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  • Writer's pictureLaverne Banderk

Oatmeal Cranberry Pumpkin Seed Cookies

I've always had a soft spot for oatmeal cookies. They remind me of baking with my mom or grandma when I was younger. Just the smell brings back some fond memories. But, I decided to. make these oatmeal cookies a little different than the traditional chocolate chip or raisin versions. These healthy oatmeal cookies are vegan, made with dried cranberries and pumpkin seeds, packed with flavour, and sweetened naturally with coconut sugar and maple syrup.

And, they aren't just for snack time - enjoy them for breakfast too! Packed with protein, fibre, and healthy fats, these cookies will help keep you full and satisfied. You could also try adding in some chia seeds, hemp hearts, or walnuts.



1 1/2 cups oats

1/2 cup almond flour (or oat flour)

2 tbsp shredded coconut

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt


1/4 cup liquid coconut oil

1/4 cup coconut sugar

1 flax egg (1 tbsp flax meal + 3 tbsp warm water) (or replace with one egg, if not vegan)

1 tsp vanilla

1 1/2 tbsp maple syrup (or honey, if not vegan)


1/4 cup dried cranberries

2 tbsp pumpkin seeds


Preheat oven to 350 F. Line a baking sheet with parchment paper.

Prepare the flax egg by whisking together the flax meal and water in a small bowl, and let set for about 15 minutes. Alternatively, use one egg.

Mix together the dry ingredients in a large bowl.

Whisk together the wet ingredients in a medium bowl.

Add the wet mixture to the dry mixture. Stir using a rubber spatula until well blended. Fold in the cranberries and pumpkin seeds.

Dough will be quite sticky and wet. Using a spoon or cookie scoop, drop the cookie dough onto the prepared baking sheet (makes about 12 to 14 cookies). Slightly flatten each cookie dough ball with a fork.

Bake for about 14 to 15 minutes. Let the cookies cool for 10 minutes allowing them to firm up, before transferring to a cooling rack. Let them cool for another 30 minutes before storing in an air-tight container for up to 2 weeks, or in the freezer for up to 2 months. Enjoy!

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