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Cranberry White Chocolate Cookies diabetes friendly recipe

Cranberry White Chocolate Cookies

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Makes 28 cookies
Prep Time 10 minutes
Total Time 30 minutes
Made with Splenda® Monk Fruit Sweetener
Calories 70

Ingredients

½ cup unsalted butter, softened

¾ cup Splenda® Monk Fruit Sweetener Jar

1 egg

1 teaspoon vanilla extract

½ cup all-purpose flour

1 ½ cup old fashioned oats

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

⅓ cup stevia-sweetened white chocolate chips

½ cup dried cranberries

Nutrition Info Per Serving

Serving Size: 1 cookies

Calories 70
Total Fat 4.5g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 70mg
Total Carbs 13g
Dietary Fiber 1g
Sugars 2g
Added Sugars 0g
Protein 1g
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Instructions

  1. Preheat oven to 350ºF.
  2. In a medium bowl, beat together butter and Splenda® Monk Fruit Sweetener until fluffy. Add egg and vanilla and beat again.
  3. In a small bowl, mix together flour, oats, baking soda, baking powder, and salt. Then add the dry ingredients to the wet ingredients in two batches, beating in well after each addition. Fold in white chocolate chips and cranberries.
  4. Scoop dough out into balls on a cookie sheet lined with parchment paper Using your thumb, press each dough ball down in the middle.
  5. Bake for 8-9 minutes, until cookies are very lightly brown on the edges, but middle should still be soft. Remove, let cool, and enjoy!

Note

  • Store cookies in an air-tight container for up to 3 days, but cookies are best on the day they are made.
  • Add ¼ cup of toasted walnuts into the batter for an added crunch and a healthy fat.

Nutrition Info Per Serving

Serving Size: 1 cookies

Calories 70
Total Fat 4.5g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 70mg
Total Carbs 13g
Dietary Fiber 1g
Sugars 2g
Added Sugars 0g
Protein 1g
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Made With

Splenda® Monk Fruit Sweetener Jar

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