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Cashew Cranberry Oatmeal Cookies Recipe

With all the superfoods that nature offers up, why not upgrade your classic cookie recipes with a bit more flavor and nutrition? Organic cashews make the perfect addition to a soft oatmeal cookie. Add in cranberries and each bite will give you just the right amount of sweetness, chewiness and crunch you crave during the holiday season (and beyond)!

INGREDIENTS

1½ sticks unsalted butter, room temperature

½ cup organic cane sugar

1 cup brown sugar

2 organic eggs, room temperature

2 tsp. maple syrup

1¼ cups unbleached all-purpose flour

3 cups old-fashioned oats

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

1 cup Navitas Organics Cashew Nuts, chopped

1 cup dried cranberries

1 cup white chocolate chips

Toppings:

½ cup Navitas Organics Cashew Nuts, chopped

½ cup dried cranberries, chopped

1½ cups white chocolate chips, melted

DIRECTIONS

Preheat oven to 350˚F and line two baking sheets with parchment paper.
In a large bowl, mix together butter and sugars until fully incorporated.

Add in eggs and maple syrup, continuing to mix until light and fluffy.

Pour in flour, oats, salt, and cinnamon, stirring until combined.

Fold in cashews, cranberries and white chocolate chips until evenly dispersed throughout cookie dough.

Chill dough in fridge for one hour.
Scoop out ¼ cup portions of dough and roll into balls, placing on cookie sheet two inches apart.

Bake for 14-17 minutes golden on the edges.

Let cool completely before drizzling with melted white chocolate, and topping with chopped cashews and cranberries.

Makes 8-10 cookies

 

Submitted by Abby Thome | The Thome Home