Cranberry chocolate chip cookies

Cranberry chocolate chip cookies are piece of cake to brand, whole grain and naturally sweetened! Perfect for a new delicious holiday or Christmas cookie!

I cannot prevarication. I've fabricated these chocolate fleck and dried cranberry cookies 4 times in the past week.

I keep giving most of them away and so I won't eat them all myself, but so I desire more!

So I make them again. And again. It'south a barbarous cycle. Side by side batch is ALL for me! No sharing.

So information technology's very much fall hither.

I love fall. I'grand a fall fanatic. Only the "cold" ever catches me by surprise.

I say cold with quotations because I went to college in Chicago and that's serious cold. That'due south have your jiff away, no hope of ever being warm once more, chilled to the bones kind of cold.

I loved that city, really loved it, but barely survived the weather. I graduated and rapidly moved south.

And now, it gets to be fall and 60 degrees out here in North Carolina, and I'thou layering a long-sleeve shirt under my sweater to try and stay warm. 😂

Simply then, come spring, information technology warms upwardly to sixty degrees and I'thousand all about the short-sleeve shirts with jeans, or long-sleeve shirts with shorts.

How is this possible? Same temperature, right? Is it me or are y'all this way, too?

Anyway, fall. November. We become to swallow all the good fall fruits!

Cranberry and chocolate is a fabulous combination, if you haven't tried it. Plus, it'south in cookie course, then what's not to dearest?

These cranberry chocolate fleck cookies are quick and like shooting fish in a barrel to brand and oh and then tasty!

Calorie-free but sugariness and satisfying. Also, whole grain and naturally sweetened with honey. This recipe also uses absurdity in place of some of the butter so they are on the lighter side.

(That'due south sometimes primal for me during the crazy holiday food season!)

Yup, you'll be making 4 batches in a week, too. It'southward OK; I'm right there with y'all. 😉

Notes on making cranberry chocolate scrap cookies:

• I recommend using old fashioned rolled oats. However, if all you have is quick cook oats, that's fine likewise.
• I use white whole wheat flour but whole wheat flour, all-purpose flour or a mix would be fine here too.
• The recipe calls for regular chocolate chips, but I call back these cookies would be great with white chocolate chips as well.
• Be certain to use parchment paper or a silpat on your baking sheets. The cookies will release right off!
• These cookies will keep for up to a calendar week. Store in a plastic bag or airtight container on the counter or in the pantry.

I hope you try these cranberry chocolate chip cookies for a new fun, fall treat. And psst, don't share.

Savor!

XO,

Kathryn

P.S. Cheque out these other delicious cranberry recipes:

– Cranberry white chocolate granola

– Cranberry chocolate walnut energy balls

– Pumpkin cranberry energy balls

Prep Time 10 minutes

Melt Time 12 minutes

Full Time 22 minutes

Ingredients

• 1 cup old-fashioned oats
• 1 loving cup whole wheat flour (encounter notes)
• 1 teaspoon baking pulverisation
• i/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• one/2 cup semisweet chocolate chips
• ane/iii cup dried cranberries
• 1/2 cup applesauce
• 1/3 cup honey
• 2 tablespoons butter, room temperature
• 1 big egg
• one teaspoon vanilla extract

Instructions

1. Preheat the oven to 350. Line two blistering trays with silpats or parchment paper.
2. In a large bowl, combine the dry ingredients (oats through table salt) and mix well. Stir in the chocolate chips and dried cranberries and mix once more.
3. In a separate bowl, combine the moisture ingredients (absurdity through vanilla extract) and mix well.
4. Stir the wet ingredients into the dry ingredients and stir to combine. Exist conscientious not to overmix.
5. Drop large spoonfuls of the cookie dough onto the prepared baking trays.
6. Bake at 350 for 12-15 minutes, until gilt brownish. Allow cool for a couple of minutes, then transfer to a wire rack to cool completely. (Or but carefully lift the silpat or parchment paper off the baking tray and let them absurd on that on your counter.) Shop in an closed container for upward to a week.

Notes

I use a white whole wheat flour but regular whole wheat flour or all-purpose flour -- or a mix -- would be fine here.

I use regular chocolate chips but I think these would exist dandy with white chocolate chips as well.

Nutrition Data:

Yield:

14

Serving Size:

ane cookie
Amount Per Serving: Calories: 144 Total Fatty: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fatty: 2g Cholesterol: 18mg Sodium: 138mg Carbohydrates: 26g Fiber: 2g Sugar: 14g Poly peptide: 3g

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Source: https://www.familyfoodonthetable.com/cranberry-chocolate-chip-cookies/

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