The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

A close up of cranberry cookies with white chocolate chips

These soft and chewy holiday cookies are gluten-free, dairy-free and vegan. Made with fresh peanut butter created in the NutraMilk, almond flour, white chocolate and dried cranberries – They make a great treat for the holidays. Enjoy!


For cookies

An overhead shot of raw ingredients in clear glass bowls on a kitchen counter
  • 1 cup almond flour
  • ¾ cup gluten free flour blend 
  • ¾ cup brown sugar 
  • 1 tsp. pure vanilla extract
  • ½ cup unsalted butter melted
  • 2 large eggs or egg replacer for vegan option
  • 1 tsp. baking powder
  • dash salt
  • ¼ cup white chocolate chips
  • ¼ cup dried cranberries
  • ⅓ cup macadamia nuts or nuts of choice, chopped (optional) 

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional) 
A plate of cranberry cookies


  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Preheat the oven to 350º F degrees.
  • In a large bowl, add all dry ingredients. Whisk to blend.
  • In a small bowl, add all wet ingredients. Whisk to blend.
  • Pour wet ingredients into dry ingredients. Add your mix-ins. Mix well.
White chocolate chips in cranberry cookie dough
  • Use a cookie scoop to drop cookie dough onto parchment lined cookie sheet.
Cranberry cookie dough on a baking sheet
  • Bake 8 minutes until done.
Baked cranberry cookies on a cookie sheet
  • Remove from the oven and put cookies onto a cooling rack.
A close up of cranberry cookies on a plate

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Fearless Dinning.