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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 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
- 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.
***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.
- 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