Chocolate & Cranberry Cookies

Delicious wholesome cookies, combining juicy cranberries, crunchy pecans and creamy white chocolate – perfect with a hot cuppa and a film! Fantastic whilst still warm but if you can resist, they’ll stay fresh for 5 days in an airtight container.

This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 12
Suitable for home freezing


  • 100g butter
  • 100g light muscovado sugar
  • 2 medium eggs, lightly beaten
  • 2tsp vanilla extract
  • 200g Juvela Gluten-Free Fibre Mix
  • 25g cocoa
  • 75g dried cranberries
  • 75g chopped pecans
  • 125g white chocolate, roughly chopped
  • Method

    1. In a large bowl, beat together the butter and sugar until soft and fluffy. Gradually add the eggs and vanilla extract; add the Fibre Mix, cocoa, cranberries, pecans and chocolate, and combine all ingredients together well.
    2. Spoon the mixture well apart onto non-stick baking trays and roughly shape and flatten into rounds with the back of a spoon (approx 3” diameter and ½” thickness).
    3. Bake in a preheated oven for approx 15minutes. Remove from the oven and allow to cool on a wire rack.