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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the coconut oil with the sugar until creamy. Add the milk.
Add the flour, vanilla, baking soda, and salt and stir to combine.
Fold in the cranberries and white chocolate. Roll into balls and chill for 30 minutes.
Preheat the oven to 180°C.
Flatten the cookies slightly on a tray and bake until golden, about 10-13 minutes.
Cool completely.
Whisk together each glaze. Dip the cookies and let set for 15 minutes.
Decorate with cranberries, pomegranate, or rosemary sprigs.
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Double the recipe for 16-20 cookies.
Light or dark brown sugar or coconut sugar all work; vegan butter can replace coconut oil.
Add more milk to the dough if needed; vanilla is optional.
Water can replace milk in the matcha glaze.
Can I use regular milk instead of dairy-free milk?
Yes, regular milk can be used as a substitute for dairy-free milk.
What can I use instead of coconut oil?
Vegan butter can replace coconut oil in this recipe.
How can I make the cookies more chewy?
Adding a bit more milk to the dough can make the cookies chewier.
Is it necessary to chill the dough?
Chilling the dough helps the cookies maintain their shape during baking.
Can I skip the glaze?
Yes, the glaze is optional but adds a unique flavor and appearance to the cookies.
