During the lockdown this year, I used to go out for a walk a lot more then before. It’s not really suprising because the fresh air and staying in motion is of course always important for good health. Especially in times when we are more indoors. I often get a coffee to go and I am always tempted to snack something tasty (because every coffee corner has something nice).
That’s when I started to bring my own baked snacks with me and this recipe for a giant nutritious cookie came up.
Besides that these cranberry oatmeal cookies are tasty for in between meals, you can of course, also eat this cookie for breakfast. Oatmeal is a source of Manganese, Phosphorus, Magnesium, Iron and Zinc for example, and therefore ideal for getting the right vitamins and minerals. Just crumble the cranberry oatmeal cookies on your yoghurt for breakfast 😉
These cookies are made with cranberries, but you can actually add anything you want (for a bigger snack you can also add some nuts or peanut butter).
Tip: gluten-free cranberry oatmeal cookies? Use almond flour!
- 200 g oatmeal
- 1 tsp baking powder
- 1 tbsp cinnamon
- pinch of salt
- 2 eggs
- 20 g coconut oil
- 1 tbsp honey
- 1 handful of cranberries
MACRONUTRIENTS PER COOKIE
- Energy: 157,3 kcal
- Carbs: 19,6 g
- Protein: 4,8 g
- Fat: 6,2 g
- Fiber: 2,0 g
- Preheat the oven to 180 degrees.
- In a bowl, combine the oatmeal, baking powder, salt and cinnamon. In another bowl, mix the eggs with the coconut oil and honey.
- Combine the two bowls and mix with a food processor to a thick batter. Finally stir the cranberries into the batter.
- Cover an oven tray with baking paper. Make balls of the batte rand spread them on the baking tray. Flatten the balls by hand.
- Place the baking tray in de oven and bake the cakes fora bout 20 minutes until golden brown.