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Cranberry Walnut White Chocolate Chip Cookies

Soft, chewy cookies studded with dried cranberries and white chocolate chips — sweetened with tagatose and brown tagatose (or regular brown sugar).

Bake
8–10 min
Oven
350°F
Cranberry walnut white chocolate chip cookies made with tagatose
Made with tagatose. This recipe uses tagatose as the main sweetener — use brown tagatose (or regular brown sugar) for the brown-sugar component. Tagatose sweetens, caramelises and browns like sugar — but with a very low glycemic index (3).

Method

  1. Preheat the oven to 350°F (190°C) and grease two cookie sheets.

  2. Beat the brown sugar, tagatose and shortening with an electric mixer until creamy.

  3. Add the egg and vanilla and beat until incorporated.

  4. Combine the flour and baking soda in a separate bowl, then stir into the tagatose mixture until combined.

  5. Fold in the dried cranberries and white chocolate chips.

  6. Drop spoonfuls of dough 2 inches apart onto the prepared sheets.

  7. Bake for 8 to 10 minutes, switching racks halfway through; the cookies will still look slightly doughy.

  8. Cool briefly on the sheets, then transfer to wire racks to cool completely.

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