Whole Wheat White Chocolate Cranberry Cookies {with Sea Salt}

My favorite cookie has always been white chocolate macadamia nut but this recipe takes the obsession to a whole new level. Plus, it’s made with wheat flour so they’re practically health food. You’re welcome, Santa.

These cookies are about as simple as they come: 30 minutes from start to finish and one bowl required, meaning minimal effort and clean up. That’s my kind of cookie.

I can’t help but suggest these are the perfect cookie to leave behind for Santa because they’re slightly heartier thanks to whole wheat pastry flour and are a nice break from the usual chocolate chip. Plus, the berries make them festive. I believe I’ve made my case.

Oh man these were so good, for breakfast even! (Sshhh, I won’t tell.) Buttery, slightly crisp, moist, white chocolate chips in every bite with an occasional bright, tart note from the cranberries. Friends, this is cookie simplicity at its finest.

4.7 from 3 reviews
Whole Wheat White Chocolate Cranberry Cookies {with Sea Salt}
Prep time
Cook time
Total time
A buttery, slightly crisp cookie studded with white chocolate chips and dried cranberries. Healthier thanks to whole wheat pastry flour and simple thanks to a speedy, one-bowl preparation.
Recipe type: Dessert
Serves: ~ 20 cookies
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt + more for topping
  • heaping 1 cup whole wheat pastry flour
  • 1/2 cup white chocolate chips or bar chopped
  • 1/2 cup dried cranberries (sweetened or unsweetened)
  1. Preheat oven to 375 and cream butter in a large bowl or Kitchenaid mixer. Add sugars and beat until light and fluffy, scraping down sides as needed.
  2. Add egg, vanilla, 1/4 tsp sea salt and beat again.
  3. Sift in whole wheat flour and baking soda and mix until well incorporated, scraping down sides again as needed.
  4. Add white chocolate and cranberries and stir until well combined. Then chill dough for 10 minutes while oven continues preheating.
  5. Shape cookies into rounded 1 Tbsp balls, press down slightly onto a parchment-lined or un-greased cookie sheet and sprinkle with sea salt (I recommend a healthy pinch).
  6. Bake for 10-12 minutes, remove and let set on sheet for 2-3 minutes and then transfer to a cooling rack to cool completely. These are excellent served immediately or the next day and would also keep well in the freezer for several weeks.
Nutrition Information
Serving size: yields 20 cookies; per cookie: Calories: 117 Fat: 6 g Saturated fat: 3.5 g Carbohydrates: 14 g Sugar: 9 g Protein: 1.2 g

adapted from simply recipes

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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  1. Donna says

    I love this recipe… I have been making something similar for years, it is my partners favourite holiday cookie. I am going to try your version, it is definitely healthier and it sounds like it will probably taste better to boot! My version I substitute brandy for the vanilla- I will have to keep that or I might have a revolution on my hands ;-)

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    • Dana Shultz says

      It will make these cookies more moist, so thaw them and toss them in flour before adding them to this mix. Hope that helps!

  3. Elizabeth says

    Just finished making these. I made a few changes because I wanted to see if I could make them work vegan (???). Not sure if my ingredients are as such but anyway, I used earth balance spread and a flax egg. I also accidentally used whole wheat flour and they turned out just fine! Because of the size of my cookie scooper, I got 34 cookies weighing in at a tiny 64 calories each. Score! I did have the opposite problem of one baker, though… mine taste a little too salty at first. Oh well! Now I know for next time! Thanks for the recipe! Can’t wait for some other holiday recipes to pop up! :)

  4. Brooke says

    Is it baking soda or baking POWDER? I don’t see an acid for the baking soda to react with in the recipe.

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