Healthy Oatmeal Walnut Cranberry Cookies

Table of Contents

- 50g/1.7oz dried cranberries
- 1 tablespoon erythritol or stevia (or sweetener of your choice)
- 1 ripe banana (mashed)

1. Prepare the oatmeal flour: Start by grinding 1 cup of oatmeal in a blender or food processor until it reaches a fine flour-like consistency.

Add walnuts: Once the oats are ground, add 80g/3oz of walnuts to the blender or food processor. Pulse a few times until the walnuts are finely chopped but still have a bit of texture.

1. Add cranberries: Transfer the ground oatmeal and walnuts to a large mixing bowl. Stir in 50g/1.7oz dried cranberries.
2. Sweeten the mix: Add 1 tablespoon of erythritol or stevia to the mixture and stir well to evenly distribute the sweetness.

Mash the banana: In a separate small bowl, mash 1 ripe banana with a fork until smooth. The banana will act as a natural sweetener and binder for the cookies.

1. Mix together: Add the mashed banana to the dry ingredients in the mixing bowl. Stir until everything is well combined and the mixture starts to hold together.
2. Add water: Pour in 120 ml of water to help bind the ingredients further. Stir until the mixture becomes a thick, sticky dough.

1. Prepare the baking tray: Line a baking tray with parchment paper to prevent the cookies from sticking.
2. Divide the dough: Using a spoon or your hands, divide the dough into 8 equal portions. Shape each portion into a cookie and place them on the prepared baking tray, leaving a little space between them.

Bake: Preheat your oven to 180°C/356°F. Place the tray of cookies in the oven and bake for 30 minutes, or until the edges are golden brown and the cookies are firm to the touch.
Cool: Once baked, remove the cookies from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

- Add-ins: You can customize these cookies by adding your favorite ingredients. Consider mixing in seeds (such as chia or flaxseeds), dark chocolate chips, or shredded coconut for additional flavor and texture.

- Sweetness: If you prefer your cookies sweeter, you can increase the amount of erythritol or stevia, or add a touch of honey or maple syrup.
- Texture: For a chewier texture, underbake the cookies slightly by removing them from the oven at around 25 minutes. For a crunchier cookie, leave them in for the full 30 minutes or until fully golden.
- Substitutions: If you don’t have walnuts on hand, feel free to substitute them with almonds, pecans, or any other nuts you like. Similarly, raisins or other dried fruits can replace cranberries.

- Room temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to a week.
- Freezing: You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag once frozen. When ready to eat, thaw them at room temperature or pop them in the microwave for a few seconds.

- Fat: 7g
- Fiber: 4g
- Sugars: 5g (from natural banana and cranberries)