Coconut Cranberry Cookies (With Oatmeal)

These crunchy little coconut cranberry cookies made with oatmeal are just thing thing for when hunger strikes but dinners not quite ready. One of the first biscuits I ever made when we started eating Clean, these sweet coconut cookies won't disappoint and are a great way to. get some cranberries into them kids!

Coconut Cranberry Cookies

For those that like a chewier cookie, these are crunchy on the outside and chewy in the middle. They're sweetened by the coconut and honey which complements the cranberries well. Cranberries can be a little sour at times and so I've used dried ones here, they have more sweetness as dried fruits do and they rehydrate while they're cooking, so you still get a juicy cranberry when the cookies are baked.

I've made these oatmeal cookies instead of making them with regular flour as oats have a higher protein content and so they'll keep you going for longer and you end up eating less.

Baking Tips

• For a less chewy, crispier cookie allow these to bake for 4-5 minutes longer than I've put in the recipe. The slightly longer baking time will make them crunchier
• For a chewier cookie, a shorter baking time by 2-3 minutes so they're still cooked through but you get less crisp cookie edges
• If you wanted to (!) yo could add some white chocolate chips, or regular chocolate chips. If you wanted to...
• Add some orange peel in the form of zest for a festive twist on these cookies

Storing

As with most biscuits these will last for a few days, 3-4, in an airtight biscuit tin like this one. They don't need to go in the fridge and so you can leave the on the kitchen work surface or pop them in the cupboard away from little fingers :)

You can keep these in the freezer for up to a month. Once they're cooled down pop them into a Ziploc bag and they'll sit happily in the freezer until you need them. To defrost them, leave them out over night in the fridge and then put themin a warm oven for 2-3 minutes to regain their crunch!

More Clean Eating Cookies

• Old fashioned date cookies
• Easy pumpkin choc chip cookies
• Cinnamon cookies
• Homemade oatmeal chocolate cookies
• Crunchy Anzac biscuits
• Date and nut cookies

How To Make Coconut Cranberry Cookies

Ingredients

• 1 Cup Wholemeal Flour
• ½ tsp Baking powder
• 2 tbsp Warm water
• 1 Cup Oats
• 1 Cup Desiccated coconut
• ¼ Cup Honey
• ¼ cup Butter Melted
• ¼ cup Sunflower seeds
• ¼ cup Dried cranberries
• 1 teaspoons Vanilla extract Optional

Instructions

• Preheat oven to 180'C / 350F
• Prepare two 8x13inch baking trays with parchment paper
• Place flour, oats, coconut, cranberries, sunflower seeds in a large bowl and stir together
• Melt the butter and honey together in a saucepan until just melted
• Combine baking soda and warm water to dissolve and add to butter/honey mixture
• Immediately add the butter mixture to the flour mixture (as baking powder starts to work as soon as it mixes with the honey) and mix well until well combined
• Place tablespoon sized balls (about 1-inch balls) of cookie dough onto the baking sheet and flatten as much as you can without breaking the cookie
• Bake for 12-15 minutes until golden
• Remove from oven and let the cookies cook in the tray for around 10 minutes before moving them onto wire racks to cool completely

Coconut Cranberry Cookies Recipe