White Chocolate & Cranberry Cookies

December 10, 2022 0 Comments

As soon as I found VEGAN WHITE BAKING CHOCOLATE at Kaylee’s Market in Johannesburg, I knew I had to make a classic festive cookie. A white chocolate chip cookie with dried cranberries. Sweet, juicy, buttery and oh so delicious! You need to give these a try!


  • 2 cups flour
  • 1 tsp baking soda
  • Pinch of salt
  • 200g vegan butter, softened
  • 1 1/2 cups light brown sugar
  • 1 tbsp vanilla essence
  • 250g vegan white chocolate chips
  • 200g dried cranberries
  • Optional – splash plant-based milk


In a large mixing bowl, mix together the flour, baking soda, and salt. Set aside. In a large mixing bowl using an electric mixer, mix the butter and sugar together for 1-2 minutes or until well combined. Then mix in the vanilla essence. Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Use the plant-based milk to help the dough come together and leave the sides of the bowl. Then mix in the white chocolate chips and dried cranberries until thoroughly combined. Using a tablespoon, scoop the cookie dough and drop onto prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. Press down with a fork. Place in the fridge for 30 minutes to chill before baking. Bake in at 180°C for 16 minutes. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely. Remember – cookies harden as they cool so do not overbake.