White Chocolate Cranberry Almond Cookies
2 cups whole wheat pastry flour
½ cup Splenda
¼ cup Splenda Brown Sugar Blend
¼ cup Egg Beaters
1 tsp Vanilla
1 tsp Baking Soda
1 tbsp Chia seeds
½ cup Cranberries
½ cup white chocolate chips
¼ cup almond slivers
Combine all ingredients except the last three in a medium bowl. Fold in last three ingredients until distributed evenly.
Chill dough for 20 minutes.
Using a cookie scoop, scoop dough out onto baking sheet covered with a Silpat. Bake for 12 minutes at 350 degrees. Let cool for a few minutes then remove from baking sheets and let cool thoroughly on a cooling rack.