Oat and Cranberry cookies are the best!
Oat and cranberry cookies are such a family favourite! When you get the munchies, it’s always nice to know that there’s something you can enjoy with feeling guilty. You’re going to love the combination of cranberries, dark chocolate and the crunch of oats. Throw in some chia and almonds, and these cookies are flavour and fibre loaded! Yum!Jump to Recipe
Rolled oats are a super good way to get prebiotic fibre into your diet. You can always personalise the recipe too! Instead of cranberries, use sultanas or currants. What about chopped up dates? There’s not much sugar in the recipe because there’s enough sweetness in the dried fruit and dark chocolate. In fact, sometimes I’ve made them with only 1/2 a cup. This recipe will be featured in my Plate of Care training modules. Everyone keeps asking for lower sugar, higher fibre snacks.
How to make Gluten Free version
Oat and cranberry cookies can be made as a gluten free option. Check the labels on the oats, but there are brands out there that claim GF. And you can swap the wholemeal flour out for almond or hazelnut meal. Gluten free flour is ok, but the texture won’t be as chewy. If you use either of the ‘meal’ options, you’ll add in more fibre and protein, as well as iron. Even without needing Gluten free, they make a great cookie!!!
Oat and cranberry cookies
- 1 large microwave safe mixing bowl
- 2 baking sheets
- 250 g butter
- 3/4 cup brown sugar
- 3 eggs large
- 1 cup cranberries semi dried
- 1 cup dark chocolate chips
- 1/2 cup almond flakes
- 3 cups rolled oats
- 1.5 cups wholemeal plain flour
- 2 tsp baking powder
- 1/2 cup chia seeds
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Preheat oven to 160C fan forced, and line both baking sheets with baking paper
- Melt the butter in the microwave until just slightly melted, not too hot
- Add the sugar and mix really well
- Beat in the 3 eggs
- add the cranberries and choc chips
- Add in all the other ingredients and mix well. It will be a firm dough, so a good arm workout!
- Take heaped tablespoons of mixture, roll into a ball and then flatten onto the trays. Bake for 20 minutes, turning the trays around half way through cooking