I ADORE these Cranberry Almond White Chocolate Chunk Cookies! They bake up thick and chewy, with a rich, sweet buttery flavor studded with tangy bits of cranberry!
This particular cookie dough base is one I use a lot, adding in whatever mix-ins sound good at the moment. I’ve made a version with dried blueberries, oatmeal raisin, and oatmeal chocolate chip, and even ones with bits of Snickers candy bars in them – all BIG TIME winners!
This time I used a white whole wheat flour because I was curious to see if the cookies would taste just as good as with regular all-purpose flour, or if they would have that oh-so-confusing “cookie trying to be healthy” complex. I might have liked them even more with the white whole wheat flour!
I did reserve some of the white chocolate chunks, chopped dried cranberries and almonds to sprinkle on the cookie dough balls before they were baked. I think it’s nice to be able to see what’s in a cookie before you take a bite.
A word to those looking over the recipe who are nervous about the toasted coconut. This simple addition does something truly wonderful to the texture of the cookie, and the coconut flavor is very subtle so even if you are generally opposed to coconut try leaving it in and see what you think!
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Cranberry Almond White Chocolate Chunk Cookies
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
I ADORE these Cranberry Almond White Chocolate Chunk Cookies! They bake up thick and chewy, with a rich, sweet buttery flavor studded with tangy bits of cranberry!
Ingredients
- 3/4 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups white whole wheat flour (all-purpose flour is fine)
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup old fashioned oats
- 1/2 cup (heaping) sweetened coconut flakes, toasted
- 3/4 cup white chocolate chips, or chopped white chocolate
- 3/4 cup dried cranberries, chopped
- 3/4 cup crushed sliced almonds
Instructions
- Preheat oven to 350 degrees.
- Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes, stirring once, until coconut is light brown in color. Watch closely! Set aside.
- In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla and almond extract.
- In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, dried cranberries, white chocolate, and almonds and mix until evenly distributed.
- Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet).***
- Bake for 12-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
***I reserved some of the cranberries, almonds and white chocolate bits to sprinkle on top of the cookie dough balls before baking, just so the flavor of the cookie would be a little more obvious.
Nutrition
- Serving Size: 1 Cookie
- Calories: 223
- Sugar: 20g
- Sodium: 191mg
- Fat: 11g
- Saturated Fat: 5.5g
- Unsaturated Fat: 4.3g
- Trans Fat: 0.2g
- Carbohydrates: 31g
- Fiber: 2.3g
- Protein: 3.5g
- Cholesterol: 32mg
Izzy says
Oh my goodness these look amazing!
Kay says
Is there a way to list the calorie count, and carbohydrate count? I am counting calories and am diabetic so need the carb count, too. I notice most of the recipes I get from persons online don’t have them and I really wish they would. I’m sure I’m not the only one. Any suggestions? Thanks for your help.
Julie says
Sorry Kay, I understand why you would want to know nutritional info. The reason I do not list it is because I’m not a dietician, and I find that there just aren’t a lot of accurate and reliable ways to calculate this information. I would hate for someone to use data I provide and then find out it was not correct.
Robert says
Thanks for the recipies.
Would counting all the calories in the ingredients work ?
Sugar 300
Flour 200
nuts 100 etc?
I just count the cookies I “eat”…Not all that is INSIFE🤡
Irina says
Hi, I love this recipe. I wanted to try but there is no temperature for baking cookies. Can you indicate please what’s the setting?
Thanks a lot,
Julie says
Irina, thank you for your comment! I always put the oven temp you will need to preheat to at the very beginning of the recipe instructions, but I’ve added it with the bake time also so it is more clear. Hope you love these cookies as much as I do!
Irina says
Hi Julie,
Thank you so much for a speedy reply 😉
I made it tonight. Absolutely LOVE IT! I did not have crashed almonds replaced it with walnuts. Not sure it’s the best combination, but I love everything about these cookies the taste, texture and….. 👍👍👍
Thanks a lot for posting this recipe,
Too bad I can’t post my picture, link doesn’t work. …. 😮
All the best
You can see more information for the comment
Julie says
Wonderful!
Michelle says
Made them and followed recipe,absolutely delicious, yummy thanks a lot
Amanda says
Hi Julie!
I made these cookies with 3.25 tsp baking powder since baking soda was nowhere to be found in my nearby grocery stores during this social distancing tome! I am also in cooorado springs, where high elevation impacts my baking. Regardless, these cookies came out fabulous!! I baked them for about 18 minutes and once they cooled, they were looking and tasting perfect! I can’t wait to try them with the baking soda and see what difference it made. Thank you for sharing 🙂
Julie says
Amanda, so glad they worked out for you well with your substitutions. I’m definitely finding that I’m trying to just use what I have and get creative. Happy baking!
Cynthia Larson says
Do you know if this kind of cookie willl freeze well for a few weeks? I have a party coming up and think these would be a nice change
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.