Recently I posted my recipe for White Chocolate, Cranberry, and Orange Holiday Cookies. In that post, I promised a gluten-free, vegan-friendly version for the “same” cookie. Well, here it is! The recipe is obviously not the exact same, but the results look and taste it. Regardless of food allergies and intolerances, we all deserve the same indulgences particularly during the holidays. 😋
The Inspiration for this Cookie Recipe
My Family’s Own Food Intolerances
Months ago, I decided to create some holiday cookies for the gluten-free, vegan community. My husband and I have dealt with food intolerances off and on for several years now. Strangely enough, after several years of eating gluten free, I am now able to eat gluten with zero issues. I understand that may change in time, but for now, all is good. I have also had periods in the past where I thought I couldn’t eat dairy, thus making baking and eating somewhat difficult. My husband is currently dealing with egg issues… ugh!! He’s my test-baking consumer, so it’s difficult to want to create dishes that contain eggs knowing he can’t eat them. So, I understand that “want” to eat what so many can eat especially during the holidays. Those frustrations and wants led me to this and other recipes.
Why Both Cookie Versions? Regular & Gluten-Free?
I originally created a gluten-free, vegan white chocolate cranberry orange cookie prior to the regular version. After multiple variations, I wasn’t happy with my results. So, I switched to creating the regular version as a means to determine accurate ratios and flavors that I really like. Once I ironed out the regular version, I went back to the drawing board for the gluten-free, vegan version. After several more trials, I finally got it right (we think 😉). While I set out to focus specifically on one cookie, I ended up with two cookies. In addition, I was only going to create one blog and video for both cookies thinking the ingredients were simply subs. However, the recipes ended up with different enough ingredients and quantities, I decided that two separate blogs and videos would be better. So, here is the gluten-free, vegan version of the white chocolate cranberry orange holiday cookies featured in the previous post.
Ingredients for Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
While these gluten-free, vegan cookies look and taste like the regular ones, they do not contain the same ingredients. However, the ingredients are commonly found in many pantries. To make these cookies, you’ll need a gluten-free all-purpose flour, baking soda, salt, plant-based butter if vegan, coconut oil or shortening, granulated sugar, brown sugar, aquafaba (which is the bean liquid from a can of garbanzo beans/chickpeas), orange extract, orange zest, dried cranberries, and white chocolate chips (a dairy-free / vegan version like Enjoy Life, Lieber, or Pascha if vegan)
A Little About Aquafaba
Aquafaba is the bean liquid found in a can of garbanzo beans (aka chickpeas). It is the go-to egg substitute for vegan foods that require whipped eggs. What is interesting is that other cans of beans like lentils and kidney beans can also produce a whipped consistency like egg whites; however, garbanzo beans are the recommended bean liquid. Garbanzo bean liquid has a much less “beany” flavor and the amount of liquid in a can is pretty standard. Some cans of beans are just too dark to resemble eggs, have too much of an aftertaste, and they don’t have as much liquid needed for a recipe. So, if in a pinch, you can likely use the liquid from another can of beans, but the consistency or flavor might be off-putting.
Preheat Oven & Prepare Baking Sheets
Begin by preheating the oven to 375°F (190°C). Line 2 large baking sheets with parchment paper or silicone mats for easy cleanup.
Combine Dry Ingredients
To a medium bowl, add 322 grams (2⅓ cups) of a gluten-free all-purpose flour, 4 grams (1 teaspoon) of baking soda, and 3 grams (½ teaspoon) if salt. Stir the mixture well and set aside.
Blend Together Wet Ingredients & Sugars
Combine Fats & Sugars
In a stand mixer bowl or large mixing bowl, add 76 grams (⅓ cup) of softened butter (plant-based if vegan). Then, add 73 grams (⅓ cup) of coconut oil or shortening. Whip the fats using the balloon whisk attachment on medium speed until smooth. Use an electric hand mixer if you do not have a stand mixer. Add 100 grams (½ cup) of granulated sugar, and 96 grams (½ cup packed) brown sugar. Whip again until combined and smooth.
Pour in Aquafaba (Vegan Eggs) & Orange Extract
Add 135 milliliters (½ cup + 1 tablespoon) of aquafaba (or 3 eggs, if not vegan) and 1 teaspoon of orange extract. This may seem like a lot of liquid, but gluten-free flours are more absorbent than regular flour and generally need more liquid. Whip the mixture for a minute until well blended.
TIP: While it is common to whip aquafaba with cream of tartar before adding it to a recipe to provide structure, this recipe doesn’t need it. The combination of solidified fats like coconut oil and butter along with baking soda provides the necessary structure. In fact, since the aquafaba is whipped with the fats, it fluffs like eggs during this mixing process. No extra whipping required! 😉
Add Orange Zest
If using a stand mixer, switch the mixing attachment from the whisk to the paddle. Add 1 tablespoon of orange zest (from 1 orange) and mix for a few seconds just until combined.
Add Dry Ingredients to Wet Ingredients
Slowly add the flour mixture to the butter and coconut mixture in 2-3 stages while blending allowing time for the flour mixture to be absorbed. Once all the flour has been added, blend for at least 1 minute until mixed. The mixture will be moist.
TIP: Unlike with regular flour, gluten-free flour needs more time blending to absorb the liquid and allow time for the gums in the flour to build structure like what gluten does in regular flour.
Stir in Dried Cranberries & White Chocolate
Remove the paddle attachment from the bowl and the bowl from the stand mixer. Add 160 grams (1 cup) of dried cranberries and 120 grams (¾ cup) of white chocolate chips. Use a spoon or spatula to stir in the cranberries and white chocolate chips. The mixture will be wetter than a typical cookie dough.
TIP: If dairy free or vegan, use vegan white chocolate chips like Enjoy Life, Lieber, or Pascha brands for example. They can be found on Amazon if not readily available in your grocery store.
Scoop Dough onto Baking Sheets
For small cookies, spoon about 1 tablespoon of dough (walnut size) onto the prepared baking sheet(s). Place each dough ball about 2 inches apart since cookies will spread. For larger cookies, double the dough size into dough balls and place them on the baking sheet.
Bake!
Once one baking sheet of cookies is filled, place it in the oven and bake for 12 minutes (for small cookies) or 13-14 minutes (for larger cookies) or until the edges are set and the bottoms are lightly brown. While one sheet of cookies bakes, fill the other baking sheet with cookie dough.
TIP: I prefer to bake one baking sheet of cookies at a time to ensure even browning for each cookie.
Cool & Decorate
Once a pan of cookies is out of the oven, allow the cookies to cool on the baking sheet for 2 minutes. Then, remove them to a cooling rack to continue cooling. While one batch cools, bake the next batch. For extra holiday flair, you can melt some white chocolate (according to package directions) and drizzle white chocolate across the cookies or place the melted chocolate in a piping bag and pipe stripes across each cookie. There is nothing wrong with leaving them plain; they are pretty enough. 😉
Close Up of Gluten-Free White Chocolate Cranberry Orange Holiday Cookies
The cookies are light in color to allow for the mix-ins to shine. They are set and lightly brown on the bottoms. You can spot the cranberries, white chocolate, and even a little bit of orange zest peppered throughout each cookie. While warm, they are lightly crispy on the outside yet chewy in the center. They look very much like my regular White Chocolate Cranberry Orange version, but they are free from gluten, eggs, and dairy. They smell of sugar and orange; holiday all around.
Storage Suggestions
Store these cookies at room temperature for a few days. They will dry out as they sit. However, if you’ve never tried it, you can add a piece of regular white bread to a cookie jar with the cookies, and the moisture in the bread will keep the cookies from drying out. Or you can store them in a freezer bag in the freezer until you’re ready to consume them or give them as gifts.
Small or Large Cookies? Does it Matter?
Like with the regular version of this cookie, this recipe also works for making both small and large cookies. My thoughts on holiday cookies are to go with the small. With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent (small bite) treat without feeling the need to eat a big cookie and be stuffed, since there are so many to try! Also, creating small cookies gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.
Final Thoughts for Gluten-Free Vegan-Friendly White Chocolate Cranberry Orange Holiday Cookies
Both versions, these and my regular version, fill the house with holiday scents with cookie baking and citrus aromas. While I was testing both recipes, my husband decided that he actually preferred the texture of the gluten-free, vegan version. What a surprise! Now, he just likes them both. If you’re not gluten free or vegan, please check out my recipe for these same cookies using standard cookie ingredients. If you have family with food allergies or intolerances during the holiday season but want to feed everyone the same, depending on the food issue, you might consider both versions of these cookies so no one will feel left out.
Baker’s Perspective
Creating this cookie was not as easy as I thought it would be however, the final recipe is a good one. As for the current recipe, the differences between this version and a regular flour, butter, and egg version, is that the gluten-free flour needs more time (an extra minute only!) mixing to allow for the gum (the gluten replacement) in the flour to activate. More liquid is needed as gluten-free flours are more absorbent. The aquafaba egg replacement, when whipped a little longer with the fats and sugars, produces a consistency like eggs without additional (unwanted) flavors. While this recipe takes a few minutes longer and a little more liquid than the regular version, it is not a difficult cookie to make.
Taster’s Perspective
Surprisingly, we really like these cookies. Even for a gluten, dairy, egg-eating individual, as long as they like white chocolate, cranberry, and orange, they should enjoy this cookie. You could have a taste test with both and see if a difference is detected or if one can determine which version is which. Side-by-side, both versions are visually the same. There might be a slight, almost undetectable difference in texture. I think the aquafaba produces a softer cookie. Aside from that, these cookies are sweet, fruity, soft, and encompass flavors of the holidays that look and taste like a standard cookie.
Check out my YouTube video on making these gluten-free, vegan holiday cookies. “GF & Vegan White Chocolate Cranberry Orange Holiday Cookies: Why Deny Holiday Indulgence?”
Gluten-Free & Vegan White Chocolate Cranberry Orange Holiday Cookies
Ingredients
- 322 g (2⅓ cups) gluten-free all-purpose flour
- 4 g (1 tsp) baking soda
- 3 g (½ tsp) salt
- 76 g (⅓ cup) plant-based butter room temperature
- 73 g (⅓ cup) coconut oil or shortening
- 100 g (½ cup) granulated sugar
- 96 g (½ cup packed) brown sugar
- 135 ml (½ cup + 1 tbsp) aquafaba (garbanzo bean juice reserved from a can of beans) or 3 large eggs if not vegan
- 1 tsp orange extract
- 1 tbsp orange zest from 1 orange
- 160 g (1 cup) dried cranberries
- 120 g (¾ cup) white chocolate chips some dairy-free & vegan brands are Enjoy Life, Lieber, or Pascha
Instructions
- Preheat oven to 375°F(190°C). Line 2 large baking sheets with parchment paper.
- To a medium bowl, add flour, baking soda, and salt. Stir until mixed and set aside.
- To a stand mixer bowl or large bowl, add butter and coconut oil. Use the balloon whisk attachment of the mixer and whip until smooth on medium speed or use an electric hand mixer. Add both sugars and whip again until combined and smooth.
- Add aquafaba and orange extract. Whip for 1 minute until well blended and fluffy.TIP: While it is common to whip aquafaba before adding it to a recipe to provide structure, this recipe doesn’t need it. Whipping the aquafaba with the fat and sugars provides enough structure along with the combination of coconut oil, butter, and baking soda.
- Change attachment from the balloon whisk to the paddle. Add the orange zest and mix only a few seconds until combined.
- Add the flour mixture in 2-3 stages to the wet mixture while blending for 1 minute once all flour mixture is added. Fold in cranberries and chocolate chips.TIP: Unlike with regular flour, gluten-free flour needs more time blending to absorb the liquid and allow time for the gums in the flour to build structure like what gluten does in regular flour.
- For small cookies, spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet about 2 inches apart since cookies will spread. For large cookies, double the dough amount per cookie and place on baking sheet.
- Bake small cookies for 12 minutes or 13-14 minutes for large cookies or until the edges are set and the bottoms are lightly brown. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.TIP: I prefer to bake one baking sheet of cookies at a time to ensure even browning for each cookie. Thus, while one pan of cookies bakes, scoop dough on the other.
Video
Notes
You might be interested in some of these other gluten-free recipes.
Scottish Shortbread Cookies (GF & V)
No-Bake Chocolate Oatmeal Cookies (GF & V)
Cinnamon Raisin Oatmeal Cookies (GF & V)
Italian Ladyfinger Cookies (GF & V)
Colombian Pandebono Gluten-Free Cheese Rolls
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