1.14.2013

{Guest Post} White Chocolate and Cranberry Cookies


Hello there. I am Miryam from Eat Good 4 Life.

From the name, you can gather a little bit about my food philosophy, which is pretty much keeping it fresh, natural, and using best quality ingredients possible.

Today I will be posting these superb cranberry and white chocolate whole wheat cookies for my friend at Culinary Couture, so I hope you like them :-)

What can I say about these cookies but that they are just super good .

I actually used my recipe from from the coconut and chocolate chip cookies I made a while back. It was a very simple substitution :-)

I have been using fresh and dried cranberries all this season. I just love them, so I figured I'd incorporate some dried cranberries and white chocolate to make a different version of the coconut cookies. I am so glad I did because the combination worked really well.

The thing that I like the most about these cookies is that they are not too sweet. I mean, compared to other regular cookies out there, I think these are pretty good, don't you?

I think you can still decrease the sugar content a little bit more if you like, but the 3/4 cup quantity was just perfect. 

Well, I really hope you enjoy these cookies. If you try them, let me know how you like them.

Enjoy!

Here you can see the 6 oz of chocolate being chopped, as well as all of the ingredients in the bowl just about being all mixed in. I did that step with a rubber spatula.

Here you can see the batter and the cookies already baked. They are just out of this world.

You will need a big glass of milk with these white chocolate cookies :-)


White Chocolate and Cranberry Cookies

Yield: 30 cookies
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Ingredients:

2 cups whole wheat pastry flour
2 eggs
1/2 cup olive oil
1/2 cup coconut oil, softened at room temperature
3/4 cup unrefined sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup dried cranberries
6 oz. white chocolate baking bar, chopped (I used Ghirardelli brand)
Pinch of salt


Directions:

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper and set aside.

Beat sugar and coconut butter. Add eggs, vanilla extract, and olive oil, and combine until creamy. I do this with a portable hand mixer. Add flour, baking soda, chopped chocolate, cranberries and salt, and combine with a rubber spatula.


Place a tablespoon (I used a medium cookie scoop) of dough onto the baking sheets. Flatten cookies slightly with the palm of your hand.

Bake 7-9 minutes or until golden brown. Leave on the cookie sheet for 2-4 minutes before removing to cool completely on a wire rack.


Nutrition facts calculated based on the recipe giving 30 cookies.
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