Oatmeal White Chocolate Cranberry Cookies
A classic holiday cookie that packs in fruit, fiber, protein and a bit of sweetness making these cookies the perfect healthy treat for anyone!
Ingredients
- 1.5 cups1.5 cups1.5 cups One Degree Organic Oats
- 1.5 cup1.5 cup1.5 cup Beth Blends Grain Free Flour Blend (2lb bag)
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Salt
- .5 cup.5 cup.5 cup Unsalted Butter
- .5 cup.5 cup.5 cup Brown Sugar
- .25 cup.25 cup.25 cup Baking Sweetener 1:1 Sugar Substitute - Lakanto
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 cup1 cup1 cup dried, unsweetened Cranberries
- 1 cup1 cup1 cup Sugar Free White Chocolate Chips
- .5 cup.5 cup.5 cup Sliced Almonds
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Process
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 your oven to 350°F
- In a bowl, whisk together oats, flour, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter, sugar, and brown sugar until smooth. Add the egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the cranberries, almonds, and white chocolate chips.
- Scoop dough onto the baking sheet, about 1-2 inches apart. Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
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