Soft Bake Cranberry & White Chocolate Cookies

serves / makes 12 cookies
10 prep time
10 mins cooking time


My friends and I are having a Christmas craft day today – the Christmas music is on, the tree is decorated and there is a lot of gluten and dairy free baking going on.

I wanted to make a soft bake cookie recipe for Christmas that was gluten and dairy free. I was in Tesco and noticed they had little bags of free from white chocolate buttons for 45p – I bought a few bags and stashed them in the store cupboard until I came up with a recipe that required white chocolate. This cookie recipe seemed the perfect use for them as the white chocolate perfectly compliments the sharpness of the cranberries.




  • 170g dairy free spread
  • 140g brown sugar
  • 40g caster sugar
  • 1 egg
  • 2 teaspoons ground cinnamon, optional
  • 240g gluten free plain flour
  • 1 teaspoon baking powder
  • 80g dairy free white chocolate chips
  • 80g dried cranberries


  1. Beat together the dairy free spread, brown sugar and caster sugar until creamy
  2. Add in the egg and cinnamon, if using
  3. Stir in the flour, baking powder, chocolate chips and cranberries
  4. Chill in the fridge for a couple of hours or in the freezer for 20 minutes
  5. Preheat the oven to 180 oC
  6. Divide into 12 balls of cookie dough
  7. Place on a baking sheet and flatten into a thick disc
  8. Bake in the oven for 10 minutes
  9. Allow to cool for 10 minutes before transferring to a wire rack to cool completely

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