White Chocolate Cranberry Oatmeal Cookies (without butter)
These delicious oatmeal cookies are made with chunks of white chocolate, almond flour, sweet cranberries, oatmeal, protein powder and sweetened with a hint of honey and applesauce. They’re the perfect treat when you’re craving a homemade cookie but want something on the healthier side.
For these cookies, we use coconut oil instead of butter and almond flour instead of white flour, so they won’t spread as much as classic cookies. Instead, they’re thick, fluffy and rounded with a crunchy outside and soft center, at a fraction of the calories.
For more sweet treats, try chocolate Rice Krispie treats, pumpkin chocolate swirl brownies and classic chocolate chip cookies.
Why you’ll love this recipe:
- Made with simple ingredients.
- Ony 107 calories per cookie.
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: old-fashioned oats make the best chewy cookies. Do not use instant oats (quick oats) or steel-cut oats as it will change the texture of the cookie.
- Almond Flour: for extra protein we’re using almond flour in place of all-purpose flour. You can make these with oat flour or whole wheat flour.
- Vanilla Protein Powder: use your favorite or the one I used from PE Science.
- Coconut Oil: every cookie needs fat in order to spread into soft, moist cookies so we use coconut oil instead of butter.
- Unsweetened Apple Sauce: to save calories, we’re using unsweetened applesauce in place of one egg. If you don’t have applesauce, use 2 eggs and up your honey by ~ 25 grams (about 1 Tbsp.) since the applesauce adds sweetness to the cookie.
- Egg: binds everything together and adds texture.
- Honey: adds air to baked goods making these the perfect little puffs of oatmeal. Honey also keeps these soft cookies chewy and moist with browned edges. You can use maple syrup in its place.
- White Chocolate Chips: I’m using Lily’s white chocolate baking chips. They don’t melt the same as your typical chocolate chips which is why I LOVE them in this recipe. You can substitute them with any brand you prefer. Use chocolate chips, if preferred.
- Dried Cranberries: chop them extra small so you get little pieces in every bite. You can add sweet raisins instead to make these oatmeal raisin white chocolate cookies.
Variations
- Add a tablespoon of peanut butter for a peanut flavor.
- To make a cookie recipe with instant oatmeal, try this Maple Oatmeal Cookies recipe.
Dietary Modifications
- For dairy-free, use a dairy-free protein powder and dairy-free chocolate chips.
- For gluten-free, use a gluten-free protein powder and ensure your oatmeal is not cross contaminated with gluten.
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 or spray the cookie sheet with nonstick spray.
Step 2: mix cookie dough ingredients
Mix the oats, almond flour, protein powder, baking powder, and cinnamon in a medium bowl and set aside (image 1). In a separate large bowl, combine the egg, melted coconut oil, applesauce, honey, and vanilla extract. Whisk until well combined (image 2). Add the dry ingredients to the bowl with the wet (image 3) and mix with a wooden spoon until just combined (image 4). Add the white chocolate chips and cranberries (image 5) and mix to evenly distribute. Do not overmix (image 5).
Step 3: scoop and bake
Using a 1.5” cookie scoop or ice cream scoop, scoop the cookies onto the baking sheet. You can fit 12 per standard baking sheet without issues because these don’t spread a ton. If you have issues with the batter sticking to the scoop (it is sticky and that’s 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.
Expert Tip
For best results, do not overmix your dough. This will ensure the perfect chewy oatmeal cookies. Also, don’t be alarmed if your dough is sticky, it’s meant to be that way!
Recipe FAQs
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 or freeze and enjoy up to 3 months later.
We used almond flour to add a little extra protein but you can use all-purpose, whole wheat or oat flour. Each of these will slightly change the taste and texture of these cookies.
Check out some of our other recipes!
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White Chocolate Cranberry Oatmeal Cookies
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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
- This dough is meant to very sticky. Spray your cookie scoop with spray if it’s too sticky to work with.
- Do not over-mix. Over-mixing will make your cookies tough.
- All nutrition facts are an estimate and will change with any substitutions.
