Cranberry Oatmeal White Chocolate Chunk Cookies
A vegan, whole grain, less sweet and more flavorful version of cranberry oatmeal white chocolate cookies! Made in 1 bowl with simple pantry ingredients, these are some of our favorite cookies!!
Ingredients
- 1/4 cup almond butter creamy, unsweetened
- 1/4 cup virgin coconut oil, soft at room temperature
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 3/4 cup oats
- 1 cup all-purpose or whole wheat flour
- 1/2 cup apple juice sweetened dried cranberries
- 1/2 cup chopped white chocolate from a bar or quality bagged chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Place almond butter, coconut oil, maple syrup, vanilla, and salt in a large bowl and stir until fully combined.
- Add baking powder, oats, flour, cranberries, and white chocolate, and stir again to fully combine.
- Divide dough into 12 cookies (approx. 3 Tablespoons each), and place on baking sheet. Flatten each dough ball slightly with your fingers, as they don't spread much in the oven.
- Bake for 13-15 minutes, or until golden around the edges and just barely set in the center.
- Allow cookies to cool completely before storing in an airtight container at room temperature. We found these cookies to still be great up to 5 days after baking.
Notes
This is my favorite flour for baking. It’s local to me, made from organically grown wheat, freshly milled, and stone ground for maximum nutrients. Use the code BakedGreens15 to save 15% off purchases on their website!