Peanut Butter Oatmeal Cranberry Cookies

Posted on March 28, 2016 by Mahnaaz Dattu

Alright (healthy breakfast) cookie monsters, I heard you loud and clear about sharing my Peanut Butter Oatmeal Cranberry Cookies. If you’ve ever wondered why I post food pictures on Facebook with no recipe it’s because I eyeball ingredients and let intuition guide me. I measured some key ingredients in this Peanut Butter Oatmeal Cranberry Cookies recipe but have to be honest: this is not a super sweet cookie that tastes like a half-baked moist and chewy piece of (junk food) heaven from Mrs. Fields. This is a cheating as little as I can cookie with a lot of wholesome kick…AND this is a dense cookie, which I’m not sure your kids will love. If they do, then I guess I’ve cracked some mommy code on getting your kids to eat healthy and you should let me know. Finally, there are a heck of a lot of oats in these chunky UFO’s of goodness. I hate oatmeal, but I love oats for their fibre and nutritional value. Without further a due, here’s your recipe :-)

*Please see pictures of large cooking spoon used as well as unsweetened apple sauce*

Peanut Butter Oatmeal Cranberry Cookies

Yields 24+ chunky cookies

Dry Ingredients

5 cups of large flake oats

1 cup of dried sweetened cranberries

1 tsp baking powder

Moist/Liquid Ingredients

5 cooking tablespoons of no salt, no sugar peanut butter (see picture of cooking tablespoon ~ measures approximately 2.5 tbsp)

5 cooking tablespoons of 100% pure Canadian maple syrup (see picture of cooking tablespoon ~ measures approximately 2.5 tbsp)

2 containers/pods of unsweetened apple sauce (see picture of container/pod – Irresistibles Life Smart brand, sold in packs of 8)

Up to half a cup of unsweetened almond milk or any non-dairy/dairy milk of your choice

1 tsp artificial or pure vanilla extract

Recipe Directions

  1. Set oven to bake on 200 °F
  2. Spread oats out evenly on large baking tray
  3. Bake oats 10-15 minutes, keeping a careful eye out that at the 10 minute mark, so you do not over bake or burn the oats. (Oats should be toasty and crisp when ready with some of the raw taste gone)
  4. Once oats are ready and out of the oven, set oven to bake at 375 °F
  5. Give oats about 10 minutes to cool down and then pour into a large mixing bowl
  6. Add peanut butter on top of oats and mix
  7. Add maple syrup and mix
  8. Add both containers/pods of unsweetened apple sauce and mix
  9. Add dried cranberries and mix
  10. Add vanilla extract and mix
  11. Add milk of your choice and mix
  12. Add baking powder and mix
  13. Set bowl aside and place cookie sheet on large baking tray
  14. Pour approximately half a cap full of vegetable oil onto your hands and spread evenly over the cookie sheet
  15. Dollop heaping tablespoons of the cookie batter and shape into round, thick cookie with your hands
  16. Place cookie on the cookie sheet and repeat until all the batter is finished
  17. Bake cookies at 375°F for approximately 20-25 minutes, keeping an eye out that they do not over bake at the 20 minute mark. They should look golden brown and crisp on the top.
  18. Remove cookies from oven and cool for 10-15 minutes. You can keep them covered with tinfoil on a plate, but it’s better to store them in an airtight container after they’ve completely cooled for about 30 minutes – 1 hour.

*When working with the batter, it should be firm, a good arm workout to mix and sticky to the touch. After you’ve added the milk of your choice to the batter, it may look and feel a little more moist than it should. Don’t freak out because the oats will absorb all the milky liquid when baking. You can substitute the dried cranberries for dark chocolate chips and/or nuts/dried fruit of your choice.*

Reference Pictures




The delicious results!





Follow me on Instagram NaazD23 to check out more of my healthy cooking and baking

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