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Cranberry Almond White Chocolate Chunk Cookies

  • Author: Lovely Little Kitchen
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 24 cookies 1x


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet).***
  6. 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