One Bowl Double Chocolate Christmas Cookies (Gluten Free, Vegan)

Prep: 45 minutesCook: 15 minutesTotal: 60 minutes
Yield: 6 - 8Category: Baking
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These delicious cookies are really indulgent and are packed full of flavours that remind me of Christmas. I realise the name of this recipe is a little vague, however, it contains too many delicious flavours to list in the title!

These cookies are packed full of white chocolate chips, dried cranberries, ginger and orange zest meaning that each bite is just bursting full of festive flavours. They really do just capture the very essence of Christmas for me!

I created these indulgent tasting double chocolate cookies off the back of the success of my Double Chocolate & Raspberry version so you may notice that the recipes are actually very similar.

I like my cookies packed full of flavour, however, if you prefer your fillings to be more sparse you could just reduce the amount of cranberries, ginger and chocolate chips used to 20 – 25g of each instead. If there is a little bit too much going on in this recipe for you feel free to omit either the orange or ginger to reduce the amount of flavours.

For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.

Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The cookies should keep well for up to four days in an airtight container.


  • 150g 3/4 cup + 3 tbsp plain gluten free flour
  • 65g 1/4 cup + 1 tbsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tbsp light brown sugar
  • 50g 1/4 cup caster sugar
  • 35g 3 tbsp dairy free white chocolate chips
  • 35g 3 tbsp dried cranberries
  • 35g 3 tbsp stem ginger
  • 15g 2 tbsp cocoa powder
  • zest 1/2 large orange
  • 3 tbsp cold water
  • 1 tbsp flax seed
  • 1/4 tsp bicarbonate of soda
  • pinch sea salt


  1. Combine the flax seed and water in a cup and set aside for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the flour and the cocoa powder before adding the bicarbonate of soda and the salt
  6. Stir well until the mixture begins to come together and a sticky dough forms. You may need to use your hands to really bring the mixture together as it will be quite dry
  7. Roughly chop the stem ginger and add to the bowl along with the cranberries, white chocolate chips and orange zest, holding half a handful back to scatter across the top once baked. Stir well so the pieces are evenly distributed throughout the dough
  8. Place the dough in the fridge to chill for a minimum of thirty minutes
  9. Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the balls using your fingertips
  10. Repeat this until all of the dough has been used, making sure you leave a few inches between each ball of cookie dough to allow room for them to spread in the oven
  11. Bake the cookies in a preheated oven for 15 minutes at 170 degrees Celsius
  12. Scatter the remaining toppings across the top of the cookies while they are still hot from the oven


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