Whole Foods Cranberry Oat Cookie Recipes

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CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.

Provided by Sarah Parker

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 25m

Yield 24

Number Of Ingredients 10

10 tablespoons butter
⅔ cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ teaspoons baking soda
1 pinch salt
1 ⅔ cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
  • Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 16 g, Cholesterol 28.2 mg, Fat 8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 121.2 mg, Sugar 6.5 g

CRANBERRY AND CHOCOLATE CHUNK OATMEAL COOKIES (VEGAN, GLUTEN-FREE, REFINED SUGAR-FREE)



Cranberry and Chocolate Chunk Oatmeal Cookies (vegan, gluten-free, refined sugar-free) image

This is one of the best vegan cookies I've ever made! Cranberry and Chocolate Chunk Oatmeal Cookies have a fluffy, chewy, soft and flavorful oat base with tart dried cranberries berries and decadent dark chocolate chunks! They're free of refined sugars, flour, soy, eggs and dairy so it's a healthy and flavorful treat that everyone will enjoy.

Provided by Elaine Gordon

Categories     Dessert

Time 20m

Yield 13

Number Of Ingredients 13

1 cup gluten-free oats, ground into a fine flour in your blender
2 cups gluten-free quick cooking oats (not old fashioned oats)
1 cup pure maple sugar (or coconut sugar)
1 tablespoon arrowroot powder (also known as arrowroot starch)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup + 1 tablespoon room temperature soy-free, vegan butter (I use Miyoko's brand)
1 tablespoon non-dairy milk
1/2 teaspoon pure vanilla extract
1 cup unsweetened dried cranberries (or cherries)
1 cup vegan and refined sugar-free dark chocolate chunks (I use Hu dark chocolate gems)

Steps:

  • Preheat oven to 350 degrees Fahrenheit and line a half-sheet baking sheet with parchment paper. Set aside.
  • In a large mixing bowl at oat flour, oats, maple sugar, arrowroot powder, cinnamon, baking powder, baking soda and salt. Stir.
  • Add room temperature vegan butter, non-dairy milk, and vanilla to the mixing bowl. Use an electric hand mixer and mix until all ingredients are well incorporated.
  • Add unsweetened dried cranberries and chocolate. Mix again with the hand mixer or fold in with a spoon. The cookie batter will feel a bit crumbly like granola and that is okay. It will gel together as it bakes and then cools.
  • Use a quarter cup measuring cup to scoop out 1/4 cup servings of the cookie batter. You want to really pack the cookie dough firmly into the measuring cup before inverting the measuring cup overtop the parchment paper lined baking sheet. If any cranberries, chocolate, or oatmeal flakes fall out of the cookie mounds, press them back in with your fingers. The batter should make 13 cookie mounds. The cookies will spread when they bake so leave room between the cookies and use two baking sheets if needed.
  • Bake for 10 minutes. Allow the cookies to rest on the baking sheet for thirty minutes before transferring to a cooling rack to fully cool. The cookies will firm up as they cool. If you touch them too early they will fall apart.
  • Store leftovers in an airtight container at room temperature for up to five days.

COPYCAT WHOLE FOODS JUMBLE NUT COOKIES



Copycat Whole Foods Jumble Nut Cookies image

The ultimate large, soft, and chewy everything cookie! Filled with almonds, chocolate, cranberries, oats, raisins, walnuts, and white chocolate.

Provided by Stefanie

Time 2h25m

Number Of Ingredients 18

¼ Cup Unsalted Butter (softened)
¼ Cup Granulated Sugar
¼ Cup Light Brown Sugar
1 Egg
¼ Teaspoon Vanilla Extract
¼ Teaspoon Salt
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup plus 2 Tablespoons All-Purpose Flour
¾ Cup Old Fashioned Rolled Oats
½ Cup Jumbo Semi-Sweet Chocolate Chips
1/3 Cup White Chocolate Chips
¼ Cup Raisins
¼ Cup Dried Cranberries
¼ Cup Slivered Almonds
1/3 Cup Chopped Walnuts

Steps:

  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugars and butter. Scrape down the sides.
  • Add egg and vanilla. Mix on medium until combined. Scrape down sides.
  • In a medium mixing bowl, whisk together the salt, cinnamon, nutmeg, baking powder, baking soda, flour, and oats.
  • With the mixer on low, add the flour mixture all at once. Mix on low until almost combined. Add in the chocolate chips, white chocolate chips, raisins, cranberries, almonds, and walnuts. Mix on low or with a spatula until combined and no more flour is visible.
  • Chill the bowl with the dough in the refrigerator for at least two hours.
  • Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • Scoop 5 tablespoon portions of chilled dough on to the parchment paper lined baking sheets. Press each ball of dough gently with the palm of your hand to flatten into a cookie disc.
  • Bake the cookies for 14-15 minutes until golden around the edges. Let cookies cool on sheet.

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