I recently shared my December intentions, which include baking lots of Christmas treats. I’m a big fan of cookies and knew I had to bake some. I personally love baking sugar cookies and decorating them but I wanted to try something different this time. I love white chocolate chip and cranberry cookies so I decided to make my own version. Plus, they’re white and red so perfect for the holidays! These cookies are great to snack on, as dessert or even as a gift. I will add a disclaimer though and it’s when you bake with healthier ingredients, the cookies won’t look as beautiful as they would with white sugar and butter, but believe me the taste is there! Plus, maple syrup and coconut sugar prevent the dough from being fully white. It’s the compromises you make for healthier alternatives I suppose! Also, if you’d like to make them vegan, you can swap the egg for a flax egg. All you need is 1 tablespoon flaxseed meal mixed in 2.5 tablespoon water. Anyway, let’s move on to the healthier white chocolate chip cranberry cookies recipe.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
cookies
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- 1/2 cup coconut oil melted
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp Himalayan sea salt
- 3/4 cup chopped fresh cranberries
- 1/2 cup unsweetened white chocolate chips
Ingredients
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- Using a stand or electric mixer, combine all ingredients except the white chocolate chips and cranberries.
- Once the dough is fully mixed, fold in the white chocolate chips and cranberries. Please note the dough may be a bit sticky and that is okay.
- Refrigerate the dough for 2 hours.
- Once the dough has been refrigerated for 2 hours, preheat the oven to 350F. Line a baking sheet with parchment paper.
- Roll the dough into about a 1 tbsp ball and place in the baking sheet lined with parchment paper. Put the remaining dough back in the fridge as it is important it remains chilled.
- Bake for 15 minutes or until the edges are a bit brown but the center is still slightly soft. This is key for chewy cookies!
- Once they're ready, place them in a cooling rack and allow to cool for 30 minutes.
- Follow the above steps for the remaining dough and enjoy your delicious and healthier white chocolate chip cranberry cookies.
I hope you enjoyed this healthier white chocolate chip cranberry cookies recipe. Just as a note, I used Lily’s Unsweetened White Chocolate Chips and fresh cranberries but you could use unsweetened dried cranberries. Let me know what you’re baking this holiday season in the comments below. You can also pair these cookies with my hot chocolate recipe I recently shared and truly get in the holiday spirit. There’s nothing cozier than that!
