These white chocolate cranberry oatmeal cookies are the easiest and simple dessert to make for any of your holiday gatherings! Made with only a handful of ingredients, these chewy cookies are loaded with healthy fats, fiber from the oats, and lots of flavor between the rich white chocolate, dried cranberries and warming spices. This recipe is gluten free, dairy free and refined sugar free!
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I’ll be the first person to say that I’m not the biggest fan of white chocolate. However, sprinkled into a dessert with dried cranberries, it is a golden combination. It brings me back to my childhood trying to convince my parents to buy me the big white chocolate cranberry cookies or scones in the Starbucks food case.
These white chocolate cranberry oatmeal cookies are the perfect healthier version of the classic. While I love a good dessert, I do love to make them with lower sugar and refined flours. I truly believe there is room for both kinds of dessert this holiday and every holiday season. But even so, trust me these are full of flavor, have the chewiest texture and provide a slight touch of sweetness from the rich white chocolate.
SO… what will you need to make these white chocolate cranberry oatmeal cookies?
- Almond Flour
- Oats
- Coconut Sugar
- Almond Butter (runny, not thick)
- Egg
- Dried Cranberries (no added sugar brand)
- White Chocolate Chips
- Baking Soda
- and Vanilla, that is it!
Major key to baking these cookies:
When you are going for a slightly chewy texture in cookies, it can be a fine line between perfect and dry. Cookies have a very short oven time so it is important to take these out prior to being fully cooked to allow them to cool on the pan for an additional 10 minutes. The cookies will continue to bake while they are on the pan!
Do I have to place in the fridge before baking?
For this specific recipe, it is highly recommended, if not necessary. By chilling the dough in the fridge for 15 minutes, it allows the ingredients to really combine and stick together. The batter will be less sticky and will be more malleable when rolling into 1″ balls to place on the pan.
Can I make any substitutions or add more ingredients?
- Almond Flour: I personally cannot recommend an equal substitute to almond flour, as it is a denser flour compared to oat or all-purpose because of the almond’s fat content. If you do want to test with another flour, please let me know in the comments!
- Oats: any kind of oats will work. I used quick cooking rolled oats in this recipe
- Coconut Sugar: any granular sugar will work but the best substitute is a mix of white and brown sugar, as it will mimic the coconut sugar texture. If you like a sweeter cookie, feel free to increase the amount of sugar.
- Almond Butter: any nut or seed butter will work but I chose almond butter as it has a mild flavor profile. Other nut or seed butters may produce a different flavor, such as peanut butter. However, make sure it is a RUNNY nut/seed butter. This recipe is based off a runny consistency and will be dry if you use a thick, pulp-like consistency butter.
- Egg: you can use a flaxseed egg or 1 small mashed banana to replace making a vegan cookie
- Dried Cranberries: while it would change the recipe flavor, you can use any small or chopped dried fruit, add more chocolate, replace with nuts or leave out completely.
- White Chocolate: again replacing would change the flavor, but any chocolate or mix-in will work, or can be omitted. If sticking to vegan or dairy free, make sure you use a dairy free chocolate such as King David Vegan White Chocolate Chips
Need more healthy desserts? Check these out!
- White Chocolate Pistachio Oatmeal Cookies
- Vegan Cinnamon Blueberry Donuts
- Vegan Gluten Free Carrot Cake
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Ready to bake some delicious holiday cookies?!
White Chocolate Cranberry Oatmeal Cookies
Equipment
- Baking Sheet
- Silicone Baking Mats or Parchment Paper
Ingredients
- 1/4 cup almond flour
- 1 cup oats
- 1/4 cup dried cranberries no added sugar
- 1/4 cup white chocolate chips
- 1/3 cup coconut sugar
- 1/2 cup almond butter runny
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the runny almond butter, coconut sugar, egg and vanilla in a large mixing bowl
- In a separate bowl, mix the almond flour, oats and baking soda
- Add wet ingredients to dry ingredients and mix until completely combined. Then fold in dried cranberries and white chocolate
- Once all ingredients are mixed well, a sticky ball of dough should be formed. Place in the refrigerator for at least 15 minutes.
- Take dough out of the refrigerator. Roll cookies into 1-2 inch balls and press down slightly into 1/2 inch high discs. I like to use a small ice scoop scoop to make even balls.
- Bake at 350 for 10-12 minutes, then let cool on the cookie tray for at least 10 more minutes. The cookies will continue to cook on the tray.
Notes
- I have not tested any other flours Any nut butter works here.
- For a mild taste that does not add too much flavor, use almond, cashew, or sunflower seed butter (that makes them green, by the way!). You can use peanut butter but it will have that taste, as well as melted and cooled butter or coconut oil.
- To make this cookie dairy free, try finding a white chocolate chip brand
- To make this egg free, you can substitute with 1 flax egg or 1 small banana mashed
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