A while back, I made some tasty little treats I call Coconut Bites. If you’ve haven’t tried them, click here–they are a fantastic healthy snack or dessert, if I do say so myself.
However, you can’t always please everyone.
A family member of Tara’s (he shall remain nameless) doesn’t like coconut! All jokes aside, I know it’s not everyone’s favorite. But…something called a Coconut Bite, well, contains coconut. In an effort to make said Coconut Bites, sans coconut, she decided to make them with oats instead. I have to say, it was a great idea AND it worked–things don’t always work out that way, ya know. Now we have two recipes from one! Allow me to introduce Crunchy Cranberry Cookies!
These Crunchy Cranberry Cookies are a quick and easy cookie that will satisfy your sweet cravings. Plus, they’re packed with oats, seeds, and dried cranberries making for one pretty nutrient-dense cookie.
Oats are pretty awesome. They’re versatile, hearty, and full of fiber. They’re great as a breakfast porridge, hot or cold. Oats make delicious sweet treats. Quick-cooking oats are even a great gluten-free stand-in for breadcrumbs in meatloaf and meatballs. No wonder she chose oats for a substitute!
So, if you’re looking for a nutrient-dense treat with absolutely zero coconut, this cookie is for you! Have a few for breakfast-on-the-go with a hot cup of coffee or give your kiddos (or yourself) a sweet yet filling snack! These are also perfect to pack for picnics, hikes, or nature walks. Enjoy!
Looking for another delicious oatmeal cookie? Check out our Crispy Oatmeal Chocolate Chip Cookies!
Crunchy Cranberry Cookies
Ingredients
- 1 cup rolled oats certified gluten-free, if desired
- 1/2 cup raw pumpkin seeds
- 1/2 cup chopped unsalted cashews
- 3 Tbsp chia seeds
- 1/4 cup dried cranberries
- 1/3 pure maple syrup
- 1 egg white save the yolk for another use
- 1/2 tsp vanilla extract
- scant 1/4 tsp sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Place all ingredients in a large bowl and mix well. Using a measuring tablespoon, scoop mixture and scrape along side of the bowl to pack the spoon and flatten the bottom. Drop onto parchment-lined sheet and flatten just a bit with the back of the spoon. Bake 13-16 minutes until golden brown and firm.