Cranberry & White Chocolate Cookies

I write this as I travel north, watching field after green field rush by, and trying to protect my tea from the lurches and throes of the train as it zooms unevenly onward. It is a journey I have made many times before, to stay with my aunt and uncle in Perthshire, and one that I always enjoy in spite of the six-hour train journey from London. I love watching farm animals or towns or woodland emerge momentarily by the side of the tracks and then disappear into the distance just as rapidly. Once north of the border, the tracks even run along the sea front for a while. I love to escape the metropolis and get a change of scene in greener pastures now and then, and, if only in my own imagination, the railway has a certain exciting, even romantic, quality to it.


I thought I would take the opportunity to share the recipe for some cookies I made yesterday. I’m not a massive fan of white chocolate – I like it dark as it comes most of the time – but the exception to that is in baked goods. It lends a nice sweetness to cookies and muffins and cakes that dark chocolate does not, and this pairs nicely with the tartness of dried cranberries. These cookies are very quick and simple, and contain only wholesome ingredients. I hope you like them!



Makes 10 small cookies


  • 150g / 1.25 cups ground almonds
  • 3 tbsps coconut oil/nut butter/butter
  • 3 tbsps maple syrup/agave nectar
  • 25g finely chopped white chocolate/white chocolate chips
  • 25g dried cranberries
  • ½ tsp baking powder
  • 1 tbsp vanilla extract


  1. Preheat the oven to 170 degrees C, and line a baking tray with greaseproof paper.
  2. In a bowl mix together the ground almonds, oil or butter, maple syrup, vanilla and baking powder to form a dough.
  3. Stir in the cranberries and white chocolate
  4. Roll into around 10 small balls, lay them spaced out on a baking tray, and flatten slightly with the back of a spoon.
  5. Bake for 13-15 minutes depending on how crispy/soft you like them. Remember they will harden more as they cool so are likely to be soft when they first come out of the oven.


  1. frugalfeeding 24th March 2015 / 9:18 pm

    Delicious and great looking – a classic combination. Love the contrast of tart cranberries with smooth white chocolate.

  2. fislittleblog 25th March 2015 / 7:31 pm

    These look delicious! I might back these for work on one of our charity fund raises x

    • Kate 25th March 2015 / 8:30 pm

      Sounds like a great idea! I hope you love them! X

  3. Bernice 4th April 2015 / 5:37 pm

    What a wonderful journey and the cookies look yummy!!

Leave a Reply