White Chocolate Cranberry Protein Cookies Recipe | Healthy Festive Treat

Soft, chewy high-protein cookies with festive cranberries and white chocolate chips. Ready in just 25 minutes!

Prep Time: 10 minutes | Cook Time: 12 minutes | Yield: 8–10 cookies | Protein per cookie: 8–10g

Easy Protein Cookie Recipe with White Chocolate and Cranberries

These healthy protein cookies combine the festive flavors of tart cranberries and sweet white chocolate in a soft, chewy texture. Perfect for holiday baking, post-workout snacks, or guilt-free desserts with your morning coffee.

What Makes These Protein Cookies Special

• High protein content: 8–10g protein per cookie
• Naturally sweetened with maple syrup or honey
• Gluten-free option using oat flour
• Festive holiday flavor perfect for Christmas baking
• No refined sugar in the base recipe
• Quick and easy – ready in under 25 minutes

Ingredients for White Chocolate Cranberry Protein Cookies

Makes 8–10 cookies

• 1 scoop vanilla or white chocolate protein powder (about 30g)
• 1 cup oat flour (or blended rolled oats for gluten-free)
• ½ tsp baking powder
• ½ tsp ground cinnamon
• Pinch of sea salt
• ¼ cup Greek yogurt (plain or vanilla)
• 2 tbsp pure maple syrup or raw honey
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• ¼ cup dried cranberries (unsweetened preferred)
• 2 tbsp white chocolate chips

How to Make Protein Cookies: Step-by-Step Instructions

Step 1: Prepare Your Baking Setup

Preheat your oven to 180°C (350°F) or 160°C fan-forced (320°F). Line a baking tray with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the protein powder, oat flour, baking powder, cinnamon, and salt. Whisk together to ensure even distribution.

Step 3: Combine Wet Ingredients

Add the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract to the dry mixture. Stir with a spatula or wooden spoon until a thick cookie dough forms.

Step 4: Add Mix-Ins

Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.

Step 5: Shape and Bake

Scoop tablespoon-sized portions of dough onto your prepared baking tray, spacing them about 2 inches apart. Gently press down to flatten slightly (these cookies won't spread much during baking).

Step 6: Bake to Perfection

Bake for 10–12 minutes until the edges are lightly golden brown. The centers may look slightly underdone but will firm up as they cool.

Step 7: Cool and Enjoy

Let cookies cool on the tray for 5 minutes before transferring to a wire rack. They'll continue to firm up as they set.

Tips for the Best Protein Cookies

Protein Powder: Whey, plant-based, or casein protein all work. Vanilla and white chocolate flavors complement the cranberries best.

Oat Flour Substitute: Make your own by blending rolled oats in a food processor until fine. For a nut-based option, try almond flour (cookies will be slightly more crumbly).

Storage: Store in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months.

Customization Ideas: Swap cranberries for dried cherries, add orange zest for citrus notes, or use dark chocolate chips instead of white chocolate.