Soft chewy cookies that are packed with oats, nuts and seeds.
These cookies are great as a quick breakfast and so fantastic to snack on at any time of the day. The best part is, they are packed with many good nutrients. I love having these on hand for all of us but especially for my kids because when they ask for a snack and I’m occupied, they can grab a couple of these themselves and it’s good for them!
You could switch up the ingredients if you aren’t too keen on what I chose. You could use sunflower seeds in place of pumpkin, add in vegan-friendly chocolate chips (it’s not my favourite, to be honest – I’m not your typical woman chocolate lover), you can even opt-out of using shredded coconut altogether (my daughter requested to not have coconut in my next batch of cookies, she doesn’t like coconut much).
For this recipe, I did make my own Oat Flour as well as Almond Flour.
Oat Flour is very simple to make. Add 1 cup of rolled oats to your blender or food processor and blend for about 20 seconds. (I use a Vitamix)
Almond Flour is quick too if you already have blanched almonds on hand. I have used slivered almonds as well as sliced almonds to make the flour. To blanch them, boil water, add almonds for 30 seconds, drain and rinse, then peel off the skin with your fingers. Let them dry before blending. Blend almonds for about 20 seconds in a blender or food processor.
Pumpkin seeds are high in protein, are a great source of unsaturated fats and packed with many good nutrients such as B2, vitamin K, beta-carotene (which your body then turns into vitamin A), folate and minerals including calcium, selenium, zinc, magnesium, iron, phosphorus, copper and manganese.
Dried cranberries are beneficial due to being an antioxidant and containing a rich source of Vitamin C. They also contain Vitamin E, and K1 and minerals including copper, manganese, potassium, calcium, magnesium, and phosphorus.
Coconut flakes are a good source of vitamin B6, and full of minerals like selenium, zinc, magnesium, copper and manganese.
You will find with my cookie recipes that I like to use a tablespoon to portion out my cookies, simply because I don’t have an ice cream scooper like you may have seen on other blogs (one day I will get one). I scooped out a well-rounded tablespoon to shape my cookies. I found it best to roll them into a ball first before gently flattening them and pressing the sides to keep everything together. If you are having a hard time keeping everything together, add a splash of water to your mixture until it feels right. Some of your fruit and nuts may fall out but that’s ok, snack on them while the cookies bake! I felt like they were going to fall apart but cooking them kept most of it in place. These cookies don’t expand so keep that in mind when shaping them.
After a few days (if they make it), store them in the fridge to maintain freshness. They are good for about 2 weeks. You could always double the batch and store the extras in the freezer. Place them on a plate on your counter to defrost. If you want to bring back some crispiness, reheat the cookies by placing them in the oven at 300 degrees F for about 5 minutes.
Coconut Cranberry Oatmeal Cookies
- 1 ½ cups rolled oats (Gluten-free if you need)
- 1 cup oat flour (store bought or blend 1 cup of rolled oats in blender or food processor)
- ⅓ cup almond flour (store bought or blend 1/3 cup blanched almonds in blender or food processor)
- ½ cup unsweetened shredded coconut
- ½ cup dried cranberries (chopped if they are large)
- ½ cup pumpkin seeds (optional)
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ cup coconut oil (melted)
- ⅓ cup maple syrup
- 1 tsp vanilla
- 1 flax egg (see below for instructions)
- Preheat oven to 350°F.
- Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, let sit for 15 minutes. (If you only have flaxseeds, blend them in a food processor, blender or coffee grinder)
- In a large bowl, mix all dry ingredients – rolled oats, oat flour, almond flour, unsweetened shredded coconut, dried cranberries, pumpkin seeds (if using), cinnamon, and baking powder.
- In a separate bowl combine the wet ingredients – melted coconut oil, maple syrup, vanilla, and flax egg.
- Combine wet and dry ingredients.
- Use a spoon or a tablespoon to scoop out the cookie dough and shape into a ball. Slightly flatten and mold the cookies into desired shape. Keep in mind that the cookie will not expand and will remain close to the shape you made.
- Place on cookie sheet lined with a non stick mat, or parchment paper. Place 1 inch apart.
- Bake for 13 to 15 minutes or until bottoms begin to become golden. Tops will still be a little soft.
- Transfer to cooling rack for a few minutes before eating.
- If you are not a coconut fan, you can leave out the coconut altogether, and use refined coconut oil instead of extra virgin (it doesn’t have that coconutty flavour).
- Optional – Add 1/4 cup to 1/2 cup of vegan-friendly chocolate chips.
- If you are having a hard time getting everything to bind, add a splash of water to the mixture. Another reason could be that your dried fruit is too lrge, chop them up if needed.
- Freezer friendly.
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