Chewy Walnut & Cranberry Oatmeal Cookies
Delight in the unique texture and wholesome flavors of these Chewy Walnut & Cranberry Oatmeal Cookies! Blissfully chewy and slightly sticky, these cookies are made with nourishing ingredients, including brown rice syrup, which offers a healthier alternative to traditional sugars. The blend of rolled oats, whole wheat flour, and chopped walnuts (or rich chocolate chips, if you prefer!) makes them not only delicious but also filling. Enhanced with a hint of cinnamon and sweetened with dried cranberries, each bite is a perfect balance of sweet and nutty. Bake these cookies for a delightful snack, a charming dessert, or a heartwarming gift that you won’t find anywhere else!
24
Servings
100
Calories
14
Ingredients
Ingredients
margarine
1/3 cup (at room temperature)
smooth applesauce
1 tablespoon
brown rice syrup
2/3 cup
egg whites
2 (beaten)
brown sugar
1/2 cup (firmly packed)
vanilla extract
1/2 teaspoon
all-purpose flour
1/2 cup
whole wheat flour
1/2 cup
ground cinnamon
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
rolled oats, quick cooking
1 cup
chopped walnuts or miniature chocolate chips
3-4 tablespoons (chopped (if using walnuts))
craisins (or raisins)
3-3.5 tablespoons
Instructions
1
Preheat your oven to 330°F (165°C).
2
In a dry saucepan, toast the chopped walnuts and rolled oats over medium heat until they turn golden brown and emit a fragrant aroma, stirring occasionally. Once toasted, set aside to cool.
3
In a large mixing bowl, use electric beaters to cream the margarine and applesauce together. Gradually add in the brown sugar and beat until the mixture is light and fluffy.
4
In a separate bowl, whisk together the beaten egg whites, brown rice syrup, and vanilla extract. Incorporate this mixture into the creamed butter until everything is well combined.
5
In another bowl, mix together the all-purpose flour, whole wheat flour, ground cinnamon, baking soda, and salt until evenly combined.
6
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the toasted oats, walnuts (or chocolate chips), and craisins until evenly distributed.
7
Chill the cookie dough in the refrigerator for at least 30 minutes to firm slightly.
8
Line a cookie sheet with parchment paper. Drop tablespoons of the chilled dough onto the sheet, leaving space between each cookie as they will spread while baking. Do not flatten the tops.
9
Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly browned and the tops have small bubbles. Note: The cookies will seem soft when removed from the oven but will firm up as they cool.
10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack using a sturdy spatula to prevent breaking.
11
Store the cookies in an airtight container, ensuring that they are not stacked directly on top of each other by using wax paper between layers to maintain their delicate texture.
Nutrition Information
3.3g
Fat
15g
Carbs
1.7g
Protein
1.7g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Walnut & Cranberry Oatmeal Cookies?
They are wholesome, chewy cookies made with rolled oats, whole wheat flour, walnuts, and dried cranberries, sweetened with a combination of brown sugar and brown rice syrup.
How many calories are in each cookie?
Each cookie contains approximately 100 calories.
How many cookies does this recipe make?
This recipe yields 24 servings.
What is the recommended oven temperature?
Preheat your oven to 330°F (165°C).
Can I substitute the walnuts with something else?
Yes, you can use miniature chocolate chips as an alternative to chopped walnuts.
What makes these cookies a healthier alternative to traditional ones?
They use nourishing ingredients like brown rice syrup, whole wheat flour, and applesauce to reduce refined sugar and add nutritional value.
Do I need to toast the oats and walnuts?
Yes, toast them in a dry saucepan over medium heat until they are golden brown and fragrant to enhance the flavor.
What type of flour is required for this recipe?
The recipe uses a mix of 1/2 cup all-purpose flour and 1/2 cup whole wheat flour.
Why should I chill the cookie dough?
Chilling the dough for at least 30 minutes helps it firm up so the cookies don't spread too thin during baking.
How long do the cookies need to bake?
The cookies should bake for 12 to 15 minutes.
What is the fat content per serving?
Each cookie contains 3.3g of fat.
How many carbohydrates are in each cookie?
Each cookie contains 15g of carbohydrates.
How much sugar is in one cookie?
Each serving contains 5g of sugar.
Is there fiber in these cookies?
Yes, there is 1.7g of fiber per cookie due to the oats and whole wheat flour.
What is the protein content per cookie?
Each cookie provides 1.7g of protein.
Should the cookies be soft when removed from the oven?
Yes, the cookies will seem soft when first removed but will firm up as they cool on the baking sheet.
Can I use raisins instead of craisins?
Yes, the recipe allows for either craisins or raisins.
How should I store these oatmeal cookies?
Store them in an airtight container with wax paper between the layers to prevent them from sticking and to maintain their texture.
What is the purpose of adding applesauce?
Applesauce is used in combination with margarine to add moisture and help create a light, fluffy texture while reducing fat.
Do I use whole eggs or just egg whites?
The recipe calls specifically for 2 beaten egg whites.
What spices are used for seasoning?
The recipe uses 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt.
What type of oats are best for this recipe?
The recipe specifies using quick-cooking rolled oats.
Should I flatten the dough balls before baking?
No, you should drop tablespoons of dough onto the sheet without flattening the tops.
What preparation is needed for the margarine?
The margarine should be at room temperature before you begin creaming it with the sugar.
What is the role of brown rice syrup in this recipe?
Brown rice syrup acts as a liquid sweetener that contributes to the chewy and slightly sticky texture of the cookies.
How much vanilla extract is needed?
The recipe requires 1/2 teaspoon of vanilla extract.
What leavening agent is used?
The recipe uses 1/2 teaspoon of baking soda to help the cookies rise.
How do I prevent the cookies from breaking when transferring them?
Let them cool on the baking sheet for a few minutes first, then use a sturdy spatula to move them to a cooling rack.
What is the amount of walnuts or chocolate chips needed?
You should use 3 to 4 tablespoons of chopped walnuts or miniature chocolate chips.
What is the texture of these cookies described as?
The cookies are described as blissfully chewy and slightly sticky.