Healthy Apple Cranberry Make-Ahead Icebox Cookies: an easy recipe with tasty dried apple & cranberries. This is a yummy cookie recipe for the kids after school snack and school lunches!
Craving sweets but trying to lose weight? Snack healthy and satisfy your sweet tooth at the same time with this delicious cookie recipe!
The past few weeks I’ve been on a mission to eat healthier to manage my weight and lose a few pounds!
Yep – no more excuses, I’m getting serious! I overate during the holidays and wasn’t very active….. and boom! Several pounds crept up on me!
So I’ve been riding our stationary bike, doing planks and lunges and making better food choices for my meals… but one thing I really struggle with is my sweet tooth! This girl here has a big one and it’s so hard for me to pass on dessert or the odd afternoon snack!
Do you find it hard too?
Here is a delicious and healthy cookie recipe your family will love!
Healthy Make-Ahead Apple Cranberry Icebox Cookies:
This is why I love these cookies:
– They are healthy: made with Liquid egg whites and whole wheat flour
– They are delicious with naturally sweet chopped dried apple and dried cranberries
– They can be made ahead and frozen so I can whip up a batch even when I’m short on time! Which is always- ha!!
This truly is a cookie you can enjoy without the guilt!
100% liquid egg whites is a convenient, fat-free, cholesterol-free and low-calorie alternative to regular eggs!
They can be used in any recipe that calls for eggs.
Cookies will never be diet food, but they can be relatively healthy…especially when using whole-grain flour, cutting back on the sugar and adding fiber-rich dried fruit.
This cookie is so tasty no one will guess that they’re also better for you!
So go ahead – get healthy and satisfy your sweet tooth at the same time!
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Recipe for Healthy Make-Ahead Apple Cranberry Icebox Cookies
Baking Supplies and Equipment:
Make a batch of these cookies for food gifts (teacher gift, hostess gift, neighbor gift):
Healthy Apple Cranberry Make-Ahead Icebox Cookies
Ingredients
- 1/4 cup 50/50 butter blend softened
- 2/3 cup sugar
- 1 tsp. vanilla
- 1/4 cup liquid egg whites
- 1 1/4 cup whole wheat flour
- 3/4 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/3 cup dried apples finely chopped
- 1/3 cup dried cranberries
Instructions
- - In a mixer beat together butter, sugar and vanilla until creamy. Beat in AllWhites®. Add flour, cinnamon and baking soda. Beat until well mixed. Add apples and cranberries.
- - On waxed paper, shape dough into a 10-inch log. Wrap tightly in paper and freeze at least 3 hours or until firm.
- - Heat oven to 350°F. With sharp knife cut log into 36 (1/4-inch) slices. Place 1-inch apart on ungreased cookie sheet. Bake 10 minutes or until cookies are a light golden brown. Remove from cookie sheet immediately; cool completely on wire rack.
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Heather is a Designer, True Color Expert® and proud military wife at 
I’ve never used All Whites – was worried they weren’t natural. But they sound really good for you. Thanks for the coupon!!
You’re welcome Heather for the coupon and yes they are natural and delicious!! I whip up these AllWhites for a quick hi-protein lunch too!
Would love to try this but, unfamiliar with 50/50 butter blend.
Lei 50/50 butter blend is available at your grocery store and can be found with the butters – it tastes like butter but has less calories!! I love it!!
These look delicious! I’ll let you know when I try them!
I’ve made a batch of them again already myself Debbie! My hubby and kiddos love them too!
These look delicious! I never thought to use just egg whites in cookies!
It’s the first time I’ve baked with egg whites too Rachel!! They are so healthy and yummy – perfect with a glass of milk, cup of tea or coffee!
These look so yummy! Love that they’re healthy too!!
These look delicious, Heather! Pinned!
Thanks Tara for pinning!!
These look absolutely delicious! Pinning!
Those look delicious! Thanks for sharing your recipe. 🙂
Thanks Amanda – they really are yummy – I’ve made a few batches of them!
If I can’t buy the Allwhite egg white ( in New Zealand) that is used in your recipe, would a whole egg or maybe two egg whiles be a good substitute?
Hi Jo-Anne! I wouldn’t use a whole egg or add a yolk at all because it would affect the baking of the cookies. I would think that if you used the same amount of real egg white it would work! Put your egg whites in a measuring cup to get the same amount and you should be fine! Thanks for visiting and enjoy the cookies!