Cranberry White Chocolate Macadamia Nut Cookies
Chewy, lightly sweet and simple to make, these Cranberry White Chocolate Macadamia Nut Cookies will soon become a family favorite!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: cookie, Dessert, Snack, treat, vegetarian
Cuisine: American
Diet: Vegetarian
Servings: 20 cookies
Calories: 99kcal
- 1 cup whole wheat flour
- ¼ cup ground flax or wheat germ
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 1 large egg
- ⅓ cup unrefined sugar
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup oats quick-cooking or old-fashioned (not instant)
- ¼ cup white chocolate chips
- ⅓ dried cranberries no sugar added
- 2 tablespoons macadamia nuts chopped
Position racks in upper and lower thirds of oven; preheat to 375°F.
Whisk flour, flax or wheat germ, baking soda, salt, cinnamon, cardamom and ground ginger in a small bowl. Whisk egg, sugar, oil, applesauce and vanilla in a large bowl.
Add the dry ingredients to the wet ingredients; stir to combine. Add oats and stir again. Add chocolate, cranberries and macadamia nuts if using them; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 ½ inches apart. (FYI- dough will be thick).
Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
To store in the refrigerator: Place in an airtight container for up to 7 days.
To store in the freezer: Place in an airtight container for up to 3 months.
Calories: 99kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 63mg | Fiber: 2g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg