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White Chocolate & Cranberry Cookies

December, 2019

White Chocolate & Cranberry Cookies

White chocolate, cranberry and spelt is a classic cookie combination and for good reason. These cookies did not last long in my house!

You can store these in an air-tight container for up to two weeks in the cupboard (in cool weather) or the fridge (in warm weather).

White Chocolate & Cranberry Cookies

Makes 8


  • 1 cup wholemeal spelt flour (or normal plain flour)

  • 1/2 cup rolled oats

  • 1/4 tsp baking powder

  • 1/2 tsp cinnamon

  • 1 tbs honey or maple syrup

  • 1/2 cup melted butter

  • 1 egg

  • 1/4 cup milk of choice

  • 1/4 cup white chocolate chips

  • 1/4 cup dried cranberries

  • 2 tbs chopped pistachio

  • 25g white chocolate for decoration


  1. Pre-heat oven to 180⁰c and line 2 baking trays with baking paper

  2. Add flour, oats, baking powder and cinnamon in a mixing bowl and mix to combine

  3. Then add honey, butter, egg and milk. Mix to combine

  4. Softly stir in the chocolate chips, cranberries and pistachio

  5. Place 8 heaped tablespoons onto the baking trays and slightly flatten and shape so the dough is round

  6. Cook for 10 minutes

  7. Remove from the oven to cool

  8. Once cool, melt chocolate over steam and then drizzle over the cookies on the baking tray

  9. Leave until chocolate is set before eating

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