Эти Полезные овсяные печенья с клюквой 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.
These cookies are a great breakfast or post-workout alternative to my Овсяное печенье с арахисовым маслом и бананом, Овсяное печенье с протеином или Овсяное печенье из кокосовой муки. 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!
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
Вам понравился этот рецепт?
Оставьте комментарий ниже или перейдите на наш сайт Facebook где я отвечаю (почти) на все комментарии, наш Страница Instagram для вдохновения или для нашего Pinterest для сохранения рецептов!
Полезные овсяные печенья с клюквой
Ингредиенты:
- 1 чашку Быстрый овес - (примечание 1)
- 1 чашку Мука общего назначения - (примечание 2)
- 1 ½ чайной ложки Выпечка порошок
- 1 чайной ложки Соевые свечи Корица
- ¼ чашку Кокосовое масло - расплавленный (примечание 3)
- ½ чашку Кленовый сироп - (примечание 4)
- 1 чайной ложки Экстракт ванили
- ½ чашку 50% Less Sugar Dried Cranberry - (примечание 5)
инструкции
- 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.
- Divide the mixture into 12 even portions, lightly oil your hands, and roll into a ball.
- 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.
- Bake the cookies at 350 °F (180 °C) in the center of the preheated oven for 14-16 minutes until nicely golden brown on the edges.
- Let the cookies cool down on a cooling rack.
Заметки
Питание
Ингредиенты и замены
You only need a few simple and wholesome ingredients for this recipe. Here’s how to pick them.
- Быстрый овес – 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.
- Мука общего назначения – 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 руководство по переходу на безглютеновую диету. Avoid almond or coconut flour as they absorb moisture differently, changing the texture and making them drier.
- Выпечка порошок – This makes the cookies rise slightly for a light texture.
- Соевые свечи Корица – 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.
- Кокосовое масло – 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.
- Кленовый сироп – 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.
- Экстракт ванили – 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.
Combine all the dry ingredients in a small mixing bowl.
Incorporate the liquids, pour the cranberries, and stir until just sticky.
Form 12 cookie dough balls and place them on a baking sheet.
Flatten the balls into cookies and bake them at 350 °F (180 °C) for 14-16 minutes.
Советы Карин по выпечке
While this recipe is super easy, let me share a few more tips to make it 100% no-fail!
- Охладите тесто – 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.
- Равномерно разровнять – Press the cookie balls evenly and uniformly to ensure consistent baking and prevent uneven edges.
- Следите за временем выпечки – Keep an eye on the cookies as ovens vary. Bake them just until the edges turn golden to avoid over-drying.
- Добавить текстуру – For extra crunch, fold in a tablespoon of chia seeds or hemp seeds along with the cranberries.
- Улучшить вкус – Add a pinch of salt to balance the sweetness and boost the flavors.
- Chocolate Boost – Mix in a small handful of dark chocolate chips or cacao nibs for more chocolatiness.
- Предотвратить прилипание – Oil your hands lightly when rolling the dough to prevent sticking and make uniform cookie balls.
- Тест на согласованность – If the dough feels too dry, add 1 teaspoon of plant-based milk at a time to reach a sticky but manageable texture.
- 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.
These are delicious! And so easy to make. Thank you!
Огромное спасибо!
Привет всем
Can I use honey for sweetener?
спасибо
Sure, you can swap maple syrup for honey in all my recipes.
Yummy. I used half the amount of maple syrup as I don’t like them too sweet and subbed cranberries with goji! Thank you!
Thank you for this lovely review, goji berries sounds like a yummy idea!
easy so easy and 1 bowl oh and delicious kids love them
Огромное спасибо!
Can you sub the coconut oil for applesauce?
You can but don’t expect the same texture, the cookies will be softer, and fragile
Выглядит вкусно.
Спасибо !
Thank you for sharing this recipe! It was so yummy