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Wholesome Spiced Cranberry Oat Cookies

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 16 cookies
Calories 74kcal

Equipment

  • Two large, parchment-lined half-sheet pans
  • One large mixing bowl
  • A separate small bowl
  • Electric hand mixer or stand mixer
  • Silicone spatula
  • Cookie scoop or tablespoon
  • Wire cooling rack

Ingredients

  • 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

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.

Approximate Nutrition Information (per 1 cookie)

Disclaimer: These values are estimates based on standard nutritional databases.
  • Calories: 74
  • 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 Carbohydrate: 11 g
  • Dietary Fiber: 1.6 g
  • Total Sugars: 3.1 g
  • Includes: 2.3 g Added Sugars
  • Net Carbohydrates: 9.4 g
  • Protein: 1.7 g
  • Calcium: 9 mg
  • Iron: 0.3 mg
  • Potassium: 47 mg