Prep: 15 minutes


1 + 2/3 cup all purpose gluten-free flour
1/2 cup vegan butter
1 + 1/2 cup light brown sugar
1 tsp baking powder
1 tbsp arrowroot powder + 1 tbsp water
1 tsp pure vanilla extract
1/2 cup Graceland Fruit dried cherries
1/3 cup macadamia nuts
1/2 cup vegan white chocolate
pinch salt
2 tbsp water


1. Preheat the oven to 350 degrees
2. Using your KitchenAid/electric mixer, cream the brown sugar and butter until creamy and soft
3. Mix the arrowroot and water in a cup, then pour into the bowl with the butter and sugar
4. Add the pure vanilla extract, pinch of salt, and 2 tbsp of water
5. Sift the baking powder and flour into the bowl, and fold
6. Cut your white chocolate and macadamia nuts into small chunks and stir 
7. Add the dried cranberries and fold in
8. Line two large baking trays with parchment paper
9. Roll your dough into golf-ball sized balls, you should make 16 in total, then place them onto the baking sheet making sure to leave enough room for each to spread. Gently flaten them with the palm of your hand
10. Place in the oven for 12-15 minutes. They may not look completely done, but don't be tempted to leave them in longer. They will harden as they cool

Recipe adapted from Cupful of Kale by Healthy Little Vittles.

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