Healthy Oatmeal Cranberry Cookies


On days that we don’t write a post on the blog, we are either trying new recipes or are being plain simple lazy! 🙂 Yes- we do get very lazy at times. Blogging, unlike what a lot of people think, is actually a full-time job or maybe we make it one. At least, food blogging for us seems to keep us pretty busy. We try new recipes, fail on a lot of occasions, feel bad, try some more, succeed, spend a lot of time selecting props, adjust lighting, take crazy number of pictures, transfer the pictures on the laptop, sort them, select them, write up a post, mull over it, edit it, fix it and finally post it. And oh yeah in the middle, we do manage to eat what we cook.

Of late, our test kitchen has been up to a few things. The latest recipe is a healthy Oatmeal Cranberry Cookie- or so we like to think it is healthy. I have been trying new flours, healthier baking oils, sugars and what not. My love for desserts and all things sweet has got me thinking for options I could explore without feeling too guilty. There is such a long way to go and I hope to whip up healthier versions of desserts, cookies and cakes. Of course, I am still going to indulge in my usual sugar cravings while I continue looking for healthier options.

So these Oatmeal Cranberry Cookies make a great snack and are also a great breakfast cookie with oats nuts and cranberries.


Here is how I made them:

Healthy Oatmeal Cranberry Cookies

Yield: 10-12 medium size cookies


  • ¼ cup coconut oil (for substitute see notes at the end if the recipe)
  • 2/3 cup coconut sugar (you could use brown sugar or white refined sugar as well)
  • 1 teaspoon vanilla
  • 1 flax egg which is 1 tablespoon flaxseed powder mixed with 3 tablespoons water (see notes at the end of the recipe)
  • ¾ cup oatmeal flour (or any other flour of your choice)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup old fashioned oats
  • ½ cup walnuts
  • ½ cup dried cranberries


  1. Preheat your oven to 350 F.
  2. In a small bowl mix oatmeal flour, salt and baking soda and set aside.
  3. In a large mixing bowl, with a hand mixer, whip the coconut oil and coconut sugar together for about 2-3 minute until they are well incorporated.
  4. Then add in the vanilla and flax egg and mix for about a minute or so.
  5. Next, add in the dry ingredients that you have set aside in step 2. Mix this only until incorporated fully.
  6. Then add in the oats, walnuts and cranberries and mix well.
  7. Using an ice-cream scoop or a normal spoon drop 1 inch mounds of dough onto a sheet pan lined with parchment paper.
  8. Bake for 12 to 15 minutes, until they have flattened and browned. If they spread too much on baking and stick to each other, you can use a cookie cutter to cut them when they are warm. I had to do this to one batch. 🙂
  9. Transfer the cookies to a baking rack and cool completely.


1. Coconut Oil: You may choose to use regular unsalted butter in place of the coconut oil in this recipe. If you do so, you should use ½ cup butter.

2. Flax Egg: Mix one tablespoon flaxseed powder with 3 tablespoons of water and let it to stand for 2 minutes. You can use a regular egg if you want to in place of the flax egg.




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  2. Blogging IS a full time job – no doubt about that Aditi! I seem to agonise over the photos to a ridiculous degree, sometimes not publishing until I have re-made the recipe and re-shot the photos. I need help! These cookies look good – I haven’t tried chia seeds as an egg replacement yet – I must give it a go.

    • So glad to know there are others like us, Selma. We do exactly what you do with the pictures. :p

      We used ground flaxseed instead of the egg for cookies and they worked pretty well. I haven’t tried these in cakes yet but will definitely do that once to see the results.

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