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White Choc, Cranberry & Cream Cheese Cookies (1)

Cranberry & White Choc Soft Cookies

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I created these cookies as a gluten free treat. Adding cream cheese, as in this recipe makes for a wonderful soft, almost cake like cookie that just melts in the mouth. Add in tangy cranberries and the sweetness of white chocolate and you have a winner!

Feel free to change the cranberries to other chopped dried fruit and the type of chocolate (think of dried apricot and dark chocolate) or omit both and sprinkle over some crushed sea salt. Yum!

These are a version I made without dried fruit or chocolate.

Cranberry & White Choc Soft Cookies

Joanne Iceton
A delicious gluten free soft cookie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert, Snack
Servings 15 cookies

Equipment

  • Baking tray
  • Scales
  • Bowl
  • teaspoon
  • Spoon
  • Oven

Ingredients
  

  • 225 g cream cheese
  • 250 g smooth peanut butter preferably sugar free
  • 150 g brown sugar
  • 1 tsp vanilla extract optional
  • 1 egg
  • 1 tsp bicarbonate of soda
  • 50 g dried cranberries
  • 75 g white chocolate chopped into cm sized chunks

Instructions
 

  • Oven, 180c
  • Mix the  cream cheese, peanut butter, sugar and vanilla, then beat in the egg and bicarb to make a soft dough. Stir in the cranberries and white chocolate. 
  • Using a teaspoon or small scoop, spoon walnut sized mounds of dough on a greased/lined baking tray. You may need 2 trays as the cookies do spread a little, so make sure you leave enough space.
  • Bake for 15 - 20 mins until the edges start to turn golden. If you prefer a flatter cookie, you can either press down gently with a wet spatula before baking, or halfway through cooking, take the tray from the oven using gloves/towel and bang on a hard surface. This flattens out the cookies.
  • Allow to cool at least 10 mins on the baking tray before transferring to a cooling rack to cool fully.
    Enjoy

Notes

These cookies are very soft and almost cake like, but so delicious.
Store in an airtight container for up to 4 days. If they do last that long, or you wish to keep them longer, store in the fridge.
You can also freeze these for up to 6 months, just pop in a reusable bag or container and take out what you need to defrost. It will be easier to separate them if you pop some greaseproof paper between each cookie. If you want that freshly baked smell and gooey chocolate, pop them on a greased/lined tray and bake in a pre-heated oven (180c) for 5 mins.

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Nutritional Benefits:

Peanut butter is a valuable protein source and also contains heart healthy monounsaturated fats.

Dairy foods in the form of soft cheese contain fat soluble vitamin A and vitamin D, as well as calcium; all important for good bone and tooth health, offer vitamin B12 and are a source of protein. They DO contain saturated fats but these have been found to have little effect on the cardiovascular system (not like previously thought). In fact, there is growing evidence that the saturated fats in dairy foods may reduce the risk of  type 2 diabetes.

Cranberries contain quinic acid which helps to prevent and alleviate urinary tract infections. Their tannin content provides antibacterial properties as well as helping to protect against stomach ulcers and heart disease. Like all dried fruits, they are a concentrated source of soluble fibre, essential for a healthy digestive system. However, most dried cranberries are sweetened with some form of sugar (even concentrated fruit juice is a form of sugar) and this does negate some of the benefits.

 

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