Since we entered in second half of November (wait what, how is that even possible!!?), I thought better I start practicing my cookies baking skills he he. I am so looking forward to December and all the nice things that come with it, like snow, hot chocolate, warm winter coats, wool gloves, Christmas movies, decorations and of course cookies baking! It’s one of my favorite things to do and it actually saved me in some years when holidays season was not let’s say very cheerful. I had few not easy ones in those years we lived in Kazakhstan, central Asia. Basically when you are an expat living in one of the coldest places on Earth and your husband works in hospitality industry and is normally very busy in holidays season and all your new friends travel away for holidays, you kind of basically stay alone a lot. So that’s how it was, -40 C outside and quite depressing. So there were two options, one, feel sorry for myself and stay in bed until holidays are over or two, make myself feel better by listening Christmas music, watching Christmas movies, lighting a lot of scented candles and…. baking A LOT of cookies! Guess what I did? 🙂 I wish I had this blog than and that I did what I do now!
Anyway, holidays are like birthdays, we all had some good ones, some bad ones and even some great ones. Whenever I find myself in difficult or not ideal situation, I remind myself of everything good I have in my life and I count my blessings. It always helps…
So, I hope I didn’t bore you too much with my story. There are blogs where it’s all flowers and butterflies and you could easily think that those people have perfect lives but life is not always perfect. Of course, I like to keep things positive but, besides my photography and recipes, I also share the bits and pieces of my life here and like for everybody, there are good days and those not so good. Well, this is a good one! 🙂 Because I just baked some delicious Oats, chocolate and cranberries cookies for you dear people and they are kind of healthy too!
I made these cookies two times in two days and both times they turned out great. The only difference is that the first time I made them all with dark chocolate and since my husband prefers milk chocolate, the second time I made them with mostly milk chocolate so they were sweeter. I still like them more with dark chocolate when they are just slightly sweet but you can choose whatever works for you. If you make them for children, my guess is they will like them more if you put milk chocolate. 🙂
But they will still be healthier than your regular store bought cookies because there are oats, coconut sugar and coconut oil in there so you can enjoy them without worrying that you are eating too much sugar.
- 1 cup wholewheat or spelt flour (you can use all-purpose flour too)
- 1 cup oats
- 1 tsp baking soda
- pinch of salt
- ½ tsp cinnamon
- ½ cup melted coconut oil
- ¾ cup coconut sugar (or raw cane sugar)
- 1 egg
- 1 tsp vanilla extract
- ½ cup dried cranberries
- 100 g chocolate, chopped (dark or milk)
- Note: 1 cup = 250 ml
- If you are like me and like only mildly sweet cookies, you can put only ½ cup of coconut sugar.
- Preheat oven to 175 C (350 F). Prepare a large baking tray and line it with parchment paper.
- In a large mixing bowl beat sugar and melted coconut oil using an electric mixer for 1-2 minutes, until combined.
- Add egg and vanilla and beat for another minute.
- In a smaller mixing bowl combine flour, oats, baking soda, salt and cinnamon.
- Add dry ingredients into wet ones and stir with a wooden spoon until all combined.
- Stir in chopped chocolate and dried cranberries.
- Using a spoon scoop out the dough and use your hands to make small balls.
- Place the dough balls on the tray and leave enough space between them as the cookies will spread when they bake. ( Note: I placed 12 dough balls on my tray to bake and after another 7 on a different tray).
- Bake for 10 minutes and remove from the oven. The cookies will look like they are not done and will be very soft but in few minutes they will set and be just right.
- Enjoy them warm or at room temperature with a glass of cold almond (or other) milk!