These double chocolate cranberries have a delicious, fudgy texture, and are so festive with white chocolate chips and bright red cranberries.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Place the vegan buttery spread and sugars in a mixing bowl and beat light and fluffy.
Add the applesauce and mix on medium speed until combined.
Stop the mixer and add the unsweetened cocoa powder and half of the gluten free flour blend. Mix on low speed until combined. Stop the mixer again, and add the rest of the gluten free flour, salt, and baking soda. Mix on medium speed.
Stop the mixer and add the fresh cranberries dairy free chocolate chips. Stir by hand.
Spoon the dough onto the cookie sheets, leaving about 1.5 inches between cookies since they will spread during baking. Press some white chocolate chips into the top of each cookie.
Bake for 12-14 minutes. Allow cookies to cool on the cookie sheet before moving.
If you aren't gluten free, you can use regular all-purpose flour. I don't recommend using grain free flour in this recipe.
Store leftover cookies in an airtight container. They should stay fresh for 3 days. If you want to keep them for longer, please store in the refrigerator since the cranberries are fresh.