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Biscuits au chocolat blanc et aux canneberges

White Chocolate and Cranberries Cookies

Preparation: 15 minutes / Servings: 20 medium-sized energy balls

Cooking time: 10 to 12 minutes

Yield: 12 to 18 Cookies

We're celebrating the arrival of December with a holiday recipe that will please young and old alike: decadent white chocolate and cranberry cookies. A quick and easy recipe that doesn't compromise on flavour!

Get cooking!


  • 1/2 cup deodorized coconut oil Maison Orphée, room temperature
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 1 1/2 cup whole wheat flour
  • 1/2 cup rolled oats
  • 5 mL (1 tsp.) baking soda
  • ¼ tsp. fine gray sea salt
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries


1. Preheat oven to 190 C (375 F). Place rack in center of oven.

2. In a large bowl, beat coconut oil and brown sugar until smooth and creamy. Stir in egg, milk and vanilla.

3. In a separate bowl, combine flour, oats, baking soda and salt. Transfer to wet bowl and mix with a spatula. Stir in chocolate and cranberries.

4. Drop dough by spoonfuls onto a parchment-lined baking sheet.

5. Bake for 10 to 12 minutes depending on size of cookies. When baked, cookies will be lightly browned on the outside and still soft in the center.

6. Let cool for a few minutes and enjoy!

*Store in an airtight container.


Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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