These chewy cranberry walnut oatmeal cookies are perfect for breakfast. They’re chewy, comforting and give you a healthy dose of healthy fats and fiber to keep you full
They are perfect on their own or with a cup of milk to moisten them up.
No matter how much time has passed by, oatmeal raisin cookies always end up coming on top as my all time favorite cookies. I’ve always been fond of them. I mean they’re soft and chewy so what’s not to like right?
To be honest, I haven’t made oatmeal cookies in the longest time so I wasn’t sure how these would turn out since I sort of guess-timated everything in the recipe…
Yeah I know, that’s the biggest baking faux pas ever but I can’t help it I am terrible at managing “tedious” tasks like making sure everything is measured perfectly!
Anyways, despite the mishaps, these cookies turned out addictingly delicious and they are so perfect for the upcoming fall season because they give you a warm and cozy feeling and the ginger in them just takes it over the top!
Oatmeal cranberry walnut cookies recipe
- 1/2 cup softened coconut oil (or butter)
- 1/4 cup brown sugar
- 2 tablespoons sugar
- 1 egg (or 1 tablespoon flaxmeal + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour (can use all-purpose)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 1/4 cup rolled oats
- 3/4 cup diced candied ginger
- 1/3 cup raisins
- Cream the coconut oil, brown sugar, and sugar together in a large bowl until fluffy. Whisk in the egg and vanilla extract.
- Sift in the all purpose flour, whole wheat flour, cinnamon, ground ginger, and sea salt. Mix until a dough forms.
- Stir in the rolled oats, raisins and candied ginger. Let the dough chill in the fridge for 1 hour. Preheat the oven to 350F
- Drop the dough by the heaped tablespoon onto a lined cookie sheet.
- Bake at 350F for 10 – 12 minutes until golden brown.