Eggless Butterless Oats Cranberry Cookies | Heathy Cookie Recipe

When you have friends living abroad getting access to ingredients / stuffs that are not locally available is really easy. Like when Usha asked me what I wanted when she came down here, I shamelessly asked her for cranberries and quinoa! I have a whole bunch of recipes book marked with these two ingredients and thanks to her, I will be striking off quite a few off the list. Thanks a bunch Usha :)

This is one of the recipes that I saw in Vaishali's blog and I was sure it would be a great way to use the cranberries.Vaishali had vouched for the recipe and I knew it would taste awesome.But I was not sure how the kids would react to it.

They were looking forward to the cookies when they came back from school and Lil Angel always glad and eager to taste my experiments reached for one and then another and it went on!! I knew it was a hit. But Lil Dude on the other hand, took one , ate it slowly and that was it. It was Lil Angel and me who polished off the remaining cookies.Since Lil Angel loved it so much I consider this recipe to be a hit!

I made a few changes in her recipe and I have also given the substitutes for some ingredients in the notes section below.

I used:
Adapted from Ribbon's to Pasta's
Makes - 18 cookies

Whole Wheat flour -1/2 cup
Oats- 1 cup
Dried Cranberries - 1/8 cup
Roasted peanuts - 1/8 cup
Honey- 1 tablespoon
Sunflower oil- 1/4 cup
Warm water- 1/4 cup
Jaggery, powdered- 1/4 cup
Baking powder- 1/4 tablespoon
Salt- a large pinch
Vanilla essence- 1 teaspoon

Chop the dried cranberries and coarsely grind the peanuts. Line a baking tray with parchment paper and keep aside.

In a bowl , take the jaggery and add warm water. Mix till the jaggery dissolves.Add vanilla essence and oil.

To this mixture, add the flour,salt, oats, coarsely ground peanuts, cranberries and honey. Mix well.

Leave it aside for a few minutes as the oats and flour will absorb the liquid. If the dough looks very dry add a little warm water.If it is too sticky add a little flour. Mine was too dry, so I added a few teaspoons of water. Bring the dough together.Scoop out a tablespoon of dough ,roll it into balls and flatten it.

Place the cookies on the prepared baking tray. Bake at 150 degrees for 20 minutes. The baking time will vary based on the size and thickness of the cookies.Once the edges are crisp,remove from the oven and transfer onto a cooling rack. The cookies will be soft in the center and will turn crisp after they cool down,so don't be tempted to over bake.

Enjoy the healthy and delicious cookies with a cup of milk or a drink of your choice.




This cookie is for the  Blogging Marathon #61, Week 2, Day 2 with the theme - baked snacks for kids.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Bon Appetit....


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