Holiday cookie time is in full swing, we think that’s an awesome reason to get in the kitchen and start baking! These oatmeal cookies made with coconut oil and filled with dried cranberries and white chocolate chips are not only festive Christmas colors (major bonus) but they are also ridiculously tasty (jackpot) and crazy addicting (not such a bonus). Baking with coconut oil instead of butter reduces unnecessary saturated fats from butter and the coconut oil adds a healthier blend of fatty acids.
Whip these cookies up and use a cookie scooper for even size cookies every time. Line a cookie sheet with parchment paper and scoop away.
How tasty do these cookies look? I always save a little bit of the cookie dough for the hubs, it’s his favorite treat and if I forget to save a few spoonfuls I hear about it for days!
If you have any cookie exchanges to go to or are in need of homemade gifts to bring to the neighbors or teachers, look no further. These cookies will make everyone happy and win you some serious cookie points for sure!!
- 1¼ C rolled oats
- 1¼ C unbleached all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tap cinnamon
- ¾ C melted coconut oil
- 1 C dark brown sugar, packed
- 1 large egg
- 1 Tbsp 0% greek yogurt
- ½ C dried cranberries
- ½ C white chocolate chips
- Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
- In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and yogurt, continue to beat until smooth. Slowly add dry ingredients until well incorporated. Add in dried cranberries and white chocolate chips until mixed together.
- Using a cookie scooper, drop cookie dough onto a parchment lined cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.
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