White Chocolate Cranberry Oatmeal Cookies (without butter)
Why you’ll love this recipe:
- Using pantry staples and vanilla protein you have perfectly soft baked oatmeal cookies every single time.
- Both kids and adults love these perfect cookies.
- No butter or added sugar is used in this healthy cookie recipe!
- The perfect fluffy chewy texture.
I love cookies, plain and simple. Biscoff cookie truffles, chocolate chipless cookies, oatmeal breakfast cookies, you name it. All cookies are welcome here, even an oatmeal cookie recipe without butter. Oatmeal cookies are top of the list for me though.
Crunchy, chewy, and packed with flavor I love a good customizable oatmeal cookie. It’s one of those I feel less guilty about grabbing at any hour of the day because .. oatmeal, right? Right. These white chocolate cranberry oatmeal cookies are no exception. With 4 grams of protein and 107 calories per cookie, you’re going to be grabbing one morning, day and night. Sorry in advance.
These are also great to make for neighbors, new moms and dads, or just because you want some cookies. So bake on my friend and let me know how you like them.
Why no butter in these oatmeal cookies?
Most all cookies use butter as that’s what gives the cookie richness, tenderness, and structure. I however wanted to figure out a deliciously chewy cookie without butter that was also lower in calories and that’s how we ended up with the best oatmeal cookies. These chewy cookies have no butter, no vegetable oil, olive oil, brown sugar, white sugar or maple syrup. The sweetness comes from the honey, applesauce and protein powder.
Are these cookies dairy and gluten-free?
No, and no. To make these dairy free you’ll need to use a dairy-free protein powder such as Nuzest Vanilla or Orgain and dairy-free chocolate chips. To make this gluten-free you’ll need to ensure your oats and baking powder are gluten-free. These are all easy swaps thought and easy to make these both dairy and gluten-free.
How to customize!
Not only are these cookies so easy to make but you can customize them to the flavors you’re craving. Omit the cranberries and use chocolate chips in place of white chocolate for chocolate chip oatmeal cookies. Use raisins in place of cranberries for oatmeal raisin cookies. You can add nuts like sliced almonds or chopped pecans for extra crunch.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these oatmeal cookies without butter.
Old Fashioned Oats: we’re using Quaker Old Fashioned Oats. If you’re wanting to make a cookie recipe with instant oatmeal packs be sure to check out my Maple Oatmeal Cookies recipe.
Almond Flour: for some extra protein we’re using almond flour in place of all-purpose flour. You could also make these with oat flour or whole wheat flour.
Vanilla Protein Powder: use your favorite or use the exact same one I am using from PE Science.
Coconut Oil: every cookie needs some fat in order for it to be a cookie so we’re using coconut oil in place of butter to keep these butterless oatmeal cookies.
Unsweetened Apple Sauce: to save a couple of calories in these chewy cookies we’re using unsweetened applesauce in place of one egg. If you do not have applesauce on hand just use 2 eggs and up your honey by ~ 25 grams since the applesauce does add some sweetness to the cookie. I always have a pack of Motts single cups in my pantry.
Honey: don’t omit it, please. It’s perfect in these easy oatmeal cookies, I promise. Honey adds air to baked goods making these the perfect little puffs of oatmeal. They also keep them nice and chewy yet moist with browned edges.
White Chocolate Chips: for this recipe, I am using Lily’s white chocolate baking chips. They don’t melt down the same as your typical chocolate chips which is actually what I truly LOVE about them in this recipe. You can substitute them with any brand you prefer!
Dried Cranberries: chop them extra small so you get little pieces in every bite.
How to make oatmeal cookies without butter:
Step 1: preheat and prep
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Alternatively, you can spray the baking sheet well with nonstick and cook the cookies directly on the pan, I have done both.
Step 2: mix dry ingredients
Mix the oats, almond flour, protein powder, baking powder, and cinnamon in a medium bowl and set aside.
Step 3: mix wet ingredients
In a separate large mixing bowl combine the egg, melted coconut oil, applesauce, honey, and vanilla extract. Whisk until well combined.
Step 4: combine wet and dry
Add the dry ingredients to the bowl with the wet and mix until just combined. Add the white chocolate chips and cranberries and mix to evenly distribute. Do not overmix.
Step 4: bake
Using a 1.5” cookie scoop (or spoon) scoop the cookies onto the baking sheet. You can fit 12 per standard baking sheet without issues since these do not spread a ton. If you have issues with the batter sticking to the scoop (it is sticky and that is ok!!) spray the scoop with nonstick spray one time and continue scooping.
Step 4: cool and enjoy!
Bake the cookies at 350 degrees for 11-12 minutes until they have golden edges and slightly browned tops. Let them cool for 5 minutes on the pan to set prior to moving them to a wire rack to cool completely.
How to store
Store these cookies in an airtight container for up to 5 days. This keeps them nice and fluffy. You can also store them in the refrigerator for a longer life of freeze and enjoy up to 3 months later!
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Check out some of our other recipes!
- Double Chocolate Protein Cookies
- Fudgesicle Recipe
- Pumpkin Chocolate Chip Muffins
- Crunchy Mint Chocolate Brownies
White Chocolate Cranberry Oatmeal Cookies
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – White Chocolate Cranberry Oatmeal Cookies
Ingredients
Dry Ingredients
- 1.5 cups Old-Fashioned Oats 120g
- 1 cup fine almond flour 110g
- 1/3 cup Vanilla Protein Powder (whey-casein blend) 31g (Pescience)
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
Wet Ingredients
- 1/4 cup coconut oil, melted 48g
- 1 egg
- 1/4 cup unsweetened applesauce 60g
- 1/4 cup honey 80g
- 1 tsp. vanilla extract
Mixins
- 30 g Lily's white chocolate chips or preffered brand
- 20 g dried cranberries chopped small
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Alternatively, you can spray the baking sheet well with nonstick and cook the cookies directly on the pan, I have done both.
- Mix the oats, almond flour, protein powder, baking powder, and cinnamon in a medium bowl and set aside.
- In a separate large mixing bowl combine the egg, melted coconut oil, applesauce, honey, and vanilla extract.
- Add the dry ingredients to the bowl with the wet and mix until just combined. Add the chocolate chips and cranberries and mix to evenly distribute. Do not overmix.
- Using a 1.5” cookie scoop (or spoon) scoop the cookies onto the baking sheet. You can fit 12 per standard baking sheet without issues. If you have issues with the batter sticking to the scoop (it is sticky and that is ok!!) spray the scoop with nonstick spray one time and continue scooping.
- Bake the cookies at 350 degrees for 11-12 minutes until they have golden edges and slightly browned tops. Let them cool for 5 minutes on the pan to set prior to moving them to a wire rack to cool completely.
Notes
- All nutrition facts are an estimate and will change with any substitutions.
- Do not over-mix. Over-mixing will make your cookies tough. Mix until just combined.
- This dough is meant to very sticky. Spray your cookie scoop with spray if it’s too sticky to work with.
