Makes 28 cookiesCalories 70 Prep Time 10 minutesTotal Time 30 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
½ cup unsalted butter, softened
¾ cup Splenda® Monk Fruit Granulated Sweetener
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
1 ½ cup old fashioned oats
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
⅓ cup stevia-sweetened white chocolate chips
½ cup dried cranberries
Nutrition Info Per Serving
Serving Size: 1 cookies
Calories
70
Total Fat
4.5g
Saturated Fat
2.5g
Cholesterol
15mg
Sodium
70mg
Total Carbs
13g
Dietary Fiber
1g
Sugars
2g
Protein
1g
Instructions
Preheat oven to 350ºF.
In a medium bowl, beat together butter and Splenda® Monk Fruit Sweetener until fluffy. Add egg and vanilla and beat again.
In a small bowl, mix together flour, oats, baking soda, baking powder, and salt. Then add the dry ingredients to the wet ingredients in two batches, beating in well after each addition. Fold in white chocolate chips and cranberries.
Scoop dough out into balls on a cookie sheet lined with parchment paper Using your thumb, press each dough ball down in the middle.
Bake for 8-9 minutes, until cookies are very lightly brown on the edges, but middle should still be soft. Remove, let cool, and enjoy!
Note
Store cookies in an air-tight container for up to 3 days, but cookies are best on the day they are made.
Add ¼ cup of toasted walnuts into the batter for an added crunch and a healthy fat.
