I love to keep a stash of these Brown Sugar Cranberry Oatmeal Cookies for those moments when you want something sweet, but without all the sugar. My grandson Mason plays on the 8th grade football team and he is a bottomless pit when it comes to eating. I always like to keep something on hand to take to his games so he can have something packed with vitamins and protein. Since October 29th is National Oatmeal Day, I thought these Brown Sugar Cranberry Oatmeal Cookies were my next recipe to post. By the way, he calls them his football cookies.
We all know the benefits of eating oatmeal especially with the soluble fiber, all those vitamins and minerals in a nutrient packed oatmeal cookie is the way to get some of that “good for you stuff” in your family’s diet. There’s no better way than with these Brown Sugar Cranberry Oatmeal Cookies. Well, that’s what I told my grandson! He absolutely loves them and makes sure that I bring them along for before his game and more for after. Believe me, after his game it’s advisable to keep your distance and hand him a cookie fast before he eats your hand and the cookie.
Keep your family going on a busy day with these Brown Sugar Cranberry Oatmeal Cookies. They're also a great way to some healthy nutrients into them as well.
- ¾ cup – Bob’s Red Mill’s 1 to 1 Gluten-Free Flour
- ¾ cup – Oat Flour
- 1 tsp. – Ground Cinnamon
- 1 tsp. – Xanthum Gum
- ¼ tsp. – Sea Salt
- 1 tsp – Baking Soda
- ¼ cup – Stevia in The Raw
- 1 cup – Dark Brown Sugar
- 2 – Eggs
- 1 ½ tsp. – Pure Vanilla
- 1 cup – Coconut Oil – melted
- 3 cups – Oats – I use Bob’s Red Mill’s
- 1 cup – Dried Cranberries
- Preheat oven to 350 degrees. Line sheet pan with parchment paper and set aside until needed.
- Combine with wire whisk – flours, cinnamon, xanthum gum, salt, and baking soda. Set aside.
- In a large bowl combine with whisk – stevia, brown sugar, eggs, vanilla, and olive oil until incorporated.
- Stir in flour mixture and combine well.
- Stir in oats and cranberries. Scoop by tablespoon onto prepared sheet pan and bake 12 to 15 minutes.
- Store in airtight container for up to 2 weeks or freeze for up to 2 months.
Not only are these Brown Sugar Cranberry Oatmeal Cookies packed with good nutrients, but they taste amazing. When I fix them it’s like going back in time to my mother’s kitchen. Just the smell alone makes me smile. These cookies are one of those comfort foods that you will always eat with a smile. I hope by making these for my grandchildren that when they get older and make them for themselves that they will remember me with love and of course, a smile.
From my kitchen to yours,