Recipe of the Week: Clean Eating Cranberry Oatmeal Cookies
(recipe adapted from Amy’s Blueberry Oatmeal Cookies, which you can find here)
1 c instant (quick-cook) oats
¾ c oat flour
1 ½ tsp baking powder
½ tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil, melted
1 egg, room temperature
1 tsp vanilla extract
½ c agave
¼ c dried cranberries (or feel free to substitute whatever dried fruit you have on hand)
- In a medium bowl, combine oat, oat flour, baking powder, cinnamon, and salt.
- In a larger bowl, whisk together coconut oil, agave, egg, and vanilla. Add in the oat mixture and mix until incorporated.
- Add your dried fruit and fold into cookie mixture.
- Cover and chill the cookie dough for at least 30 minutes
- Preheat the oven to 350°F. Drop cookie dough on lined baking sheet (or brush butter/coconut oil on baking sheet to prevent sticking)
Bake at 350°F for 8-10 minutes or at 325°F for 13-15minutes for chewier cookies.
Enjoy!
To store, I keep my cookies in an airtight container in the freezer and take out as needed (I find that they stay fresher longer, which works well when I make double batches). Alternatively, you you can store them in an airtight container on your counter for up to a week.
Thank you Amy for inspiring this recipe!
For more recipes or meal ideas, please visit
http://www.pinterest.com/playbigplaynow/everyday-gourmet
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I’m so happy you enjoyed my cookies! Your cranberry twist sounds absolutely delicious. I have a bag of pomegranate-flavored craisins I’ve been meaning to put into this recipe; you may have just inspired me to do that! 🙂