Chewy Oatmeal Cranberry Cookies with White Chocolate Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the light butter, Swerve brown sugar, and Swerve granulated sugar until light and fluffy. Add the eggs and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Gently fold in the oats, unsweetened dried cranberries, and sugar-free white chocolate chips.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden but centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
WW Points Calculation:
- Light butter, 1/2 cup: 12 pts (or 8 pts if using apple sauce + light butter combo)
- Swerve Brown Sugar Replacement, 1/2 cup: 0 pts
- Swerve Granulated Sugar Replacement, 1/4 cup: 0 pts
- Whole wheat flour, 1 3/4 cups: 14 pts
- Unsweetened dried cranberries, 1/2 cup: 6 pts
- Lily’s Sugar-Free White Chocolate Chips, 1/2 cup: 9 pts
- Old-fashioned oats, 2 cups: 16 pts
- Eggs, 2 large: 0 pts
- Vanilla extract, 1 tsp: 0 pts
- Baking soda, cinnamon, and salt: 0 pts
Total Points: Approx. 57
Servings: 24 cookies
Per Cookie: 2.4 points
Nutrition Information (per cookie):
- Calories: Approximately 90
- Fat: 3g
- Protein: 2g
- Carbohydrates: 13g
- Sugar: 3g
- Sodium: 75mg
I'm waiting for your comments! Enjoy!
