Sugar Free Cranberry Oatmeal Cookies

Until last Halloween, L. hadn't eaten much processed sugar. Ever.  She'd had a few bites of ice-cream and some homemade popsicles but that was about it.

However, the few candies she ate on Halloween were promptly followed by two birthday parties, Thanksgiving, and Christmas. In two months she ate more processed sugar than she had in all her two years prior. I wasn't a fan of all the sugar, but since I was the one making all the cakes and cookies, it was hard to avoid her getting bites every now and then.

As a family, we haven't had much sugar since Christmas. I think we've all felt the better as a result.

Nonetheless, with Valentine's day fast approaching, I've been making cookies again. We made a batch of sugar cookies yesterday and after just one cookie I could see the dark circles forming under L.'s eyes. I decided I needed to find a sugar free cookie recipe asap.

After a quick search I found an oatmeal raisin cookie recipe that looked decent and I went to work. I changed a few things and the following recipe is what I ended up with.

1 1/4 cup oats
1 cup whole wheat flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 cup dried cranberries
1 cup unsweetened applesauce
1/4 cup water
2 eggs
1 tsp. vanilla
1/4 cup finely chopped walnuts
1/3 cup coconut oil (melted)

Make sure all your ingredients are room temperature. Preheat your oven to 375 degrees F. 

Stir all of the ingredients (except the coconut oil) together in a large bowl. I used a handheld electric mixer but you could easily stir it by hand.

Melt the coconut oil (I always use a small pan on the stove top--it just takes a minute) and add it to the rest of the ingredients. You want all your ingredients room temperature so the coconut oil doesn't firm up again when you stir it in. Mix well. 

Spoon the cookie batter onto a lightly greased cookie sheet, flattening each mound slightly with your spoon. The first tray I baked I left the batter in little mounds and they didn't flatten out by themselves. They cooked more evenly when I flattened them a little.

I made my cookies a little larger than normal and only put 8 on a tray.

Bake for 10-15 minutes at 375 degrees F. When they're done they'll be a little deeper brown all over and they won't look wet anymore. This recipe made 16 cookies.

The verdict? L. says, "Mmmmmmmmmmm!"

They're really good. Not too sweet, a little chewy, and more like a Cliff Bar than a cookie. They'll make excellent snacks and I won't have to worry if she has more than one.

At some point she may get suspicious and ask why I keep telling her to eat more cookies...

Happy baking and have a lovely weekend!

Find more recipes and follow all our adventures at S.A.H.M i AM.

This recipe is crossposted at S.A.H.M. i AM.  
Photo credit: Emily Sefcik


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.