ZEGO RECIPES: Chocolate Cranberry Cookies



We are cookie lovers. But we are always trying to find ways to clean up a recipe and make into something that is allergy-friendly and that we feel good serving our families and friends, while still being incredibly delicious! This is a cookie recipe we all crave and enjoy, and we hope you do too.



½ cup dairy free butter substitute, softened

½ cup packed light brown sugar

½ cup granulated sugar

1 TBS vanilla extract

1 large egg

1 cup rice flour

1/2 cup sweet rice flour

1 ½ tsp baking soda

1 ½- 2 cup ZEGO Cranberry Mix-Ins

¾ cup white or dark chocolate chips



1/ Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

2/ With an electric mixer, cream the butter substitute and both sugars together until smooth. Add the vanilla and egg, mixing well.

3/ Sift together flour and baking soda. Spoon the flour mixture gradually into the sugar mixture.

4/ Stir in the Mix-Ins and chocolate chips.

5/ Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.

6/ Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.

7/ Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.



What recipes have you made with ZEGO? We’d love to know and feature your creation! Email us at info@zegosnacks.com.


Thank you,




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