Earlier this week I was in the mood to bake cookies. I get a little tired of baking the same types of cookies, plus I’m always trying to look for ways to make my cookies just a little bit healthier. A while ago M saw a recipe on the back of my Craisins bag for cranberry oatmeal cookies with white chocolate chips and said they looked good. I agreed! So when I set out to bake on Monday, I decided I was going to make those, only without the white chocolate chips (I couldn’t find any in my last trip to the store).
So I looked at the recipe and decided I wanted to try to make it healthy. I was limited with what we already head in the house, so I divided the original recipe in half and then did my swaps. Here’s what I came up with:
Cranberry Oatmeal Cookies with Avocado
1/3 cup mashed avocado
1/3 cup maple syrup
1 large egg
3/4 cup old fashioned oats
A little less than 3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup Reduced Sugar Craisins Dried Cranberries
- Preheat oven to 375* F.
- Beat the avocado and maple syrup together, add the egg.
- In a separate bowl, combine oats, flour, and baking soda. Slowly add the flour mixture to the egg mixture and combine.
- Add Craisins.
- Drop by rounded tablespoon onto prepared cookie sheet (I used a silicon liner on a cookie sheet). Bake for 10-12 minutes, or until golden brown.
*This makes about 18 cookies
This recipe isn’t a very sweet one, but it works for me. For the last bunch of dough (about 6 cookies’ worth) I added a sprinkle of cinnamon and some slivered almonds to see how that tasted and I loved the extra texture from the almonds! You can also add white chocolate chips, if you’re so inclined.
M loved the cookies, and he was surprised to find out that they had avocado and maple syrup in them. Win!
Try them and let me know what you think!