These White Chocolate Cranberry Cookies are the best oatmeal cookies ever! They will also look great on your holiday cookie tray. They are a great and easy healthy alternative to store-bought cookies. They contain no eggs and are very quick to make. I love the fact that are gooey and chewy on the inside. The dough is a little on the wet side and I bake them just a little on the short side to make sure they stay nice and on the inside. After 15 minutes check to see if the cookies are ready. They should be firm but also soft. There’s an easy way to check if they are ready. When you place the top of your finger in the center of the cookies and give the cookie a little push, the dough should give some resistance but also spring back slightly. If you don’t like the cookies to be soft and chewy, simply bake them until they are firm on the inside.
Ingredients (12 cookies)
- 1 cup hazelnut flour
- 3/4 cup oat flour
- 1/2 cup maple syrup
- 1/4 cup chopped hazelnuts (or any other nut you like)
- 1 tsp of vanilla powder
- 2 bars (200gr) of white chocolate, chopped
- 1 cup whole rolled oats
- 1/4 cup dried cranberries (or raisins)
- 1/2 cup fresh or defrosted cranberries, mashed
- 2 tbsp rapadura sugar
- 1/2 cup virgin coconut oil
- 1/2 tsp bicarbonate soda
- 2 tbsp hot water
- pinch of sea salt
- Preheat the oven to 180 degrees celsius.
- Macerate the fresh or (defrosted) cranberries in 1 tbsp of rapudara sugar for 15 minutes or until the sugar has completely been absorbed. Crush the macerated cranberries with a fork so they become a little mushy.
- Combine the flours, chopped white chocolate, vanilla powder, oats, nuts, dried cranberries and salt in a large bowl.
- Melt the coconut butter and maple syrup in a small saucepan over gentle heat. Add the macerated cranberries.
- Combine bicarbonate soda and 2 tbsp of boiling water. Stir the bicarbonate soda into the melted coconut butter-maple syrup mix until it starts to foam. Remove from heat and pour all the wet ingredients into the dry ingredients and mix well to form the dough.
- Roll the dough in small balls, and place them on a baking tray lined with baking paper. I have a small oven and I needed 2 baking trays to make 12 cookies in total. Leave plenty of space in between the balls. Use the palm of your hand to slighly flatten the balls.
- Bake for 20 minutes or until golden brown.
- Cool for 30 minutes then enjoy. Store in an airtight container for up to 1 week.
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