Honestly, there are few things better than the smell of freshly baking cookies.
Freshly baking cranberry walnut oatmeal cookies to be exact.
While Christmas may be over, the gift of giving (cookies) is always in season! Which is why I’m sharing the recipe for these wholesome cranberry walnut oatmeal cookies. (However, it’s only the 29th of December. I would still consider that Christmastime.)
Packed with crunchy walnuts, chewy dried cranberries, and lots of rolled oats, these cranberry walnut oatmeal cookies bring quite a bit more nutrition to the cookie jar than your conventional cookie. The use of cinnamon makes these cookies smell amazing as they bake. Plus, the warm spiciness that the cinnamon gives these cookies will give you the holiday feels every time.
I also opted for the use of whole grain sprouted spelt flour instead of all purpose flour. My all time favourite brand of sprouted spelt flour is from One Degree Organic Foods. I love using spelt flour since it’s full of vitamins and minerals, such as zinc, manganese, iron, selenium, magnesium, calcium, vitamin E, and B-complex vitamins. In addition, spelt flour is easier to digest, and higher in protein and lower in calories than wheat flour. So whenever a recipe calls for whole wheat flour, whole grain spelt flour makes a beautiful substitute. Take note though that spelt flour doesn’t rise as much as wheat flour, so more leavening might be needed. Also, be careful not over mix or knead vigorously any dough using spelt flour as over mixing and vigorous kneading can lead to a crumbly texture.
To keep my cranberry walnut oatmeal cookies on the healthier side of the cookie spectrum, I sweetened them with coconut sugar. I use coconut sugar in pretty much all my baked goods. Coconut sugar comes from the nectar of the coconut palm flowers, making it a natural, unrefined sugar.
Of course, coconut sugar is still sugar, and shouldn’t be a huge part of your diet.
I only used 1/3 of cup of coconut sugar, which gave my batch of cranberry walnut oatmeal cookies a slight sweetness. However, you may increase the amount of coconut sugar to 1/2 a cup to a scant 2/3 cup if you’re looking for a sweeter, more traditional tasting cookie.
It should also be said that coconut sugar doesn’t behave the same way that white or cane sugar does. Cookies made with coconut sugar don’t spread that nicely. Frankly, this isn’t that big of a problem. If you’re wanting a flatter cookie, simply press your mound of cookie dough down to the desired height.
And there you have it; perfectly wholesome cranberry walnut oatmeal cookies. My family has been nibbling on them with a cup of hot tea first thing in the morning.
To make these cranberry walnut oatmeal cookies less wholesome and more decadent, toss 1/2 a cup of white chocolate chips into the cookie dough. Yes, they won’t be as healthy this way, but I believe in enjoying (indulging in…) sweet treats during the holidays.
See you all again in the new year with healthier, nutrient rich recipes to set our bodies back into balance after all this holiday feasting.
If you make these cookies, be sure to share them on Instagram and tag me by using #thehappinesskitchen and @thehappinesskitchen_ in the caption. I’d love to see how they turned out for you!
Cranberry Walnut Oatmeal Cookies
- 1/2 cup + 2 tbsp extra virgin coconut oil, softened
- 1/3 cup coconut sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup spelt flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon pink Himalayan salt
- 1 cup old-fashioned rolled oats
- 2/3 cup broken walnut pieces
- 2/3 cup dried cranberries
Preheat oven to 375°F (190°C). Position rack in the center of the oven.
Cream together the softened extra virgin coconut oil and coconut sugar for a minute or two until there are no more lumps of coconut oil.
Mix in the eggs and vanilla extract.
Sift in spelt flour, ground cinnamon, baking powder, baking soda, and salt. Add in rolled oats. Stir mixture just until dry ingredients have combined with the wet ingredients. Do not over mix.
Gently fold in walnut pieces and dried cranberries.
Line a baking sheet with parchment paper. Scoop out a heaping tablespoon of the cookie dough and roll dough into a ball. Place dough ball onto the lined baking sheet and slightly flatten the dough ball with the palm of your hand. Repeat with remaining cookie dough.
Bake cookies for 10-12 minutes. Transfer cookies to a cooling rack and let cookies cool slightly before eating.
Cookies will stay fresh in an airtight container for up to 3 days.
Freeze baked cookies in an airtight container for up to 3 months.
Quote of the post:
“Your success and happiness lies in you. Resolve to keep happy, and your joy and you shall form an invincible host against difficulties.”
– Helen Keller
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