Healthy Oatmeal Cranberry Cookies

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5 from 1 vote

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www.theconsciousplantkitchen.com

These Healthy Oatmeal Cranberry Cookies are healthy breakfast cookies with a delicious sweet crunchy texture. They are packed with healthy wholesome ingredients, half the fat and half the sugar of regular oatmeal cookies.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-oatmeal-cranberry-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 154.2kcal

Author: Carine Claudepierre

Ingredients

1 cup Quick Oats (note 1)
1 cup All-Purpose Flour (note 2)
1 ½ teaspoon Baking Powder
1 teaspoon Cinnamon
¼ cup Coconut Oil melted (note 3)
½ cup Maple Syrup (note 4)
1 teaspoon Vanilla Extract
½ cup 50% Less Sugar Dried Cranberry (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Lightly oil it with cooking oil spray. Set aside.
In a mixing bowl, whisk quick oats, flour, cinnamon, and baking powder.
Stir in maple syrup, cooled, melted coconut oil, and vanilla extract using a rubber spatula, until the dough is sticky and consistent. If too dry, add a little extra melted coconut oil. If too runny, add a little extra flour.
Fold in dried cranberries and stir to incorporate evenly.
Divide the mixture into 12 even portions, lightly oil your hands, and roll into a ball.
Place each cookie dough ball on the prepared baking sheet leaving a thumb of space between them.
Press the top of the balls with your hands to form thick cookies.
Bake the cookies at 350 °F (180 °C) in the center of the preheated oven for 14-16 minutes until nicely golden brown on the edges.
Let the cookies cool down on a cooling rack.

Notes

Note 1: Do not swap quick oats for rolled oats as the cookies will be fragile and fall apart easily. Use gluten-free quick oats if needed.

Note 2: All-purpose flour can be swapped with spelt flour or white whole wheat flour. We didn't try all-purpose gluten-free flour.

Note 3: You can swap for melted plant-based butter, or melted butter if you use dairy in your kitchen. Light olive oil works as well but the texture is a bit more crumbly.

Note 4: Any liquid sweetener can be used, like agave syrup, coconut nectar, or coconut syrup.

Note 5: I used 50% less sugar dried cranberries. You can swap half the cranberries for chopped walnuts or pecan. You can swap all the cranberries for raisins.

Storage: You can store the cookies in an airtight container for up to 5 days in the fridge. Freeze them for up to 1 month in sealed Ziploc bags and thaw the day before at room temperature.

Nutrition