Packable Snackables: No-Bake White Chocolate Cranberry Cookies

With this super-simple, fun-to-make travel snack, the joy of vacation begins long before you’re on the plane! That’s because, with no need to even turn on the oven, the kids can get hands-on while helping make this recipe. Get the recipe below and let the getaway memories begin!

How to Make No-Bake White Chocolate Cranberry Cookies


  • 3 ½ cups flour
  • 2 tablespoons sugar (optional)
  • ½ teaspoon sea salt
  • ½ cup + 2 tablespoons peanut butter
    • substitutions: sunflower seed butter, cookie butter, soynut butter or coconut butter
  • ¾ cup honey
  • ½ cup almond milk
  • 1 tablespoon vanilla extract
  • 11 ounces white chocolate chips
  • 11 ounces dried cranberries


  1. In a large mixing bowl, combine flour and sea salt. Mix well.
  2. In a microwave-safe bowl, combine the peanut butter and honey, heat until melted, and stir together.
  3. Add vanilla extract to the peanut butter and honey mixture and stir.
  4. Add the liquid mixture to the dry mixture and stir until fully combined.
  5. Slowly add milk, one tablespoon at a time, until a very thick dough is formed. You may not need the entire ½ cup of milk.
  6. Stir in the white chocolate chips and dried cranberries until fully incorporated.
  7. Line a large baking sheet with wax paper. Using your hands, form small balls and press into a cookie shape on the baking tray. Using a fork, press down on each cookie twice to create cross-hatching.
  8. Refrigerate for at least 30 minutes to solidify.
  9. Pack in a small plastic container and place in your carry-on bag!


To add more protein to the cookie, substitute 2 standard scoops of vanilla protein powder for ½ cup of the flour and the vanilla extract

Customize the base recipe with a butter of your preference, nut or non-nut. And try different dried fruit and chocolate chips!

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