mga ito Malusog na Oatmeal Cranberry Cookies 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 Mga Cookie na Oatmeal na may Saging at Peanut Butter, Mga Cookie na may Protinang Oatmeal, O Mga Oatmeal Cookies na may Harina ng Niyog. 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!
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Malusog na Oatmeal Cranberry Cookies
Ingredients
- 1 tasa Mabilisang Oats - (tala 1)
- 1 tasa Flour ng Lahat-Lyong - (tala 2)
- 1 ½ kutsarita Paghurno Powder
- 1 kutsarita kanela
- ¼ tasa Langis ng niyog - natunaw (tala 3)
- ½ tasa Maple syrup - (tala 4)
- 1 kutsarita Vanilla Extract
- ½ tasa 50% Mas Kaunting Asukal na Pinatuyong Cranberry - (tala 5)
tagubilin
- 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.
- Hatiin ang timpla sa 12 pantay na bahagi, lagyan ng kaunting mantika ang iyong mga kamay, at igulong ito hanggang maging bola.
- 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.
- I-bake ang mga cookies sa 350 °F (180 °C) sa gitna ng preheated oven sa loob ng 14-16 minuto hanggang sa maging golden brown ang mga gilid.
- Let the cookies cool down on a cooling rack.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need a few simple and wholesome ingredients for this recipe. Here’s how to pick them.
- Mabilisang Oats – 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.
- Flour ng Lahat-Lyong – 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 gabay sa pagpapalit na walang gluten. Avoid almond or coconut flour as they absorb moisture differently, changing the texture and making them drier.
- Paghurno Powder – This makes the cookies rise slightly for a light texture.
- kanela – 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.
- Langis ng niyog – 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.
- Maple syrup – 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.
- Vanilla Extract – 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.
Pagsamahin ang lahat ng tuyong sangkap sa isang maliit na mangkok.
Incorporate the liquids, pour the cranberries, and stir until just sticky.
Bumuo ng 12 na bola ng cookie dough at ilagay ang mga ito sa isang baking sheet.
Flatten the balls into cookies and bake them at 350 °F (180 °C) for 14-16 minutes.
Mga Tip sa Pagbe-bake ni Carine
While this recipe is super easy, let me share a few more tips to make it 100% no-fail!
- Palamigin ang Masa – 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.
- Patagin nang Pantay – Press the cookie balls evenly and uniformly to ensure consistent baking and prevent uneven edges.
- Subaybayan ang Oras ng Pagbe-bake – Keep an eye on the cookies as ovens vary. Bake them just until the edges turn golden to avoid over-drying.
- Magdagdag ng Texture – For extra crunch, fold in a tablespoon of chia seeds or hemp seeds along with the cranberries.
- Pagandahin ang Lasa – 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.
- Pigilan ang Malagkit – Oil your hands lightly when rolling the dough to prevent sticking and make uniform cookie balls.
- Pagsubok para sa Consistency – 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!
Salamat sa iyo kaya magkano!
Kamusta
Can I use honey for sweetener?
Salamat
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
Salamat sa iyo kaya magkano!
Can you sub the coconut oil for applesauce?
You can but don’t expect the same texture, the cookies will be softer, and fragile
Mukhang masarap
Salamat !
Thank you for sharing this recipe! It was so yummy