Healthy Cranberry Chocolate Chip Cookies
Yields: 12 cookies
These cookies are always a huge hit with my family during the holidays! They’re soft, chewy, and buttery—everything good classic chocolate chip cookies should be—and the festive cranberries add a big bright pop of festive flavor. They’ll keep for at least one week if stored in an airtight container… If they last that long! (And these cookies ship and freeze really well, too!)
  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In a separate bowl, stir together the butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in the cranberries and 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies spread a bit, but not too much!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

The cornstarch helps keep the cookies soft and chewy.

Any milk may be substituted for the unsweetened cashew milk.

Light brown sugar may be substituted for the coconut sugar.

The cranberries should be measured when whole, then diced! To quickly dice the cranberries, add them to a food processor (← that’s the one I own and love!), and pulse until they’re no larger than ¼ of their original size.

Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ¼ cup of dried cranberries that have been hydrated may be substituted. To hydrated the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the cookie dough. Just before mixing them in, drain and pat dry.

This recipe is easily doubled!

{gluten-free, clean eating, vegan option, low fat}
Recipe by Amy's Healthy Baking at