Cranberry Walnut Oatmeal Cookies
Who doesn't love a good oatmeal cookie? These healthy Cranberry Walnut Oatmeal Cookies are soft, chewy, and loaded with whole, natural ingredients. Cranberry Walnut is one of my favorite flavor combinations, but the dried cranberries can EASILY be substituted with raisins to re-create the classic oatmeal raisin cookie!
CLICK HERE to view: Apple Cinnamon Oatmeal Cups To Go
One of my favorite ingredients used in this recipe is Justin's Almond Butter. I used the maple flavored almond butter, but Justin's also makes vanilla, original, and honey flavored! The only ingredients used in Justin's Maple Almond Butter are dry roasted almonds, maple sugar, palm oil, and sea salt. No processed hydrogenated vegetable oils here! Justin's can be found with the peanut butter at your local grocery store or Walmart. I love the extra nutty flavor that the almond butter gives these cookies. Check out the recipe below:
- 2 medium bananas
- 4 tablespoons Justin's Maple Almond Butter
- 4 teaspoons zero calorie sweetener (I use stevia)
- 1/2 teaspoon butter extract
- 1 cup 100% natural whole grain old-fashioned oats
- 2 tablespoons Betterbody Foods Organic Coconut Flour
- 2 tablespoons Betterbody Foods PBFit
- 1 tablespoon ground flax seed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup reduced sugar dried cranberries
Directions: Preheat oven to 350 degrees. Line a cookie sheet with foil and lightly coat with nonstick cooking spray. Set pan aside.
In a large bowl, mash 2 medium sized bananas until very smooth (I used a hand mixer and pureed them). Mix in Justin's Maple Almond Butter, zero calorie sweetener, and butter extract. Blend until smooth.
Stir in 100% natural whole grain old fashioned oats, Betterbody Foods Organic Coconut Flour, Betterbody Foods PBFit, ground flax seed, Quest Nutrition Vanilla Milkshake Protein Powder, baking soda, and cinnamon. Mix for 1 minute on low speed with a hand mixer until all ingredients are well combined.
Stir in the chopped walnuts and reduced sugar dried cranberries. Drop dough into 16 medium sized cookies on the greased cookie sheet. Flatted dough slightly with the back of a spoon and place in preheated oven for 12-15 minutes or until lightly browned. DO NOT OVER COOK!
Remove cookies from the cookie sheet and place on a cooling rack until completely cooled. Store in an air tight container in room temperature or in the refrigerator for longer lasting flavor! ENJOY!
Serving Size: 1 cookie
Amount per recipe: 16 cookies
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