Healthy White Chocolate Shortbread Cookies with Cranberries

Healthy White Chocolate Shortbread Cookies with Cranberries

Just a week a half until Christmas! Where has the time gone? Well I can tell you where my time went…


It went to creating as many healthy versions of Christmas cookies as humanly possible before I leave to visit family for the holidays. It’s going quite well so far.


Today I made Healthy White Chocolate Cranberry Shortbread Cookies that literally melt in your mouth.







Healthy White Chocolate Shortbread Cookies with Cranberries

Yield: 11 cookies

Serving Size: 1 cookie

Calories per serving: 89

Fat per serving: 6g

Carbs per serving: 6g

Protein per serving: 4g

Healthy White Chocolate Shortbread Cookies with Cranberries

Melt in your white chocolate cranberry shortbread cookies made healthy!


  • 1/2 c almond flour
  • 3 tbsp. oat flour
  • 1 tbsp. tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 tbsp. avocado oil or coconut oil
  • 1 tbsp. sticky syrup (maple, agave, or honey)
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • 1 tbsp. white chocolate chips
  • 2 tbsp. dried cranberries


  1. In a large bowl, sift all dry ingredients together (almond flour, oat flour, tapioca flour, protein and baking powder).
  2. Stir in oil, water, vanilla and syrup.
  3. Mix until a dough forms.
  4. Fold in white chocolate chips and cranberries.
  5. Roll dough into a cylinder shape and wrap with plastic and place in the freezer for 20 minutes.
  6. While dough is firming up, pre-heat oven to 350F and prepare a cookie sheet with parchment paper.
  7. Remove cookie dough from the oven and slice it into 11 evenly sized pieces.
  8. Bake cookies for 6-7 minutes.
  9. Let cool completely before serving.

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