White Chocolate Cranberry Energy Bites


Who doesn’t love energy bites?! I’ll tell you who, people who either 1) don’t like yummy things, or 2) have never tried one. 

Energy bites have been one of THE things to make lately. They’re yummy, healthy, easy to take on the go, and crazy easy to make. I first came across them when I was nursing our youngest; the recipe I first made were called “lactation bites” because the ingredients in them (specifically the oats, flaxseed and brewer’s yeast) can help boost nursing mamas milk supply. Energy bites aren’t just for nursing mamas anymore though, they’ve gone fully mainstream now. 

One of my favorite things about energy bites is that you can customize them however you want. If you are a nursing mama, add a little more brewer’s yeast and flaxseed to your recipe; if you’re not big on dark chocolate chips, swap them out for milk chocolate or no chocolate. One of my favorite versions that I’ve made is White Chocolate Peppermint Energy Bites, perfect around the Holidays when you want something sweet and pepperminty without extra guilt. The basic recipe I use is the same for whatever kind I make, I just switch up some of the flavorings (peppermint extract vs vanilla extract, etc) and add-ins. 

Recently I made a new version for Aaron and his coworkers. Every other week his boss pays me to make yummy things for the team, which is a great way for me to test out new recipes. They always love it when I make energy bites, so I decided to try something new. Aaron loves white chocolate cranberry cookies, so I decided to turn them into an energy bite. They’re super easy and customizable, so feel free to add a little of this or take out a little (or all) of that. The brewer’s yeast is totally optional if it weirds you out or you can’t find it. If you do find some, yes, it does smell kinda weird, and if you put too much in, yes it will taste weird. But the amount in these is undetectable with the other ingredients, and it’s good for you (nursing or not, because it’s a good source of chromium).

I prefer to use desiccated coconut in this recipe versus shredded, because it’s a much finer cut that blends in indistinguishably with the other ingredients. It adds some moisture and chew to the bites, without leaving a coconut taste. Shredded coconut will still work though, so don’t be afraid to use it.

Yield: 48

White Chocolate Cranberry Energy Bites

A delicious spin on energy bites! White chocolate, cranberries, oats & peanut butter combine to make a satisfying, guilt-free treat.

prep time: 12 minscook time: total time: 12 mins


  • 2 cups old fashioned oats 

  • 1/4 ground flaxseed

  • 1 tbsp brewer’s yeast (optional)

  • 1/4 cup desiccated (or shredded) unsweetened coconut

  • 1 cup peanut butter

  • 1/2 cup honey

  • 1 tsp vanilla extract

  • 1/3 cup white chocolate chips

  • 1/3 cup dried cranberries


  1. To start, add 2 cups of old fashioned oats to a mixing bowl (I used my standing mixer with the paddle attachment). Add in the ground flaxseed, brewer’s yeast if you want it, peanut butter, raw unfiltered honey, vanilla extract, desiccated (or shredded) unsweetened coconut. Mix it all together on medium-low speed until well combined. 

  2. Add in the white chocolate chips and cranberries and mix on low until they're well dispersed throughout. 

  3. Using a cookie scoop (or tablespoon), scoop them out and roll into a ball using your hands. Place on a cookie sheet with parchment paper or a silicone mat on the bottom. Continue scooping and rolling until it’s gone. 

  4. Place the cookie sheet in the refrigerator for an hour or so, until firm. Store in either a gallon sized freezer bag or airtight container in the fridge. They’re good for 3-5 days in the fridge, but I’d be surprised if they last that long. 

Created using The Recipes Generator

I hope you enjoy these bites as much as we do, our kids are a huge fan of all the kinds and ask me to make them often. If you make any variations share them with us!


Looking for other yummy treats to make?

Check out this Pumpkin Cheesecake Recipe: