CRANBERRY AND OATMEAL COOKIES
Get ready to fall in love with these Cranberry and Oatmeal Cookies that are bursting with tangy cranberries and wholesome oats! Perfectly chewy and naturally sweetened, they're the ultimate guilt-free treat you'll crave.
Servings 10 Cookies
Ingredients
- 1 cup Rolled Oats
- ¾ cup Whole Wheat Flour
- ½ tsp Baking Soda
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
- ¼ cup Coconut Oil melted
- ¼ cup Maple Syrup or Honey
- 1 large Egg
- 1 tsp Vanilla Extract
- ½ cup Dried Cranberries
- ¼ cup Chopped Nuts (such as walnuts or pecans) optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the oats, whole wheat flour, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the melted coconut oil and honey (or maple syrup) until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the dried cranberries and chopped nuts (if using).
- Scoop dough into balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1Cookie | Calories: 234kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 123mg | Potassium: 160mg | Fiber: 4g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg
