Cranberry Honey Cookies
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.
Ingredients
- .5 cup.5 cup.5 cup Honey
- .5 cup.5 cup.5 cup Plant Based Butter, salted, room temperature
- .25 cup.25 cup.25 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1.5 cups1.5 cups1.5 cups All Purpose Flour, *can substitute gluten-free flour 1:1 baking blend
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp ground Nutmeg
- .5 tsp.5 tsp.5 tsp Sea Salt, fine
- .5 cup.5 cup.5 cup Organic Dried Cranberries
- .5 cup.5 cup.5 cup White Baking Chips, dairy-free
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 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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