Coconut-Cranberry Oatmeal Cookies
Savor the perfect blend of chewy oats, tropical coconut and tart cranberries in these delightful coconut-cranberry oatmeal cookies. The best part? They're easy to make!
Patricia Hertz, registered dietitian with the Center for Fitness & Health at Adventist HealthCare Shady Grove Medical Center, stopped by to share this recipe oatmeal cookie recipe as a delicious treat to snack on when you're in the mood for something sweet.
Recipe Card
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ⅔ cup rolled oats
- 3 ½ tablespoons unsweetened coconut flakes, crushed
- 2 tablespoons finely chopped dried cranberries
- 2 teaspoons melted butter
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon extract
Instructions
- Preheat your oven to 325°F and coat a baking sheet with cooking spray.
- Beat the egg in a medium sized bowl.
- Gradually add sugar, stir to combine.
- Add oats, coconut, cranberries, butter, salt, vanilla and lemon extract. Continue to stir until ingredients are thoroughly combined.
- Drop the dough by the teaspoonful onto the prepared baking sheet and place them 1.5 inches apart.
- Spread each dough mound into a circular shape using a fork dipped in cold water.
- Bake for 10 to 15 minutes when the cookies are lightly browned,
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
12 Servings Per Recipe
- Calories 74
- 2g Fat
- 13g Carbs
- 1g Protein
*Note: Nutrition facts may vary depending on optional ingredients used, brand variation and food preparation.
Source: EatingWell.com
