This is a recipe that I adapted from “Eat, Drink, and Be Healthy” by Walter C. Willett, M.D.. If you haven’t read this book, I highly recommend it. It’s a great no-nonsense book that tackles the facts of a healthy diet. No scams, no gimmicks, no crazy diets… just the facts!. And of course my favorite part of the book is all of the recipes provided at the end of the book (honestly, I could read other peoples recipes all day).
When I tried this simple recipe I thought they would be the perfect cookie to share with you guys. They’re easy, healthy, and really good. I made a few basic changes to the original recipe; I swapped agave for the honey, used cranberries as the fruit, added chocolate chips, skipped the sunflower seeds and almonds and sprinkled in a few walnuts. But other than the stir-ins, I pretty much stuck to the original recipe (this is a good example of how easy it is to change the flavor of cookie with out changing the base of the recipe) so by all means, make this one your own!
I had originally planned on posting this for Valentine’s Day, which is why I chose cranberries and chocolate but planning ahead isn’t always my strong point (this will really be evident when I post my Super Bowl recipe nearly a month after it has passed… yep, that’s what’s coming next).
So ladies and gentleman, with no further ado… I give you Oatmeal, Chocolate, and Cranberry Cookies (w/ walnuts). I hope you like them as much as we did.
Oatmeal, Chocolate & Cranberry Cookies
Ingredients
- 1/2 cup canola oil
- 1/3 cup brown sugar
- 2 tbsp agave nectar
- 2 egg whites
- 2 tsp vanilla extract
- 2 cups of rolled oats
- 3/4 cup white whole-wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup unsweetened dried cranberries
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350.
- Combine oil, brown sugar, and agave in a large bowl and beat with a mixer to blend (you can also just use a spoon if you dont have a blender). Stir in egg whites and vanilla.
- In a small bowl, combine oats, flour, cinnamon, baking powder, and salt. Add oat mixture to the oil mixture; mix (or stir) until well combined.
- Stir in cranberries, chocolate chips, and walnuts (and if nobody is looking, sneak a taste).
- Spoon heaping tablespoons of dough onto a non-stick cookie sheet and gently flatten with your fingers. Bake for 10-12 minutes or until slightly browned.
- Allow cookies to cool for a couple of minutes before transferring to wire rack to cool completely. Enjoy.
- Makes 36 cookies.
Channing
Mmm, this looks great! I’ll have to give this one a try for sure! Thanks =)
Amy
Yum. These sound SO delicious. I would love to buy some of your cookies 🙂
culinarywannabe
I’ve never used agave in a cookie recipe before. When I make cookies, all sense of self control tends to go out the window, so any way to make them healthier is a plus for me!
Anticiplate
I am loving these ingredients! Gotta try these now that I have agave nectar and whole wheat flour. Hope everything is going well:) I would buy a box of cookies if your name was on it!
Kevin
Those cookies look really good. I like to add pistachios to the chocolate and cranberry combo.
Elizabeth
I just made the cookies. They did not stick together very well. The precooked “dough” had more of the consistency of a raw crumble, and the baked cookies are a little crumbly. But they taste good! FYI – the chocolate chips aren’t included in the “directions” section.
Thanks for sharing the recipe.
Dani
Elizabeth – Thanks for the feedback… I just updated the directions! Glad you enjoyed the end results:)
elizabeth
I made these last night for our camping trip these weekend and they are so good! The dough didn’t stick together well when I put them on the cookie sheet, but they were fine after I baked them. I left them to cool on the pan since they were still a little fragile after I took them out of the oven. I used nonstick cookie sheets – 1 with Pam spray and 1 without just to see – the one without made the cookies stick really badly so I’ll spray both next time.
Rhonda B
I just made these and they are very good. I used a dark chocolate chunk instead of the semi-sweet, which paired nicely with the cranberries. The cookies taste like they may be good for you. Using the dark chocolate probably made them less sweet, because they are not a super sweet cookie. I like that, but not sure how kids would feel. Right now I am home alone with warm yummy chocolate chip cookies, life is hard : )
Kim
HI I just came across your blog today, and I love it!
I just wanted to let you know that the link to “foodsthatfit” has been removed – it says “foodsthatfit.wordpress.com is no longer available.
The authors have deleted this blog.”
Jade
Can I use coconut oil and coconut flour instead? If yes, how much should I use?