Chocolate chip cranberry cookies with Rice Bubbles are a not so guilty treat when you need a sweet fix or a simple sometimes lunch box filler for kids. They are quick and easy to make, with plenty of crunchy cookie goodness!
- Healthy Rice Bubble slice
- Lunch box recipes for kids
- After school snack ideas
- Chocolate Chip Weetbix biscuits
Chocolate Cranberry Rice Bubble Cookies
My worst habit is easily my sweet tooth and it’s so easy to reach for something naughty, like a chocolate biscuit or some other sweet treat. These cookies were an attempt to cure the sweet cravings while loading up with superfood boosts with cranberry and dark chocolate.
The best part about these chocolate cranberry Rice Bubble cookies is the fact they are so filling! Much like my choc chip Weet-bix biscuits.
No joke… one cookie cures my sweet tooth craving usually and I find myself snacking far less when I have a batch of these in the house.
Best of all, the kids enjoy them too. We sometimes pop one in their lunch boxes or they work as an afternoon snack after school.
Benefits Of Cranberries
While these cookies aren’t completely guilt-free (hello chocolate and sugar), they do have the added benefit of cranberries.
Cranberries add a subtle burst of flavour, being that they are a little sweeter than sultanas or raisins for baking. But wait… there’s more!
According to WebMD, a cup of cranberries includes the following vitamins and nutrients:
- 25% of your daily requirement of vitamin C
- Approximately 9% of the daily requirement of vitamin A
- Approximately 6% of the daily requirement of vitamin K
- 2% of the daily requirement of potassium
- 1% of the daily requirement of iron and calcium
While some of the vitamin content is reduced when using dried cranberries, they are still one of the best sources of antioxidants you will find. With high levels of anthocyanins, they have been identified as having anti-inflammatory and anti-cancer benefits.
Team cranberries with delicious dark chocolate chips and you get a great little antioxidant boost when enjoying these cranberry chocolate chip cookies.
How To Make These Cranberry Chocolate Chip Cookies
These cookies are more on the crunchy side than chewy, with the extra crunch of Rice Bubbles cereal mixed in. The best part is, all you need to do is mix all your ingredients up, scoop into cookies on your tray and bake.
Here are the ingredients you will need:
- Wet ingredients – Melted butter, vanilla essence and eggs.
- Dry ingredients – Plain flour, baking soda, salt and brown sugar for some added sweetness.
- The best bits – This recipe uses Rice Bubbles which is the Australian version of Rice Krispies cereal. You can use any puffed rice cereal though. This is what adds the delicious crunch to these chocolate chip cookies. And of course, those 2 essential high antioxidant ingredients – dark chocolate chips and dried cranberries.
Tip: If you find your cookies are spreading too much on the tray when you bake them, try putting your cookie mixture in the fridge for an hour beforehand. The warm mixture tends to spread, so chilling it will keep the cookie shape better.
Cranberry Chocolate Chip Cookie Variations
Cranberries also taste amazing with white chocolate so you easily switch out the dark chocolate chips for white chocolate chips or even milk chocolate. If you want them to be a little on the extra naughty side, double up the amount of chocolate included. Yum!
Got no puffed rice cereal? Use oats instead as an alternative ingredient. They won’t be as crunchy, but they will still taste great.
Looking for something more indulgent? This old-fashioned chocolate coconut slice is a classic slice recipe!
- 3/4 cup butter, melted
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups plain flour
- 1 cup mini dark chocolate chips
- 1 cup dried cranberries
- 2 cups crispy rice cereal
- Preheat oven to 200 degrees Celsius and prepare 2 baking trays.
- Mix all ingredients in a large bowl until well combined.
- Form balls of mixture on your baking tray and press down into cookie shapes.
- Bake for 18-20 minutes or until golden brown.
- Allow cookies to cool before serving.
These cookies are not overly sweet however you can swap out the dark chocolate for milk or white chocolate chips instead for a sweeter variation.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 208mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g
These figures are aimed to be a guide only.