Whole Wheat Cranberry Almond Cookies
Elevate your cookie game with these Whole Wheat Cranberry Almond Cookies, a delightful combination of wholesome ingredients and irresistible flavors. Made with hearty whole wheat flour, these cookies boast a perfectly soft and chewy texture, complemented by the sweet-tart pop of dried cranberries and the nutty crunch of toasted almonds. The addition of brown sugar adds a deep, caramel-like richness, while a hint of vanilla ties everything together. Ready in under 30 minutes, these cookies are as easy to prepare as they are delicious. Whether enjoyed as a cozy afternoon treat or a thoughtful holiday gift, these healthier homemade cookies are sure to impress. Perfect for cookie enthusiasts seeking a nutritious yet indulgent dessert, they pair beautifully with tea, coffee, or a refreshing glass of milk.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Dried cranberries
- 0.5 cups Chopped toasted almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the dried cranberries and chopped toasted almonds using a spatula until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers of the cookies may still appear slightly soft, which is fine.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Whole Wheat Cranberry Almond Cookies with a glass of milk or a cup of tea!
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 13.5 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
