Dessa Hälsosamma havregrynskakor med tranbär 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 Jordnötssmör-banan-havregrynskakor, Proteinhavregrynskakor, eller Havregrynskakor med kokosmjöl. 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!
Även om hela receptet finns precis nedan, missa inte alla mina tips längre ner, inklusive ingrediensbyten, mina matlagningstips och steg-för-steg-bilder!
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Hälsosamma havregrynskakor med tranbär
Innehållsförteckning
- 1 kopp Snabbhavregryn - (anteckning 1)
- 1 kopp Heltäckande mjöl - (anteckning 2)
- 1 ½ tesked Bakpulver
- 1 tesked Kanel
- ¼ kopp Kokosolja - smält (not 3)
- ½ kopp Lönnsirap - (anteckning 4)
- 1 tesked Vanilj extrakt
- ½ kopp 50% Less Sugar Dried Cranberry - (anteckning 5)
Instruktioner
- 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.
- Dela blandningen i 12 jämna portioner, smörj händerna lätt och rulla till en boll.
- 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.
- Grädda kakorna i 180 °C mitt i den förvärmda ugnen i 14–16 minuter tills de är gyllenbruna i kanterna.
- Let the cookies cool down on a cooling rack.
Anmärkningar
Kostrådgivning
Ingredienser och ersättningar
You only need a few simple and wholesome ingredients for this recipe. Here’s how to pick them.
- Snabbhavregryn – 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.
- Heltäckande mjöl – 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 guide till glutenfri konvertering. Avoid almond or coconut flour as they absorb moisture differently, changing the texture and making them drier.
- Bakpulver – This makes the cookies rise slightly for a light texture.
- Kanel – 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.
- Kokosolja – 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.
- Lönnsirap – 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.
- Vanilj extrakt – 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.
Blanda alla torra ingredienser i en liten bunke.
Incorporate the liquids, pour the cranberries, and stir until just sticky.
Forma 12 bollar av kakdeg och lägg dem på en bakplåt.
Flatten the balls into cookies and bake them at 350 °F (180 °C) for 14-16 minutes.
Carines baktips
While this recipe is super easy, let me share a few more tips to make it 100% no-fail!
- Chill degen – 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.
- Platta ut jämnt – Press the cookie balls evenly and uniformly to ensure consistent baking and prevent uneven edges.
- Övervaka gräddningstiden – Keep an eye on the cookies as ovens vary. Bake them just until the edges turn golden to avoid over-drying.
- Lägg till textur – For extra crunch, fold in a tablespoon of chia seeds or hemp seeds along with the cranberries.
- Förbättra smak – 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.
- Förhindra fastklistring – Oil your hands lightly when rolling the dough to prevent sticking and make uniform cookie balls.
- Testa för konsekvens – 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.
Cut the sweetener by 1/2 and replaced with 1/4 cup applesauce. Turned out sweet enough. Great filling cookie!
I am glad it work well this way, thanks for sharing.
These are delicious! And so easy to make. Thank you!
Tack så mycket!
Hej där
Can I use honey for sweetener?
Tack
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
Tack så mycket!
Can you sub the coconut oil for applesauce?
You can but don’t expect the same texture, the cookies will be softer, and fragile
Ser utsökt ut
Tack!
Thank you for sharing this recipe! It was so yummy