Biskut Oatmeal Kranberi Sihat (2x Kurang Gula dan Lemak)

Ini Biskut Oatmeal Kranberi Sihat are healthy breakfast cookies with a delicious sweet crunchy texture. They are packed with healthy wholesome ingredients, half the fat and half the sugar of regular oatmeal cookies.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

These cookies are a great breakfast or post-workout alternative to my Biskut Oatmeal Pisang Mentega Kacang, Biskut Oatmeal Protein, Atau Biskut Oatmeal Tepung Kelapa. They are made with healthier alternatives for the sugar and fat, with low-sugar cranberries.

They have the taste and texture of classic oatmeal cookies without the guilt!

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Biskut Oatmeal Kranberi Sihat

Ini Biskut Oatmeal Kranberi Sihat are healthy breakfast cookies with a delicious sweet crunchy texture. They are packed with healthy wholesome ingredients, half the fat and half the sugar of regular oatmeal cookies.

5 daripada 5 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 14 minit minit

Jumlah masa: 24 minit minit

Kursus: Sarapan, Pencuci Mulut

Masakan: Amerika

Hidangan: 12 cookies

Kalori: 154.2 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Oat Pantas - (nota 1)
• ▢ 1 cawan Tepung serbaguna - (nota 2)
• ▢ 1 ½ sudu teh Serbuk penaik
• ▢ 1 sudu teh Kayu manis
• ▢ ¼ cawan Minyak Kelapa - cair (nota 3)
• ▢ ½ cawan Sirap maple - (nota 4)
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ½ cawan 50% Kurang Gula Kranberi Kering - (nota 5)

arahan

• Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Lightly oil it with cooking oil spray. Set aside.
• In a mixing bowl, whisk quick oats, flour, cinnamon, and baking powder.
• Stir in maple syrup, cooled, melted coconut oil, and vanilla extract using a rubber spatula, until the dough is sticky and consistent. If too dry, add a little extra melted coconut oil. If too runny, add a little extra flour.
• Fold in dried cranberries and stir to incorporate evenly.
• Bahagikan adunan kepada 12 bahagian yang sama rata, sapukan sedikit minyak pada tangan anda, dan gulung menjadi bebola.
• Place each cookie dough ball on the prepared baking sheet leaving a thumb of space between them.
• Press the top of the balls with your hands to form thick cookies.
• Bakar biskut pada suhu 350 °F (180 °C) di tengah ketuhar yang telah dipanaskan selama 14-16 minit sehingga tepinya berwarna perang keemasan.
• Let the cookies cool down on a cooling rack.

Nota

Nota 1: Do not swap quick oats for rolled oats as the cookies will be fragile and fall apart easily. Use gluten-free quick oats if needed.

Nota 2: All-purpose flour can be swapped with spelt flour or white whole wheat flour. For a gluten-free version, use my panduan penukaran bebas gluten.

Nota 3: You can swap for melted plant-based butter, or melted butter if you use dairy in your kitchen. Light olive oil works as well but the texture is a bit more crumbly.

Nota 4Sebarang pemanis cecair boleh digunakan, seperti sirap agave, nektar kelapa atau sirap kelapa.

Nota 5: I used 50% less sugar dried cranberries. You can swap half the cranberries for chopped walnuts or pecan. You can swap all the cranberries for raisins.

Pada Suhu AmbienAnda boleh menyimpan biskut dalam bekas kedap udara sehingga 5 hari di dalam peti sejuk. Bekukannya sehingga 1 bulan dalam beg Ziploc yang tertutup rapat dan cairkan sehari sebelumnya pada suhu bilik.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1cookie | Kalori: 154.2kcal | Karbohidrat: 24g | Protein: 2g | Lemak: 5.1g | Lemak tepu: 3.8g | Lemak tak jenuh ganda: 0.3g | Lemak tak jenuh tunggal: 0.4g | Natrium: 54.9mg | Potasium: 69.3mg | Serat: 1.3g | gula: 10g | Vitamin A: 0.5IU | Vitamin C: 0.02mg | Kalsium: 50.9mg | Iron: 0.9mg | magnesium: 23.8mg | Fosforus: 53.7mg | zink: 0.4mg

Bahan dan Pengganti

You only need a few simple and wholesome ingredients for this recipe. Here’s how to pick them.

• Oat Pantas – The base of the cookies, providing structure and a chewy texture. Quick oats bind the ingredients but absorb less moisture compared to rolled oats, making the cookies less fragile. Do not swap with rolled oats as they would result in crumbly cookies. For a gluten-free option, use certified gluten-free quick oats. Avoid using steel-cut oats as they won’t soften properly.
• Tepung serbaguna – You can replace all-purpose flour with spelt flour for a nuttier flavor or white whole wheat flour for added fiber. For a gluten-free version, use my panduan penukaran bebas gluten. Avoid almond or coconut flour as they absorb moisture differently, changing the texture and making them drier.
• Serbuk penaik – This makes the cookies rise slightly for a light texture.
• Kayu manis – Cinnamon makes the muffins taste a bit like Autumn and Christmas. It can be replaced with pumpkin spice or nutmeg for a slightly different flavor.
• Minyak Kelapa – Once melted, coconut oil provides moisture and fat making the cookies soft. Swap with melted plant-based butter for a richer flavor or light olive oil for a slightly crumblier texture. Do not use solid coconut oil unless melted first.
• Sirap maple – This natural liquid sweetener balances the flavors and binds the dough. It can be replaced with agave syrup, coconut nectar, or coconut syrup. Avoid any granulated sugar unless mixed with a small amount of liquid to maintain the consistency you need.
• Ekstrak vanila – Vanilla enhances the sweetness and flavors of the muffins. It can be swapped with almond extract for a different taste.
• Low-Sugar Dried Cranberries – Cranberries add sweetness and chewiness but with a low-sugar version, it lowers the added sugar. You can replace half with chopped walnuts or pecans for crunch or swap entirely for raisins. Avoid using fresh cranberries, as their moisture can make the dough too moist.

How to Make Healthy Oatmeal Cranberry Cookies

This recipe is super easy to whip up in just a few minutes. Here’s how.

Satukan semua bahan kering dalam mangkuk adunan kecil.

Incorporate the liquids, pour the cranberries, and stir until just sticky.

Bentukkan 12 bebola doh biskut dan letakkannya di atas dulang pembakar.

Flatten the balls into cookies and bake them at 350 °F (180 °C) for 14-16 minutes.

Petua Membakar Carine

While this recipe is super easy, let me share a few more tips to make it 100% no-fail!

1. Sejukkan Doh – If your dough feels too soft or sticky, chill it for 10–15 minutes in the refrigerator before forming cookies. This makes it easier to handle and helps the cookies hold their shape.
2. Ratakan Secara Sekata – Press the cookie balls evenly and uniformly to ensure consistent baking and prevent uneven edges.
3. Pantau Masa Membakar – Keep an eye on the cookies as ovens vary. Bake them just until the edges turn golden to avoid over-drying.
4. Tambah Tekstur – For extra crunch, fold in a tablespoon of chia seeds or hemp seeds along with the cranberries.
5. Tingkatkan Rasa – Add a pinch of salt to balance the sweetness and boost the flavors.
6. Chocolate Boost – Mix in a small handful of dark chocolate chips or cacao nibs for more chocolatiness.
7. Cegah Melekat – Oil your hands lightly when rolling the dough to prevent sticking and make uniform cookie balls.
8. Ujian untuk Ketekalan – If the dough feels too dry, add 1 teaspoon of plant-based milk at a time to reach a sticky but manageable texture.
9. Check Cranberries – If your cranberries are dry or hard, soak them in warm water for 5–10 minutes, then pat dry before mixing them in. This brings back some moisture into them.

Storage & Make-Ahead Tips

The dough can be prepared a day in advance and stored in the fridge. Let it sit at room temperature for 10 minutes before shaping the cookies. You can also roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding 2–3 minutes to the baking time.

The cookies can be stored for up to 5 days in the fridge and for a few days at room temperature in a sealed cookie jar. You can also store the cookies once baked for up to 1 month.

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