Nutrition Spotlight
Healthy oatmeal cookies, without butter, made with olive oil and less than a cup of sugar in the whole recipe. Their texture is chewy and their big chunks of almonds add some crunchiness to their taste. The choice of ginger as the main spice and the addition of red cranberries makes them ideal for a perfect healthy holiday cookie choice!
Oatmeal Cookies with Almonds and Cranberries
Spiced oatmeal cookies with a chewy texture and lots of flavors.
Equipment
- Mixer
- Baking pan
- Parchment paper or cookie sheet
- Mixing bowl
Ingredients
- 2½ cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground dried ginger
- 1 large egg
- ½ cup olive oil
- 1 tsp vanilla extract
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup dried cranberries, unsweetened
- ½ cup blanched almonds, chopped
Instructions
- Preheat the oven at 350°F / 175°C. Line a baking pan with parchment paper or with a cookie sheet.
- In a mixing bowl, mix together the oats, flour, baking soda, salt and spices. Set aside.
- In the bowl of a standing mixer, in medium speed, beat the egg for 2 minutes. Add the sugars and continue beating for another two minutes. Add the olive oil and vanilla and mix until they form a smooth, creamy mixture.
- Reduce speed to low and add the solids mixture that you set aside. Beat until the ingredients are well combined. Fold in cranberries and almonds.
- Roll the dough into walnut-sized balls and press down with your hand to flatten each ball into a cookie. Arrange them on the baking pan, leaving a small distance between them, and bake for 10-12 minutes.
- Let them cool slightly before you transfer them on a cooling rack to allow them to cool completely.
