White Chocolate Cranberry Cookies

These perfectly baked, soft and chewy White Chocolate Cranberry Cookies call for festive baking. It’s made with simple ingredients, super easy to bake and delightful to watch them disappear.

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A stack of white chocolate cranberry cookies

I baked these cookies in my new toaster oven sponsored by Cosori. It comes with its accessories and 11 preset options. Easy controls with LED displays. It has nonstick interior which makes cleaning absolutely easy and hassle free. It has a large capacity to fit a medium – large pizza size. Its convection fan and 4 heating elements evenly cook your food by circulating hot air within the toaster oven. The built size is quite manageable that fits on the counter top easily and is light to carry.

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Ingredients for White Chocolate Cranberry Cookies

Cocoa Butter – it’s the main ingredient to make vegan white chocolate from scratch.
Powdered Sugar – I used to maintain the white color of the chocolate.
Vanilla extract – This gives a subtle flavor and aroma to the final outcome.
Macadamia nuts – This gives a nutty but authentic flavor to the white chocolate.
Old fashioned oats – I used it because of its wholegrain properties and also to make these cookies healthier.
Baking Powder – It makes baked goods fluffy and rises well.
Salt – this act like an agent to baking powder.
Banana – I used it as an egg replacer.
Dried Cranberries – To give it a festive touch as well as it’s a healthy fruit with antioxidants.

How to make White Chocolate Cranberry Cookies

Firstly, I melted cocoa butter in a saucepan. After that, I tossed in powdered sugar along with vanilla extract.

Secondly, I blended the melted butter with macadamia nuts and kept it aside.

White chocolate to be blended in the blender

Next, in a large mixing bowl I combined oats, baking powder and salt. Mixed them well with a spatula/spoon.

Thereafter, I folded in white chocolate, mashed banana and dried cranberries into the oats mixture and mixed the batter well with a spatula.

Afterwards, with the help of a cookie scoop I placed 8 cookies on the prepared cookie sheet. Further, gently with the help of fingers I shaped them round.

Lastly, I placed the cookie sheet in the pre-heated oven and consequently, I baked them for 20 minutes.
Now, turn off the oven and take the cookies out. Place the cookie sheet on a flat surface and let them cool for 4-5 minutes.

Baked White Chocolate Cranberry Cookies on the cookie sheet

Expert tips:

After mixing up the batter let the batter sit for only 1 minute. This will blend the ingredients well and the cookies will rise even better.
While making white chocolate, melt the butter on a high flame. Immediately, turn it off and then mix in sugar and vanilla extract. This way the sugar does not crystallize.
Do not mash the bananas way ahead of time. Therefore, I would recommend to mash it in a separate bowl as soon as you are ready to mix it in the batter. This way it’s easier to maintain the white color of the cookies.

Frequently asked question:

How long do they last?
These cookies taste best when consumed on the same day especially out of the oven. However, you may, store them in an air tight container at room temperature for 2-3 days or in refrigerator for up to 5 days.
What is the best way to reheat them?
If you have an Air fryer then certainly air fry them. The cookies would be crispier and nicer to hold. Or else bake it in the oven/toaster oven.
Can these cookies be baked in an Air fryer instead of an oven?
Absolutely yes. I have mentioned the details in the recipe card under notes.

This might interest you:
White Chocolate Granola

If you get a chance to make this recipe then please leave your feedback in the comments below and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there.