It seems like the calendar flipped to December and all of sudden cookie recipes are everywhere! So, I’m joining the masses. You can never have enough cookie recipes, right?
I kind of wish I had the entire month off to just bake. I have visions of homemade gifts in cute mason jars with pretty ribbons and tags affixed. What’s the most likely outcome however? Homemade cookies, a plastic plate and some tinfoil. That’s real life people.
Regardless, these will be on that plate.
They’re little bites of tart and sweet all wrapped up in a relatively (as far as cookies go) healthy package. If they include oats, “healthy” automatically becomes a suitable adjective. Duh.
Want to know something incredibly funny about these cookies? Good. Because, I’m telling you anyway. While I was carrying cookies back into the kitchen, Ginger (who was hovering by my side of course) decided to be sneaky and jump up on the table with her front paws to snatch a few cranberries for an afternoon snack. If dogs could have facial expressions, I swear she would’ve been grimacing as soon as she bit into that first cranberry. Her face literally curled up with disgust and bafflement as I walked back in the room. Priceless. Serves her right.
They may be a bit too tart fresh, but they’re pretty damn awesome in a cookie. Too bad for Ginger she didn’t get to taste the finished product to find out.
- ½ cup oats
- ½ cup AP flour
- 1 cup whole wheat pastry flour
- ¼ cup ground flax seed
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons butter, melted
- ¼ cup unsweetened applesauce
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup fresh cranberries, coarsely chopped
- ½ cup dark chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silpat.
- Combine dry ingredients in a large bowl.
- Whisk together wet ingredients in a small bowl.
- Pour wet ingredients into dry ingredients and mix until incorporated.
- Fold in cranberries and chocolate chips.
- Scoop dough out onto baking sheet by the tablespoon.
- Bake for 10-12 minutes until slightly golden on top. Let cool on baking sheet for 3-5 minutes before transferring to a wire rack.
{ 14 comments… read them below or add one }
Who can resist a healthy cookie? I’ve got a bag of cranberries in the fridge right now, and this recipe looks delicious. I love the tartness of cranberries!
These look great! And healthy
Oohhhhh Ginger. haha. Poor thing… kinda. I bet that was funny!
Hahaha Ginger. Sometimes when Travis is hovering in hopes of us dropping some food I consider playing a mean trick on him and dropping some onion, garlic or a hot pepper. You know, to teach him a lesson.
Those look tart and lovely!!
I’ll take a dozen. They look awesome!
Wanna cook them for me with the cranberries I left in the fridge yesterday before we departed for Aruba? Whoops….hopefully they won’t be a total science project when we get home. lol
Ooooh, these look fabulous! Love that you posted a healthy (yet delicious) cookie recipe. I’ve had such a hankering for cookies lately!
These look fantastic – and could serve as breakfast! I’ve been on a white chocolate-cranberry kick lately.
I love these cookies…and the fact that Ginger was caught sneaking a cranberry! I could definitely see my pup doing the same
Ooh these look fab! I’ve had Cranberry Orange and White Chocolate Oat Cookies in my head for a while now and you have just given me the push I needed to make them!!
And it’s so funny when animals do something sneaky and it backfires! Haha! Poor Ginger!
These look healthy and delicious! Yum Yum.
oh wow. these would make such a pretty holiday gift!
Thanks for the recipe! Was looking for something healthy, yummy, and festive to bake tonight.
Just finished up making these cookies. They are soooooo GOOD! I can’t wait to show them off to co-worker tomorrow.