This simple recipe makes the best soft and chewy White Chocolate Cranberry Cookies - they're a delicious, healthier version of the classic holiday treat!
1/2cupdried cranberries (we use less-sugar Craisins)
Instructions
Preheat oven to 350F.
In a large bowl, mix together rolled oats, all-purpose flour, baking soda, baking powder, salt and cinnamon and set aside.
In a separate bowl, mix together coconut sugar, coconut oil, egg, and vanilla.
Add sugar mixture into dry ingredients and mix until combined. Fold in chocolate chips and dried cranberries.
Line a baking sheet with parchment paper or a silicone mat. Use a small cookie scoop to roll out approximately 16 cookie balls. Place an inch apart on baking sheet and bake for 11 minutes.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container for up to 4 days.
Notes
Note: If you want to add some crunch to your White Chocolate Cranberry Cookies, add in ½ cup of Macadamia Nuts or Pecans!