Whole Wheat Cranberry Almond Cookies
Elevate your cookie game with these Whole Wheat Cranberry Almond Cookies, a delightful combination of wholesome ingredients and irresistible flavors. Made with hearty whole wheat flour, these cookies boast a perfectly soft and chewy texture, complemented by the sweet-tart pop of dried cranberries and the nutty crunch of toasted almonds. The addition of brown sugar adds a deep, caramel-like richness, while a hint of vanilla ties everything together. Ready in under 30 minutes, these cookies are as easy to prepare as they are delicious. Whether enjoyed as a cozy afternoon treat or a thoughtful holiday gift, these healthier homemade cookies are sure to impress. Perfect for cookie enthusiasts seeking a nutritious yet indulgent dessert, they pair beautifully with tea, coffee, or a refreshing glass of milk.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Dried cranberries
- 0.5 cups Chopped toasted almonds
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
Step 3
In a large bowl, using a hand or stand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Beat in the egg and vanilla extract until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Fold in the dried cranberries and chopped toasted almonds using a spatula until evenly distributed throughout the dough.
Step 7
Using a tablespoon or cookie scoop, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers of the cookies may still appear slightly soft, which is fine.
Step 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve and enjoy your Whole Wheat Cranberry Almond Cookies with a glass of milk or a cup of tea!
Nutrition Facts
| Serving size | (638.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2718.3 |
| Total Fat 137.1g | 0% |
| Saturated Fat 65.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 477.9mg | 0% |
| Sodium 1412.1mg | 0% |
| Total Carbohydrate 345.1g | 0% |
| Dietary Fiber 35.2g | 0% |
| Total Sugars 194.6g | |
| Protein 43.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 332.8mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1383.6mg | 0% |
Source of Calories