White Chocolate Cranberry Cookies
This simple recipe makes the best soft and chewy White Chocolate Cranberry Cookies - they're a delicious, healthier version of the classic holiday treat!
Ingredients
- 1 cup rolled oats
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup dried 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!