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Servings: 18 cookies
Calories: 57kcal
Cranberry Almond Oatmeal Cookies
Equipment
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Ingredients
- 2/3 cup rolled oats
- 1/2 cup coconut sugar
- 1/4 teaspoon vanilla
- 2 tablespoons butter melted
- 1/4 cup dried cranberries
- 1/4 teaspoon salt
- 1/4 cup coconut shredded
Instructions
- Prepare: melt 2 tablespoons butter and set it aside to cool off. Line a baking sheet with parchment paper, preheat the oven to 350 degrees f.
- Place all of the ingredients ( 2/3 cup rolled oats, 1/2 cup coconut sugar, 1/4 teaspoon vanilla, 1/4 cup dried cranberries, 1/4 teaspoon salt, 1/4 cup coconut and melted butter) into a mixing bowl.
- Use a wooden spoon to combine all of the ingredients. Use two teaspoons or a cookie scoop to drop the cookies onto a baking tray.
- Bake until edges turn golden brown - 8 to 10 minutes.
Notes
How to store cookies:
Once they have reached room temperature, place the cookies into an airtight container where they will last for up to a week.
Cookie variations:
Cranberries – Swap cranberries for raisins, currants, chopped figs or your favorite dried fruit.
Nuts – Replace almonds with walnuts, pecans, macadamia nuts or your favorite nut.
Chocolate chips – Add 1/4 cup dark chocolate chips for a little more sweetness.
Nutrition
Serving: 1cookie | Calories: 57kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 16mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 0.2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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