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+ servings

Cranberry White Chocolate Oatmeal Cookies

Soft and chewy cranberry white chocolate oatmeal cookies made with whole-grain goodness and no refined sugar. A healthier cookie that tastes like a little chew of heaven.
Course Cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 24 cookies
Calories 118kcal


  • 1 cup oat flour
  • 1 1/2 cups rolled oats
  • 3/4 cup coconut palm sugar - sub for brown sugar
  • 1/2 cup coconut oil melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dried cranberries
  • 1/3-1/2 cup white chocolate chips - depending how chocolately you like your cookies. I used 1/3 cup


  • Preheat oven to 350 degrees F
  • In a large bowl, mix flour, oats, baking soda and salt. Set aside
  • In bowl of an electric mixer, beat together melted coconut oil and sugar until smooth. Add in egg and vanilla and beat again for ~1-2 minutes until smooth and creamy.
  • Stir in flour and oat mixture to the wet ingredients, mixing until just combined. Gently fold in cranberries and white chocolate chips.
  • Using either a cookie scoop or a small spoon, spoon out pieces of dough and roll into a small ball using your hands. Place dough balls on a greased cookie sheet 2 inches apart and bake for 10-12 minutes, or until edges are slightly golden brown. Transfer to a wire rack and allow cookies to cool completely. Enjoy!


Serving: 1g | Calories: 118kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3.5g | Sodium: 78mg | Fiber: 1.5g | Sugar: 8g