Whole wheat Cranberry cookies
Whole wheat Cranberry cookies

Manvvi Bhatia



Prep Time

0 : 10

Cooking Time

0 : 15



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 16.6 g
Sat Fat 9.63 g
Salt 205.0 mg
Sugars 22.9 g
  • Other Items
  1. 170 Gms Unsalted Butter
  2. 1 or 1/2 cup brown sugar
  3. 2 tsp Cinnamon
  4. 1/4 tsp Ginger
  5. 1/4 tsp Nutmeg
  6. 1/2 tsp Baking Powder
  7. 1/2 tsp Baking Soda
  8. 1/2 tsp Salt
  9. 1 tbsp Vanilla Extract
  10. 1 big egg or 2 small ones
  11. 100 Gms Rolled Oats
  12. 160 Gms Whole Wheat Flour
  13. 2 cups Dried Cranberries
  1. Preheat the oven to 175° C.
  2. In a large mixing bowl cream together the butter, sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, salt and vanilla using an electric mixer.
  3. Beat in the egg and mix in well. Add the oats, whole wheat flour, cranberries and mix on low until thoroughly combined.
  4. Place tablespoonfuls of the dough onto a prepared baking sheet. A few inches apart.
  5. Place in the preheated oven bake the cookies for 15 minutes or until the cookies are beginning to brown around the edges, but are still soft in the center.
  6. Remove from the oven, and allow them to sit for a couple minutes on the tray. Transfer to a wire rack and cool completely.