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  • Brittany Sparks

Cranberry White Chocolate Chip Cookies

Looking for a Kidney Friendly Christmas cookie to enjoy this Holiday season? Well these tasty cranberry and white chocolate chip cookies can be a festive addition to any holiday table. Say goodbye to cranberry garnishes and instead use them as a festive dessert. With only 38 mg of potassium and 23 mg of phosphorous per cookie this dessert is a kidney friendly treat. These cookies are also heart healthy as they are made using applesauce and canola oil in replace of butter.

Cranberries bright red color is attributed to anthocyanins, a phytochemical present in red and blue colored fruits and vegetables. Cranberries also contain the phytochemical procyanidins which has been shown to be beneficial in helping to prevent bacteria growth in the urinary tract. Fresh cranberries are low in calories, high in fiber, and vitamin C.

Make sure to space cookies out by one inch to allow room for expansion. Bake cookies for about 15-17 minutes or until they start to turn golden brown. They should be slightly firm to the touch.

The cranberries will burst when baking and release their juice making for beautiful red streaks throughout the cookie.

These cookies are soft in texture, almost cake like consistency. This is due to using applesauce in replace of butter to help make these cookies a heart healthy treat. The batter will be moist so make sure to use a spoon to drop the batter onto the cookie sheet.


Cranberry White Chocolate Chip Cookies

Makes 18 Cookies

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min


  • 2 Cups Fresh Cranberries

  • ½ Cup (4 oz) Unsweetened Applesauce

  • 1/3 Cup White Chocolate Chips

  • 1 Tbsp Canola Oil

  • ¾ Cup Sugar

  • ½ Tsp Almond Extract

  • 1 Egg, Beaten

  • Zest of 1 Lemon and 2 Tbsp Lemon Juice

  • ¼ Tsp Baking Soda

  • 1 1/3 Cup All Purpose Flour


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray.

  2. In a large bowl add the fresh cranberries, applesauce, canola oil, sugar, almond extract, egg, lemon juice and zest and stir to combine. Next add in the white chocolate chips and stir.

  3. Add in the flour and mix until incorporated. The dough will be moist.

  4. Using a spoon dollop spoonful’s of the batter onto the baking sheet about 1 inch apart. You should get about 18 cookies.

  5. Bake at 375 degrees for 15-17 minutes or until the cookies start to turn golden brown.

Nutrition Facts

Serving Size: 1 Cookie

Calories 102, Total Fat 2.1 g, Saturated Fat 0.8 g, Monounsaturated Fat 0.9 g, Polyunsaturated Fat 0.3 g, Sodium 25 mg, Total Carbohydrate 19 g, Dietary Fiber 0.7 g, Protein 1.5 g, Potassium 38 mg, Phosphorous 23 mg.


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