Cranberry Honey Cookies (Edit recipe)

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These cranberry honey cookies are soft, chewy, and loaded with tart-dried cranberries and white chocolate chips. Naturally sweetened with honey, these cookies are a must-bake this holiday season.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 2

Ingredients

.5 cup Honey
.5 cup Plant Based Butter, salted, room temperature
.25 cup Granulated White Sugar
1 tsp Vanilla Extract
1.5 cups All Purpose Flour, *can substitute gluten-free flour 1:1 baking blend
.5 tsp Baking Soda
.5 tsp ground Nutmeg
.5 tsp Sea Salt, fine
.5 cup Organic Dried Cranberries
.5 cup White Baking Chips, dairy-free

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F and prepare two baking sheets with parchment paper.
In a stand mixer combine the honey and butter and beat together on high for 5 minutes until light and fluffy.
Add in the sugar and vanilla extract and beat on high for another 2 minutes.
Add in the flour, baking soda, nutmeg, and salt and mix on low until fully incorporated and a dough forms.
Add in the dried cranberries and white chocolate chips and combine with a spatula.
With a 1 ½ tablespoon size cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.
Bake for approximately 8-10 minutes or until the edges are a light golden brown and the center appears to be just slightly under-baked.
Remove from the oven and allow the cookies to fully cool on the tray. Enjoy!

Notes

Store leftover cookies in an airtight container at room temperature for up to 7 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1647
Fat:	68 g
Carbohydrates:	248 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	1147 mg
Fiber:	3 g
Sugars:	104 g
Calculated per serving.