Chewy, oatmeal cookies sweetened with honey and coconut sugar, making them almost healthy enough for a breakfast-on-the-go and perfect for school lunches or an afternoon snack.

Cranberry White Chocolate Oatmeal Cookies

Don't be surprised if these sweet, whole grain cookies disappear quickly! Luckily they are a snap to bake so it's easy to keep them around as a regular treat.

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Prep Time 15

Cook Time 1

Course Dessert, Snack

Servings 3 to 4 dozen total

Equipment

mixer
cookie sheets
parchment paper

Ingredients

1-1/4 cups whole wheat flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
¾ cup unsalted butter (1-1/2 sticks ), softened
¾ cup coconut sugar
1/3 cup honey
1 egg
½ teaspoon vanilla extract
1-3/4 cups old fashioned oats
2/3 cup white chocolate chips
½ cup dried cranberries

Instructions

Preheat oven to 350 F. Stir together flour, salt, baking soda and cinnamon in a medium bowl; set aside. Beat butter, sugar and honey with an electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Stir in flour mixture and beat on low speed just until blended. Stir in oats. Set aside 1-2 tablespoons each white chocolate chips and cranberries, then stir in remaining chips and berries into the dough until well blended.
Line a baking sheet with parchment paper and shape rounded tablespoons of dough, about 2 inches apart, adding reserved chips and berries to tops of cookies. Bake 11-13 minutes until lightly browned. Cool 1 minute, then removed to cooling rack. Repeat with remaining dough.
Makes about 3 dozen cookies

Notes

NOTE: You can stir in the entire amount of chips and cranberries into the cookie dough and skip placing them on top if you like; cookies will taste the same, but just won’t have the same appearance.

Cranberry White Chocolate Oatmeal Cookies