These Oatmeal Cranberry and Pumpkin Seed Cookies are a wholesome, low-sugar treat perfect for a quick breakfast, snack, or dessert. Made with egg whites, banana, yogurt, and nutrient-rich ingredients like cranberries and pumpkin seeds, these cookies are both delicious and healthy. They’re easy to make, full of flavor, and offer a satisfying texture.
Preparation Time:
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 cookies
Ingredients
- Oatmeal: 1 cup
- Egg Whites: 4
- Banana: 1, mashed
- Yogurt: 5-6 tablespoons
- Stevia: To taste (for sweetness)
- Vanilla Extract: A pinch or a few drops
- Cranberries: 80g (about 1/2 cup)
- Pumpkin Seeds: 50g (about 1/4 cup)
- Coconut Oil: 1 teaspoon, melted
Directions
- Prepare the Wet Ingredients:
- In a mixing bowl, combine the egg whites, mashed banana, yogurt, stevia, and vanilla extract. Whisk until smooth and well mixed.
- Combine with Oats and Mix-Ins:
- Add the oatmeal to the wet ingredients and stir to combine.
- Add the cranberries, pumpkin seeds, and melted coconut oil to the mixture. Mix everything together until evenly distributed.
- Rest the Mixture:
- Let the mixture sit for 10 minutes to allow the oats to absorb some of the moisture and thicken.
- Form the Cookies:
- Preheat the oven to 180°C (360°F).
- Line a baking sheet with parchment paper. Use a spoon to portion out the mixture, forming cookies on the baking sheet.
- Bake:
- Bake in the preheated oven for 25 minutes or until the cookies are firm and lightly golden.
- Serve and Enjoy:
- Let the cookies cool slightly before enjoying. They make a great snack, breakfast treat, or dessert!
Serving Suggestions
- With Coffee or Tea: These cookies pair wonderfully with your morning coffee or afternoon tea.
- With Yogurt: Serve with an extra spoonful of yogurt for added creaminess.
- On Their Own: Enjoy as a quick snack or energy boost.
- As a Breakfast Side: Pair with fresh fruit for a balanced breakfast.
- With Nut Butter: Spread almond or peanut butter on top for extra protein.
Cooking Tips
- Rest the Dough: Allowing the mixture to rest helps the oats absorb moisture, making the cookies firmer.
- Use Ripe Banana: A ripe banana will add natural sweetness and be easier to mash.
- Adjust Sweetness: Add more stevia if you prefer a sweeter cookie.
- Customize Add-Ins: Swap cranberries and pumpkin seeds with other dried fruits or nuts to change up the flavors.
- Use a Non-Stick Baking Sheet: Lining the sheet with parchment paper or using a silicone mat prevents sticking.
Nutritional Benefits
- Oats: High in fiber and good for heart health.
- Egg Whites: Provide protein without added fat.
- Banana: Natural sweetness, plus potassium and fiber.
- Cranberries and Pumpkin Seeds: Add antioxidants, healthy fats, and a satisfying crunch.
Dietary Information
- Gluten-Free Option: Use certified gluten-free oats.
- Dairy-Free Option: Replace yogurt with a dairy-free alternative.
Nutritional Facts (Per Cookie, Approximate)
- Calories: 80
- Protein: 3g
- Carbohydrates: 10g
- Fat: 3g
- Fiber: 2g
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week for extended freshness.
Why You’ll Love This Recipe
- Healthy and Satisfying: Nutritious ingredients make these cookies a great snack or breakfast option.
- Naturally Sweetened: Made with banana and stevia for a low-sugar treat.
- Quick and Easy: Minimal prep and baking time make this recipe simple and convenient.
- Customizable: Add your favorite nuts, seeds, or dried fruits.
- Perfect Texture: Chewy and slightly crunchy from the seeds and cranberries.
Conclusion
These Oatmeal Cranberry and Pumpkin Seed Cookies are a healthy, easy-to-make snack that’s perfect for any time of day. With wholesome ingredients and a satisfying texture, they’re both delicious and nutritious. Enjoy these cookies as a quick breakfast, post-workout snack, or a healthy dessert option.
Frequently Asked Questions
- Can I make these cookies vegan?
Yes, replace the egg whites with flax or chia egg (1 tablespoon ground flaxseed or chia mixed with 3 tablespoons water per egg). - Can I use other sweeteners?
Yes, honey, maple syrup, or agave can be used instead of stevia, but may slightly increase the sweetness. - Can I substitute other nuts or seeds?
Absolutely! Sunflower seeds, almonds, or chia seeds work well in this recipe. - What can I use instead of coconut oil?
Olive oil, melted butter, or any neutral oil can be used as a substitute. - How can I make these cookies more filling?
Add a handful of chopped nuts, seeds, or an extra spoonful of yogurt for added protein and texture.