Healthy Harvest Cookies

Yields: 15 cookies

These soft and chewy oatmeal cookies are perfect for fall—or eating all year round! (I won’t judge!) They’re full of sweet raisins and dried cranberries, with just a sprinkling of pecans and coconut, and have a cozy cinnamon background flavor. Such a delicious combination! These cookies will last for at least one week if stored in an airtight container in the refrigerator. They freeze well, too!

1 cup (100g) instant oats (gluten-free if necessary and measured like this)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 ½ tbsp (21g) coconut oil or unsalted butter, melted
1 large egg white, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
3 tbsp (30g) raisins
3 tbsp (30g) dried cranberries
2 tbsp (14g) finely diced pecans
1 tbsp (5g) shredded unsweetened coconut

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the melted coconut oil, egg white, and vanilla. Stir in the honey. Add in the oat mixture, stirring just until incorporated. Fold in the raisins, dried cranberries, pecans, and coconut. Chill the cookie dough for 20 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to the desired thickness and width using a spatula. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

If your raisins and dried cranberries are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins and dried cranberries sit while mixing together the cookie dough, this little trick hydrates them so they’re really soft and juicy!

For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around! If you prefer, you can substitute walnuts instead.

This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.

I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.

{gluten-free, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/09/11/harvest-cookies/