Cranberry-Chocolate Cookies

star rating (9) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen cookies

Recipe photo

The tangy-sweet cranberries in this cookie are a bright complement to the dark chocolate bits; it's a combination we're sure you'll love in this 100% whole-grain cookie.

Cranberry-Chocolate Cookies

star rating (9) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen cookies
Published: 09/12/2012


  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup packed light or dark brown sugar
  • 2 tablespoons orange juice or water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups King Arthur White Whole Wheat Flour
  • 1 cup semisweet chocolate chips or chunks
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans or walnuts*
  • *Don't like nuts? Try roasted pumpkin seeds or sunflower seeds instead; very tasty!

Tips from our bakers

  • Reduce the salt to 1/4 teaspoon if you choose to use salted butter.


1) Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.

2) In a large bowl, beat together the butter, sugar, orange juice, vanilla, baking powder, baking soda, and salt.

3) Beat in the egg until combined; scrape the sides and bottom of the mixing bowl.

4) Add the flour, mixing until smooth. Stir in the chocolate chips or chunks, cranberries, and nuts.

5) Drop the dough by the tablespoonful onto the prepared baking sheets; a tablespoon cookie scoop works well here.

6) Bake the cookies for 12 to 14 minutes, until just beginning to brown around the edges. They won't look set in the center; that's OK.

7) Remove them from the oven, and let them cool on the pan.

Yield: 2 dozen cookies.


  • star rating 11/27/2014
  • Amy from Memphis
  • I just want to say that I have made these cookies many times and they are a hit! Everyone loves them. What's more, is that I am vegan, so I use vegan butter and a flax "egg". And, I think the whole wheat flour adds to the great texture of the cookies. Super delicious! Thanks for a great recipe :)
  • star rating 06/27/2014
  • from
  • star rating 10/17/2013
  • CocoaNut from KAF Community
  • Made these for my two grandchildren (5 & 3 years old) as a healthy snack. They loved them. As did their Mom, their Dad, my husband, my two sisters, etc. I got one out of the batch ! On my way to making another batch right now ! The best "healthy" cookie recipe I've tried to date !! Thanks so much.
  • star rating 03/15/2013
  • Lynn K from Suamico, WI
  • Fantastic recipe...simple, fast and refreshing (if that can be said of a cookie)!!
  • star rating 01/07/2013
  • Deb from Elgin, IL
  • I was surprised how easy these came together and how tasty they were! I substituted white chocolate chips for the regular. The pecans pull it all together I think. No one will ever know these are whole grain.
  • star rating 12/16/2012
  • Betty from Encinitas, Ca.
  • The basic recipe is OK, however, the chocolate seemed to over-power the cranberries - all I could taste was chocolate as the after taste. If I try again, I think I will either cut the chocolate to half, or perhaps omit altogether. Sorry - all of the recipes from KA have been so great, but I just felt I had to comment.
  • star rating 11/29/2012
  • Barb from Maribel, WI
  • Great taste, texture & love using whote whole wheat flour! Only had 1/2 cup of cranberries so used 1/2 cup chopped candied ginger and dark chocolate chips. 'Unbelievably good' was my husband's response! Wanted to make sure to use correct amount of flour so sifted then measured. I wil be experimenting with other types of dried fruits as well as using candied ginger again. My cookie scoop was smaller than suggested so I ended up with 3 dozen.
    Sounds like you've stumbled on a family favorite - be sure to note your add-in's for this recipe so it can be repeated again and again. Happy Baking! Irene @ KAF
  • star rating 10/10/2012
  • AngelaR from KAF Community
  • This was a very easy recipe to make. I made them today because I needed to use the dried cranberries I had on hand. The cookies are soft moist and chock full of flavor because of the cranberries, chocolate chips, and pecans. I think a Chocolate cranberry-chocolate cookie version is in order for extra chocolatey goodness. Another winner from KAF to add to my recipe box!
  • star rating 10/03/2012
  • Mah Shellz from Coal Fields of WV
  • I made these cookies for a large group of men of varying ages and the response was delightful. I've sent a lot of cookies to this group and these cookies, by far, had the most positive comments. One man even said they were the best cookies he ever had. You really should try these cookies. They're easy to whip up in a flash and no one will ever suspect they might be healthy. I use only the freshest and highest quality ingredients.

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