Description

Enjoy your new favorite treat with these perfectly soft and chewy oat cookies. A heartwarming blend of cozy spices and tart cranberries creates a satisfying bite in every single cookie. This recipe is inspired by DASH principles, focusing on whole grains and reduced sugar and saturated fats.

Ingredients

Scale

⅔ cup white whole-wheat flour
⅔ cup old-fashioned rolled oats
2 tbsp ground flaxseed
3 tbsp packed light brown sugar
2 tbsp avocado oil or canola oil
2 tbsp unsweetened applesauce
1 large egg
1 tsp vanilla extract
⅔ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp fine sea salt
⅓ cup unsweetened or fruit-juice-sweetened dried cranberries

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Instructions

Prepare the Baking Station: Position oven racks in the upper and lower thirds of your oven and preheat to 375°F (190°C). Line your two half-sheet pans with parchment paper.
Combine Dry Ingredients: In the small bowl, whisk together the white whole-wheat flour, rolled oats, ground flaxseed, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients and Sugar: In the large mixing bowl, beat the avocado oil, unsweetened applesauce, and packed brown sugar with an electric mixer on medium speed for about 1 minute until well combined.
Incorporate Egg and Vanilla: Add the egg and vanilla extract to the sugar mixture. Beat on low speed until just combined, scraping down the sides of the bowl with a spatula as needed.
Form the Dough: Pour the dry ingredient mixture into the wet ingredients. Mix on low speed until a cohesive dough forms. Be careful not to overmix. Gently fold in the unsweetened dried cranberries with the silicone spatula.
Portion and Bake: Drop rounded tablespoons of the cookie dough about 2 inches apart onto the prepared pans, placing 8 cookies on each pan. Bake both pans at the same time for 9 to 11 minutes, rotating the pans top-to-bottom and front-to-back halfway through. The cookies are done when the edges are set and lightly golden.
Cool and Set: Remove the pans from the oven and let the cookies rest on the hot pans for 3 minutes to firm up. Afterward, carefully transfer them to a wire rack to cool completely.

Notes

Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
Variations: Feel free to substitute the dried cranberries with an equal amount of chopped walnuts or pecans, which also align well with DASH principles.
Troubleshooting Spread: If your cookies tend to spread too much, chill the portioned dough on the baking sheets for 15-20 minutes in the refrigerator before baking.

Nutrition Facts (1 cookie): Calories 74 kcal | Total Fat 2.6 g (Saturated Fat: 0.4 g, Trans Fat: 0 g, Polyunsaturated Fat: 0.6 g, Monounsaturated Fat: 1.4 g) | Cholesterol 12 mg | Sodium 39 mg | Total Carbs 11 g (Dietary Fiber: 1.6 g, Total Sugars: 3.1 g, Includes Added Sugars: 2.3 g, Net Carbs: 9.4 g) | Protein 1.7 g | Calcium 9 mg | Iron 0.3 mg | Potassium 47 mg

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 74