Cranberry and oats cookies

February 28, 2018

I must admit that, for me, almost nothing compares to the gloriously overwhelming smell of freshly baked cookies - it’s one of those elements that appease the senses in a way that makes any house feel like a home (am i right?)


Truth be told, I appear to be going through somewhat of a biscuit/ cookie phase - could you blame me (surely, not!). During this ‘phase’, I’ve come to learn that I, personally, am more comfortable baking my own batch (as opposed to indulging in ready made/ store bought cookies or biscuits), mainly because that wat I know exactly what I am putting into my recipe and am at liberty to control the amount of sugar (amongst other things) that are included - which is an important step to maintaining a healthy lifestyle (even when indulging). For example, I went to Woolworths this evening to do some grocery shopping, and I (much like anyone else) was so tempted to buy a few biscuits, although stopped myself short (which was a lot more difficult than I thought), because the biscuits on the shelf were either way too sugary or so healthy that it may have well been boxed cardboard. 

 The recipe for this batch uses two kinds of sugars - which I substituted with coconut sugar and xylitol (which are healthier sugars, if you will). If you want to try a completely sugar-free recipe, use xylitol only - although I can’t guarantee the end result as I haven't tried a sugar-free batch (if you do try it, please do let me know how it turns out!) 


With a cuppa tea in hand, I’m about to dig into this batch... please do join me.


Bon appetit! 




Recipe: Oatmeal and cranberry cookies



  • 1 cup butter

  • 1 cup coconut sugar

  • 3/4 xylitol

  • 2 eggs

  • 2 tsp. vanilla extract

  • 1 1/2 flour

  • 1/2 tsp. salt

  • 1/2 tsp. baking powder

  • 3 cups rolled oats

  • 1 cup chocolate chips

  • 1 1/2 cups dried cranberries




  • Preheat oven to 180 degrees C. Place parchment paper on a baking tray and spray with a non-stick cooking spray.

  • Using the creaming attachment, mix together the butter and sugars until light brown and fluffy. Then beat in the eggs, one at a time, and finally the vanilla. 

  • Sieve the flour, salt and baking powder, and add to the wet ingredients in three inclusions. 

  • Add the oats, chocolate chips and cranberries, and mix until JUST combined. 

  • Scoop out 1.5 tablespoons of dough onto the lined baking tray. Bake for 10 minutes, any longer and they will be too hard to eat. They will seem very soft but after they cool they will harden. You can either leave them as small round balls or flatten them, your choice.

  • Once they have turned a nice light brown colour, take them out the oven and cool on a cooling rack for 10 minutes, and then enjoy!








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