Delicious and healthy, Cran Apple Oatmeal Cookies studded with plenty of fruit, and buttery walnuts. They’re great to serve as snacks, too!
I love cookies. A lot. I just never seem to make them at home, but that will have to change. These delicious morsels are based on a Pumpkin Oatmeal Cookie recipe that I made last year, and are so much tastier. They may not be AS healthy, but they are still much better than their competition.
Instead of flattening them out a bit, I made mine into little mounds; so they have a near muffin consistency. Personally, I really enjoy that, but if you want something more crunchy, flatten them out more and bake them for a little longer. Chunks of apple jut from its soft interior, dotted with tart dried cranberries and buttery walnuts, everything melds together in a tasty melody.
These Cran Apple Oatmeal Cookies are really easy to make, and even easier to enjoy. Maybe for breakfast? For me, it’s any time. I don’t see them lasting very much longer on the cooling rack in the middle of my kitchen. I’m pretty sure that they are teasing me with their presence alone. Maybe cookies were a bad idea…
One Year Ago: Crisp Apple Pie Oatmeal
- 1 1/2 cups Rolled Oats
- 1 cup Whole Wheat Flour
- 1 tablespoons Ground Cinnamon
- 1/2 teaspoon Baking Powder
- 1/2 teaspoonBaking Soda
- 1/2 teaspoon Salt
- 1/2 cup Warm Water
- 1 tablespoon Ground Flaxseed
- 1/2 cup Apple Sauce
- 1/2 cup coconut sugar
- 1/4 cup Coconut Oil, Room Temperature
- 2 teaspoons Vanilla Extract
- 1 cup Diced Apples, make sure they are small!
- 1/2 cup Dried Cranberries
- 1/2 cup Chopped Walnuts
- In a large bowl, stir together the rolled oats, flour, baking powder, baking soda, salt, and cinnamon.
- Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes.
- Use a whisk in a small bowl to mix the apple sauce, sugar, coconut oil, and vanilla together. Then, add the flax/water to the wet mixture and whisk together until evenly combined.
- Pour the wet ingredients into the dry and stir together until there are no dry pockets. Fold in the apple, dried cranberries and walnuts into the cookie dough until even distributed.
- Using two baking sheets coated with a very thin layer of coconut oil, spoon 2.5-3 tablespoon-sized mounds of dough 1" apart. Bake for 15 minutes, or more if you prefer crunchier cookies.
Vitamin C: 1%
Iron: 6.2% These nutrition facts are approximate.
Nutrition Information:Yield: 20 Serving Size: 1 grams
Amount Per Serving: Calories: 127Unsaturated Fat: 0g
Also, I have to thank my boyfriend’s lovely mom for giving me these plate/tea-cup sets she found. They’re so cute! So, thank you, Linda! I finally used them! 😉