These Healthier Oatmeal Cookies are made with coconut oil and coconut sugar! They’re also packed with dark chocolate chunks and dried cranberries!
Happy Friday! Today is my last recipe for COOKIE WEEK! In case you missed it, I posted my Vegan Soft and Chewy Molasses Cookies on Monday and my Best Vegan Chocolate Chip Cookies on Wednesday. Although I’m not sure if there’s such thing as a truly healthy cookie, I thought I would post a healthier cookie recipe last, in case you’re cookied out by now haha.
Today I’m sharing my Healthier Oatmeal Cookies with Dried Cranberries and Chocolate Chunks!
I don’t think I had ever actually made oatmeal cookies until a few months ago when I was craving cookies and happened to have a bunch of oats lying around.
They’re so easy to make and I don’t feel quite as guilty letting my son eat them because they’re packed with heart healthy oats! I also tried to make these Healthier Oatmeal Cookies by using coconut oil and unrefined coconut sugar. I know there’s arguments that those ingredients aren’t necessarily the healthiest, but I’m going to pretend like they are 🙂
You could really pack anything into these Healthier Oatmeal Cookies but since it’s the holidays I thought it would work nicely to add in chocolate chunks and dried cranberries. They go together so well and dried cranberries always make me think of holiday baking.
I hope you all enjoyed my cookie week! As you’ve probably noticed I make a lot more savory recipes than sweet ones on here but I’ve recently been trying to broaden my baking skills and give you more sweet treats!
Recipe tips for Healthier Oatmeal Cookies with Dried Cranberries and Chocolate Chunks:
- This cookie recipe does not require that you chill the dough before baking, but if you like you can refrigerate it up to 3 days before using.
- I like to make monster sized oatmeal cookies but you can make them as large or small as you like.
- Feel free to add in any other mix ins you like, but just make sure to keep the measurements similar.
- If you do find that the cookie dough isn’t coming together you can always add in a little extra milk.
These Healthier Oatmeal Cookies are packed with dried cranberries and chocolate chunks making them perfect for dessert or a snack!
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened coconut oil
- 3/4 cup coconut sugar
- 1/4 cup unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water, let sit for 2 minutes)
- 2 cups old fashioned rolled oats
- 1/2 cup dried cranberries
- 3/4 cup chocolate chunks or chocolate chips
- Pre-heat oven to 350 degrees F. Line a large baking sheet with a non-stick mat or parchment paper.
- In a medium sized bowl mix together the flour, cinnamon, baking soda and salt.
- In a large bowl beat together the coconut oil and coconut sugar and creamy. Next add in the milk, vanilla and almond extracts and flax egg and beat again until combined. Use a wooden spoon or spatula to fold in the oats, dried cranberries and chocolate chunks. You can use your hands if you like.
- You can make these cookies however small or large you like. I used a 1/4 cup scoop and filled it about half way and then patted down the top of the cookie a little bit with my fingers. Bake cookies until bottom is slightly browned and tops are firm, 7-10 minutes, depending on how big you make them.
- Remove from oven and let cool on the baking sheet for 5 minutes and then transfer to a wire cooling wrap to cool the rest of the way.
Cookies can be stored at room temperature in an airtight container for 4-5 days. Cookies can be frozen in an airtight container for up to 3 months. Cookie dough can be refrigerator prior to use for up to 3 days.
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