Oatmeal Cranberry Cookies
A buttery oatmeal cookie, studded with tart cranberries. A beautifully festive holiday cookie!
Servings: 18 cookies
Calories: 102kcal
Ingredients
- 5 tablespoons SunButter No Sugar Added
- 5 tablespoons maple syrup or raw honey
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice *prevents reaction between SunButter and baking soda, omitting will cause the cookies to develop a tasteless and harmless green color
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 cups gluten free sprouted oats *1 cup blended into flour
- 1/2 cup fresh cranberries roughly chopped, or sub 1/3 cup dried cranberries
Instructions
- Preheat oven to 350º F. Line a large cookie sheet with parchment paper or a silicone liner and set aside.
- In a mixing bowl, combine the maple syrup, coconut oil, SunButter, lemon juice, vanilla extract, cinnamon, ginger, baking soda and sea salt. Mix well to combine.
- Add the oats, oat flour, and coconut to the bowl, and stir until combined.
- Roughly chop fresh cranberries (skip if using dried cranberries).
- Fold the cranberries into the cookie dough.
- Scoop the cookie dough onto the lined baking sheet, leaving space between each cookie to allow it to spread.
- Bake cookies for 10-14 minutes.
Notes
How to Store Cookies
Once the cookies have fully cooled, remove them from the baking tray. Add them to an airtight container and store in the refrigerator for up to 5 days. Otherwise, add them to a freezer safe container and freeze them up to 3 months. Allow the cookies to defrost for about 10 minutes prior to enjoying (the cranberries need to defrost!).Tips and Variations
Mix up this recipe for cranberry oatmeal cookies to make them perfect for you! No SunButter? Any nut butter works – try cashew butter or almond butter. Fresh cranberries too tart? I love the fresh and tart taste of fresh cranberries in these cookies – it’s unexpected and delicious! But if you prefer, use dried cranberries or even chopped blueberries in these cookies. Dislike Coconut? Add an additional 1/3 cup of oats and omit the coconut. Use avocado oil in place of the coconut oil. Cranberry White Chocolate Oatmeal Cookies: Add in 1/3 cup of mini white chocolate chips (plus a few extra on top!) to the batter along with the cranberries.Nutrition
Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 49mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg