The best ever oatmeal cookies and good to the last crumb!
Adapted from Blue Cottage Bakery’s Oatmeal White Chocolate Cranberry Cookies. Several years ago, prior to my healthy lifestyle, my husband and I owned the Blue Cottage Bakery and these cookies were our best seller. Today, I still make cookies on occasion but have found ways to make them much healthier. We prefer coconut oil over butter because of the added health benefits, not to mention it helps promote weight loss.
Oatmeal Cranberry-Walnut Cookies
These scrumptious cookies are chewy and delicious plus they are made with healthy ingredients so you can indulge a little without any regrets.
Yield 40 people
Serving Size 1 cookie
Ingredients
- 2 cups flour (I used White Whole Wheat King Arthur Brand - unrefined flour)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 cups old-fashioned rolled oats
- 1 cup unrefined coconut oil melted, (optional 1 cup unsalted real butter at room temperature)
- 1 cup coconut palm sugar
- 2 teaspoon vanilla
- 2 eggs
- 1 1/2 cups dried cranberries
- 1/2 cup walnuts diced
Instructions
- Preheat oven to 325 degrees.
- Tip: When measuring flour, spoon into measuring cup and level off being careful not to pack flour. It's important not to scoop flour from bag as this will pack flour and make a heavier cookie.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add oats and stir to combine.
- In a large mixing bowl, using an electric mixer, beat coconut oil and coconut palm sugar until incorporated, about 4 minutes. Add vanilla and eggs and mix on low speed until well combined. Add oat mixture a little at a time just until combined. Stir in cranberries and walnuts.
- Roll dough into small balls and place onto a parchment-lined cookie sheet or non-stick cookie sheet and place about 2" apart. You should get 40 balls altogether. Press cookies down slightly, place on the center oven rack. Bake cookies 7 minutes, rotate pan, and bake an additional 7 minutes, or just until set. Cookies should be still slightly soft in the center as they will continue baking when removed from the oven. Allow cookies to cool two minutes before transferring to a cooling rack.
- Allow cookies to cool completely, store in an airtight container for up to 3 days. For best results, do not refrigerate.
Notes
The fat in this recipe comes primarily from coconut oil which is considered a healthy fat and has numerous health benefits. To read more check out 101 Uses for Coconut Oil.
Nutritional Data using Butter: Yields: 40 cookies | Serving size: 1 cookie | Calories: 127 | Total Fat: 6 g | Saturated Fat: 3 g | Trans Fats: 0 g | Cholesterol: 20 mg | Sodium: 23 mg | Carbohydrates: 15 g | Dietary fiber: 1 g | Sugars: 5 g | Protein: 3 g | SmartPoints: SmartPoints: 5
Nutrition Facts below are for cookies with coconut oil.
Nutrition Information
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 23mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 6
Have you made this recipe?
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Do you think this recipe would work with almond or coconut flour for gluten-free? Sounds delish!
Jacqueline, Hmmmm….do both these flours generally sub well in other baked goods? If so, then definitely go for it! Please keep us posted on the results. 🙂
I love these cookies! It is great for satisfying my sweet tooth while keeping me healthy and lean for my upcoming wedding!
These sound amazing!
Love that these are not only yummy but healthy!!!
Just made these, on my! How tasty. My toddlers love them also. This recipe is going in my recipe binder 🙂 thanks so much!
With each cookie being eight points, are these large cookies?
Yes.
can you use stevia instead of coconut palm sugar?
Yes, just use the amount of stevia equivalent to the amount of sugar. Coconut sugar is the same amount of sugar as if you used the table amount so use the chart for that.
Has anyone tried making these substituting 1/2 of the sugar with blackstrap molasses?
These sound great! A family member is on a rigid sodium free diet for health reasons. Will these work if I leave out the salt? I have a sodium free baking soda. Thank you.
Lynn, Yes, that should be fine. It will effect the taste but the texture should be fine. 🙂