White Chocolate Orange Cranberry Cookies

Learn how to make these super crispy orange flavour almond cookies with dried cranberries and dairy free white chocolate pieces. Irresistible gluten free and dairy free cookies that are a must try!

White chocolate and dried cranberries are the perfect pairing for cookies. I've seen this combination in muffins as well as cookies and they both are delicious.

I'm really excited to show you how to make your own from scratch at home.

After toying around with my homemade gluten free flour blend to make these cookies, the results were super crispy and delicious.

The taste of these cookies are amazing especially since gluten free cookies do have a reputation of being hard/dry.

This isn't the case with these ones, they are really foolproof in taste and texture - crispy on the outside and slightly chewy on the inside.

I don't know about you, but that is the perfect cookie texture for me. Not too soft, yet not too hard.

Reasons to make these cookies

• They are portable, you can carry them on the go, anywhere!
• These cookies are suitable for anyone who is dairy and gluten free.
• Perfect to anyone who likes orange flavoured cookies.
• These cookies are very easy to make.
• You can have so much fun making them with children.

Ingredients you will need

• Almond flour - Although it is NOT a true flour, made from finely milled almonds and not to be mistaken for almond meal.
• Gluten free flour - I'm using my homemade gluten free flour blend to make these cookies.
• Eggs(s) - Egg helps with the actual structure/formation of the cookies.
• Dairy free butter - I typically use Vitalite unsalted butter.
• Raw cane sugar - For added sweetness.
• Baking soda/cream of tartar - To help raise/brown the cookies.
• orange essence - Extract is used for that orange flavour.
• Pink salt - For flavour.
• Dried cranberries/dairy free white chocolate - My go to add-ins.

The steps

• Line a baking dish with parchment paper and set aside.
• In a large bowl, combine the gluten free flour, almond flour, cream of tartar, baking soda, pink salt and set aside.
• Mix the dry ingredients to thoroughly combine.
• Add the dairy free butter and raw cane sugar to a stand mixer.

• Cream the butter and sugar until fluffy, start on the low setting and gradually move to the high setting (this will take several minutes).
• Once fluffly, add the egg, vanilla, orange essence and mix on the low setting for 2-3 minutes.
• While the mixer is running, add the ingredients in increments, increase the mixer to high and mix for further 2 minutes until a pliable cookie dough is formed.

• Use a spoon to manually mix in the dried cranberries and dairy free white chocolate.
• Knead the dough into a pliable dough ball, it should be slightly sticky but manageable to form a ball, if not add more flour a tablespoon at a time, if needed.
• Cover the dough ball with saran wrap/cling film and chill in the refrigerator for atleast an hour (the longer you chill it for, the more managable the dough will be)

• Preheat the oven to 160C/325F/gas mark 3.
• Lay a piece of parchment paper on an even surface.
• Unwrap the dough and place it on top of the parchment paper.
• Place another piece of parchment paper on top of the dough so it is sandwiched in between.
• Use a rolling pin to roll the dough flat to about ½inch in thickness.

• Use a cookie cutter to cut out the cookies (make sure to press down firmly to cut through the dried fruit).
• Carefully place the cookies on the baking tray, you may need to use a pallet knife to lift them.
• Bake for 8-10 minutes or until slightly golden but soft in the inside (the cookies will continue to bake as they cool down).
• Remove the oven and allow to completely cool before consuming.

Notes and tips 

• Do not skip the step instructions about chilling the cookie dough. The longer you leave it to chill, the more manageable it will be.
• There should be enough cookies for up to 5 people, this depends on the size and the total amount of cookies that are made.
• I used my own homemade Gluten Free Flour Blend to make this recipe.
• I recommend using a stand mixer to make these cookies because creaming the sugar and butter is very labour intense.
• The cookie dough should be pliable, too sticky, but manageable, if it is too sticky you will need to add more flour, a tablespoon at a time.
• This batch of cookie dough makes about 15-16 cookies in total.
• Make sure you are using the gluten free flour(s) as written, but substitute anything as I haven't tested it and if you do, then you are responsible for the outcome (good/bad).
• Make sure you are using ALMOND FLOUR and NOT ALMOND MEAL.
• Any leftover cookies so be stored in an airtight container for up to 3 days.

More baked goods recipes to try

• Sweet Potato Donuts
• Vegan Pistachio Cookies
• Sweet Potato Carrot Muffins
• Gluten Free Coconut Lime Cake
• Chocolate Mint Cupcakes
• Caribbean Coconut Rum Cupcakes
• Apple Muffins

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