Whole Wheat White Chocolate Cranberry Cookies with Sea Salt

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Cooling rack with homemade White Chocolate Cranberry Cookies

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.

Stirring batter for homemade White Chocolate Cranberry Cookies

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.

Stack of White Chocolate Cranberry Cookies alongside a glass of milk
Bowl of white chocolate chips and dried cranberries alongside a cooling rack of freshly baked cookies

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.

Glass of milk alongside a batch of our White Chocolate Cranberry Cookies recipe

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.

Batch of cookies and milk for Santa

Whole Wheat White Chocolate Cranberry Cookies with Sea Salt

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 1-bowl preparation.
Author Minimalist Baker
Stack of Whole Wheat White Chocolate Cranberry Cookies
3.88 from 8 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 (cookies)
Course Dessert
Cuisine Vegetarian
Freezer Friendly 2-3 Weeks
Does it keep? 2-3 Days


  • 1/2 cup butter (softened // 1 stick equals 1/2 cup)
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt (plus more for topping)
  • 1 heaping cup whole wheat pastry flour
  • 1/2 cup white chocolate chips or bar (chopped)
  • 1/2 cup dried cranberries (sweetened or unsweetened)


  • Preheat oven to 375 degrees F (190 C) and cream butter in a large bowl or Kitchenaid mixer. Add sugars and beat until light and fluffy, scraping down sides as needed.
  • Add egg, vanilla, sea salt and beat again.
  • Sift in whole wheat flour and baking soda and mix until well incorporated, scraping down sides again as needed.
  • Add white chocolate and cranberries and stir until well combined. Then chill dough for 10 minutes while oven continues preheating.
  • 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).
  • 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 is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 cookies Calories: 117 Carbohydrates: 14 g Protein: 1.2 g Fat: 6 g Saturated Fat: 3.5 g Fiber: 0 g Sugar: 9 g

adapted from simply recipes

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  1. Shereen says

    I don’t know what I did wrong but they didn’t come out like the photo. Followed the measurements exactly and the cookies are flat, very greasy, and only 8 minutes into baking and they are very brown. I wish there was a feature to attach a photo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear this Shereen. Other people have had similar issues, so we will definitely take another look at this recipe. Is it possible you skipped the chilling time?

  2. Leptosiphon says

    I believe there is some adjustment to be made for us high altitude bakers… But I don’t know what it is. I will test them out at high altitude and report back! But, any suggestions for adapting to high altitude would be great. Can’t wait!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but it might work. We think they might end up too dense though. Let us know if you give it a try!

  3. Christina W says

    Hi Dana! Made these today. I made it with a flaxseed egg and vegan butter and it came out hard and dry. Do have any suggestions to make it better? The flavor was just right but the texture just wasn’t. HELP! Would love these to work next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it and can’t say for sure. But you could try substituting the flax egg for aquafaba (~3 Tbsp) to help make it more moist and hold together well. That may make it a bit liquidy, so compensate with flour as needed. Hope that helps!

  4. Molly says

    Do you have a vegan version of this recipe? I just bought vegan white chocolate chips and I would love to make cookies like this without eggs.

  5. Anna says

    I made these with some substitutes and they were delicious! I used chopped dried dates and a few raisins because that’s what I had on hand and 1/2 tsp of cardamom. AMAZING!

  6. lynnea says

    Oh my goodness! Please help! I just made these and after 10 minutes went to check on them the cookies all pooled together into one mess filling my cookie sheet in a thin layer of cookie! I have no idea what happened. Any thoughts??? I have never seen this before.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sounds like your butter wasn’t softened or you melted it instead of letting it come to room temp? Or, did you not chill the batter?

      • lynnea says

        I think it was the butter being too cold – straight from the fridge. :( I’ll try and again! Whats funny is that people still ate it! It looked liked a sheet of lace with the bits of chocolate and cranberries and people devoured it! They just broke it off like bark. haha

  7. suzanne says

    Delicious. I made these gluten free (Pamela’s Artisan Blend) and dark chocolate since I had no white chocolate on hand. They were spectacular and polished off within hours. Yet another winnser from the minimalist baker.

  8. Celine says

    This is exactly the recipe I was looking for… without the wheat! Would you recommend replacing the whole wheat with Gluten free flour mix (your recipe for instance? or any other kind)
    Thank you very much!
    Always a pleasure following you.

  9. Liz B says

    these cookies are so good! I’ve made these so many times and my family and I just can’t get enough. every time I make them I add something different to the recipe. some things i’ve found to be delicious add-ons are: walnuts, shaved coconut, dried cherries, and extra vanilla extract!

  10. Shants says

    Hi Dana

    Love your blog and the pics are mouth watering. Your blog fits what I’m looking for – simple, easy, healthy and yummy goodness. Thank You!!

    I’m planning on making the WHOLE WHEAT WHITE CHOCOLATE CRANBERRY COOKIES for Christmas.

    My question:
    – I want to use cookie cutters. Will the dough be firm enough for that?


  11. Jane says

    Made these, they were a bit on the sweet side but I have a sweet tooth so all good! Very easy and efficient amount of ingredients. You’ve done it again Dana :)

  12. 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.

  13. 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! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

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  15. bianca @ sweet dreaming says

    just stumbled upon your blog…i’m in love! gorgeous photography and delicious-sounding recipes :)

  16. 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 ;-)

  17. Kathryn says

    White chocolate and cranberry is one of my favourite combinations so these cookies like right up my street! Happy holidays : )

  18. Joanna @ Midwestern Bite says

    I think the whole wheat flour and cranberries make them breakfast appropriate too. It’s practically toast ;) At least that’s what I’ll tell myself.