These Crispy Oatmeal Coconut Cranberry Cookies are not only super yummy, and so much so, you won’t be able to eat just one, but there lightly sweetened flavor makes these old fashioned, reimagined oatmeal cookies, one that you and your family are sure to bake over and over.
With the addition and combination of crispy coconut flakes and the chew from dried cranberries, these textured oatmeal cookies come with a big bite, and let’s not forget the healthy dose of fiber from the oats. So, the several textures in this cookie recipe adds not only a tasty chew but brings to the kitchen table their its unique flavor too.
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RECIPE
Oatmeal Cranberry Coconut Cookies
Crispy and chewy oatmeal cookies filled with dried chewy cranberries and crispy coconut flakes.
Ingredients
Dry Ingredients
- 1-1/2 cups Oat Flour
- 1/2 cup Almond Flour
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
Wet Ingredients
- 1 cup Swerve Dark or Light Brown Sugar (or your choice)
- 3/4 cup Allulose Sweetener (or granulated sugar)
- 8 tbsp Unsalted Butter softened or melted
- 1 Large Egg
- 3/4 cup Dried Cranberries
- 1/2 cup Coconut flakes shredded and unsweetened
- 1 cup Oats
- 1/2 cup Almond Milk
Instructions
For the Dry Ingredients
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In a large bowl, whisk to combine flours, salt, cinnamon, and nutmeg. Set aside.
For the Wet Ingredients
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In the bowl of a mixer, cream together the butter and sugars.
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Add in the egg, vanilla, and almond extracts.
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Follow by adding in the flour to the wet ingredients in batches with the almond milk. Fold in the coconut, cranberries, and oats.
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Scoop out medium sized cookies and place them on a nonstick cookie sheet or parchment lined baking sheet. Using your hand pat the cookies flat.
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In a preheated oven at 350 degrees, bake the cookies for 15 to 20 minutes or until lightly golden brown.
Recipe Notes
Whenever possible, use organic ingredients.
