Healthy cookies that taste great….it’s a tough challenge.  The key is to balance the ingredients and use just enough of each to give them flavor, without lots of added sugar and carbs.

Oatmeal Cranberry Flax Cookies

If it’s not totally obvious, I have a sweet tooth. Deprive me of goodies completely and I’m not a happy girl – especially pregnant. Browsing through my monthly cooking magazines,  I came across this recipe for Oatmeal, Cranberry and Flax cookies from King Arthur. I’ve had success with many of their recipes in the past, so I decided to give this one a go.

Of course, I always like to put my own touch on things so I added a handful of shredded coconut and some dark chocolate chips.  Can you tell I was afraid it would taste like I tried to make healthy cookies?  I also halved the recipe because, well, then I can’t gobble up 3 dozen. Here’s what they looked like going in the oven:

I love that there is just enough butter to help them brown, a hint of sweetness from the cranberries and brown sugar and the oats really hold it all together. The chocolate and coconut gave it just a touch of richness that made you really feel like it was a treat. Actually, the best part of the recipe is that there are basically 2 steps.  It couldn’t be simpler!

Cranberry Flax Crunch Cookies

(makes 15 cookies)

  • 1/2 c. butter, softened
  • 1/3 c. light brown sugar, packed
  • 1/2 tsp. cinnamon
  • 1 tsp. homemade vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 3/4 c. whole wheat flour (I use King Arthur)
  • 3/4 c. rolled oats (not instant)
  • 1/3 c. flax meal
  • 3/4 c. dried cranberries
  • 1/4 c.  shredded coconut flakes
  • 1/2 c. dark chocolate morsels

Beat first 7 ingredients in a stand mixer until creamy. Combine remaining ingredients and stir into the butter egg mixture.

Scoop 1/4 c. dollops of batter onto a prepared cookie sheet and flatten tops.  Allow batter to stand for 30 minutes to incorporate liquid evenly.

Preheat oven to 350 F and bake for 12 minutes, until slightly golden.  Allow them to cool on the baking sheet.  Serve with a big glass of milk & enjoy!