Skip to main content

Cranberry Pecan Oatmeal Cookies

 This traditional cookie recipe, is packed with tart dried cranberries and buttery pecans. A few changes in ingredients helps make these cookies a bit healthier, but just as delicious. The perfect cookie to have in your cookie jar!

Cookies, those delicious little gems of goodness. There are so many different types of cookies around the world, that it sometimes is hard to choose a favourite. I love making cookies because they only take 8-10 minutes to bake. That means I can have a sweet treat in under 30 minutes! 

Oatmeal cookies have always been one of my favourite cookies. I just love the hardiness of the oats, and you can throw just about anything in them, and they will still taste great. Sometimes I add raisins and chocolate chip, sometimes chocolate chips and walnuts. This time however I decided to add dried cranberries and pecans. 

My family really loves dried cranberries. Not only do they taste great, they are packed with amazing health benefits. Dried cranberries are packed with antioxidants and also polyphenols believed to help in the treatment of UTIs. Plus we love the sweet tart chewiness, dried cranberries add to our baking and salads.

How can I make my Cookies healthier?

There's really nothing better than buttery, sweet indulgent cookies. But as delicious as all that butter and sugar is, it really isn't all that good for our bodies. So in this recipe, I've swapped out a few healthier ingredients, which not only helps increase the health benefits in these cookies, but they do not compromise the delicious taste.

Coconut Oil has been marketed as a superfood. The combination of fatty acids in coconut oil are said to help with weightloss, heart health and brain function. It is easily interchangeable with butter or margarine in cooking and baking.

Honey has been around since ancient times. It has been used as food and also as medicine. Honey is a healthy alternative to refined sugar.

Monk fruit sweetner contains zero calories and is said to hit the same flavour receptors on the tongue as refined sugar. Making it a wonderful healthy alternative to refined sugar.

Flax seed has been grown since early civilization. They are a great source of omega-3 fatty acids and fibre. Ground flax seed, mixed with water, is a great vegan substitute to eggs, in baking.

How do I make Cranberry Pecan Oatmeal Cookies?

Cookies are some of the easiest desserts to make. They consist of creaming fat and sugar until fluffy. 

Eggs or a binding agent such as flax egg are then added, along vanilla for flavouring. 

Once the wet ingredients have been combined, the flour and oats are added and mixed until smooth. 

Add ins such as cranberries and pecans are then mixed in and the cookie dough is scooped onto a cookie sheet to bake.

Bake your cookies until the outside edges begin to brown slightly. Let your cookies cool and set before transferring them to a cooling rack.

PIN IT!!!


Equipment needed for this recipe

  • mixer
  • mixing bowls
  • small bowl
  • measuring cups
  • measuring spoons
  • spatula
  • medium or large cookie scoop
  • parchment paper
Cranberry Pecan Oatmeal Cookies

4 Tbs coconut oil
1/4 cup raw honey
2 Tbs golden monk fruit sweetner
1/2 tsp vanilla extract
1/2 C white whole wheat flour
3/4 C rolled oats
2 Tbs ground flax seed
6 Tbs water
1/2 tsp baking soda
1/4 tsp salt
1/4 C pecans, chopped
1/4 C dried cranberries

Preheat oven to 350 degrees F.

In a small bowl combine the ground flax seed with the water. Let sit while you start the cookies.

In a large mixing bowl cream the coconut oil, honey and golden monk fruit sweetner until light and fluffy. Scrape down the sides and mix in the vanilla extract. 

In a second mixing bowl combine the flour, oats, baking soda and salt. 

Mix the flax mixture into the sugar mixture. Add in the dry ingredients and mix until just combined.

Add cranberries and pecan (reserving a few nuts to sprinkle on top) and mix well.

Using a medium cookie scoop, place dough onto parchment lined cookie sheets and sprinkle with remaining nuts. 

Bake for 8-11 minutes, until cookies begin to brown around the edges. For crisper cookies, cook one minute longer; watching to ensure they don't burn.

I am sharing this recipe with these linky parties

Comments

  1. I love oatmeal cookies as well! I've tried many different variants of oatmeal cookies before, but never with dried cranberries. I'll have to try this soon. Adding fruit always makes things more delicious!

    ReplyDelete
    Replies
    1. Absolutely. The tartness of the cranberries is a great contrast with the sweet cookie!

      Delete
  2. Great combinations of flavours! I'm looking forward to baking these for our summer picnics.

    ReplyDelete
  3. these sounds like lovely morning breakfast cookies!! The cranberries is a nice tart and burst of flavour too!

    ReplyDelete
  4. I love the combination of pecans and cranberries especially with oatmeal. This is a great combination - delicious!

    ReplyDelete
  5. I love oatmeal cookies! What a great variation and I love that they are a healthy treat too.

    ReplyDelete
  6. These cookies are perfectly crisp and chewy and the cranberries are a nice change from raisins. Delicious!

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af