Over this past week, I’ve really been craving oatmeal raisin cookies so I decided to give it a go with cranberries instead of raisins and add in some chocolate. In the past I’ve always made the cookies quite thin but lately I’ve been preferring a more substantial cookie which I can take in the car to keep me full.
To start off, mix together the flour, oats, baking soda and salt in a large bowl. You could definitely switch up the white flour for a mix of white and wholewheat or just wholewheat. I imagine the mixture would be a bit dryer so add a little more oil to combat this.
Then in a smaller bowl or jug mix together the oil, sugar, milk, syrup and vanilla. Add the wet mixture into the large bowl and gently mix together. The sugar doesn’t dissolve so just make sure to mix it quickly before adding to the dry ingredients.
Cranberry & chocolate oat cookies |Healthy & vegan
- 160g rolled oats
- 140g plain flour
- 1 tsp baking soda
- a pinch of salt
- 100g coconut or brown sugar
- 100ml coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp dairy free milk
- 40g chocolate chopped up
- 40g dried cranberries
- Add the oats, flour, baking soda and salt into a large bowl and mix together thoroughly.
- In a jug or medium sized bowl, add the wet ingredients along with the sugar and mix.
- Add the wet ingredients to the dry and gently combine.
- Fold in the cranberries and chocolate.
- Form balls of the mixture, lightly compressing them. Then flatten the balls to around 1cm- 1.5cm. If the mixture is too crumbly, add a little milk.
- Bake in the oven for 15-20 minutes at 180C.