Oats Cranberry Cookies

If you like oats, here comes another cookies recipe with oats. Oats is the best way to add fibre, minerals and antioxidants to the diet. Of late, I have been using oats in my bakes.

Eating oats as breakfast cereal has never been my thing. Don’t like the look and the consistency of an oats porridge. I like oats more in a cheela or cookies. If you too are trying to include oats in your daily diet then this cookies recipe is the best way to do it.

If you want to bake digestive biscuits, please find the recipe here.

Find the recipe with oats whole-grain bread here.

Our daughter loves everything with chocolate and cocoa. Whenever she wants me to bake something tasty, I understand now is my time to go to her much-loved chocolate.  Addition of cocoa powder to these healthy cookies makes them appealing to children.

Here I have used jaggery and granulated demerara sugar. You can replace jaggery by packed brown sugar. These cookies are absolutely healthy as I haven’t used any leavening agent.

Cranberries come as a surprise in some of the bites. Balancing the sweetness with their mild sourness. All in all, this is one of the yummiest eggless cookie recipes. You will find yourself making it often

Oats Cranberry Cookies

Crispy Cookies with Oats and Cranberries

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Prep Time 20 mins

Cook Time 20 mins

Servings 16 big sized cookies

Ingredients

  

• 1.5 cups Rolled oats
• 1/2 cup Whole wheat flour
• 1/2 cup Jaggery powder
• 3 tbsp Granulated brown sugar or demerara sugar
• 2 tbsp Cocoa powder
• 1/2 tsp Coffee powder
• 1/4 tsp Salt
• 100 g or half cup Butter at room temperature
• 1 tbsp Vegetable oil
• 2 tbsp Warm water
• 1 tsp Vanilla essence
• 1/4 cup Cranberries

Instructions

 

• Take butter, jaggery and sugar in a big bowl and mix it with a hand whisk until fluffy and white.
• Dissolve coffee powder in warm water allow it to cool. Add it to the butter-jaggery mixture.
• Add vanilla essence and vegetable oil. Mix it thoroughly.
• Sieve flour and cocoa powder to remove the lumps.
• Add them to the butter-jaggery mixture. Mix in oats too.
• Fold in cranberries gently.
• Take out spoonfuls of dough and place on the parchment paper-lined baking tray. The cookies will spread while baking. So there should be some distance between the dough balls.
• Preheat the oven at 150 C for 10 minutes.
• Bake the cookies for 20 minutes at 150 C.
• Cool them on a wire rack and store in an airtight container.
  

Notes

All the ingredients should be at room temperature.

You can increase the amount of jaggery or sugar as per your taste.

Skip salt if you are using salted butter.

Baking time may vary.

If your cookies don't spread during baking, you can press them with a flat bowl after half the baking time is over.