White Chocolate Cranberry Oatmeal Cookies
These delicious and healthy white chocolate cranberry oatmeal cookies are an easy holiday dessert to make. They are soft and chewy, gluten free, dairy free and refined sugar free!
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
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 14.2g | Protein: 3.3g | Fat: 7.3g
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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