These oatmeal cookies save my breakfast and snack time: they’re rustic, filling, and sweetened only with fruit.
These oatmeal cookies save my breakfast and snack time: they’re rustic, filling, and sweetened only with fruit.
These oatmeal, raisin, and cranberry cookies are rustic, simple, and nutritious treats, perfect for breakfast or a healthier snack. They’re made without butter or added sugar: the sweetness comes from the apple, raisins, and dried cranberries.
The base is made with blended rolled oats , toasted almonds, and a natural puree of apple and dried fruit. The result is soft cookies, scented with lemon and vanilla, with a firm and pleasant texture.
They’re ideal with a glass of milk, a plant-based drink, or yogurt. They’re not as crunchy as traditional pastry cookies: they’re softer and more rustic, precisely because they don’t contain butter or refined sugar.
Oatmeal, raisin and cranberry cookies: rustic, filling and sweetened only with fruit.
Times
Preparation: 20 minutes
Cooking time: 15-25 minutes
Total time: about 45 minutes
Portions
10-12 biscuits
Nutritional values
Per biscuit, on 12 pieces
Calories: approximately 85 kcal
Protein: about 3 g
Carbohydrates: about 12 g
Fat: about 3 g
Fiber: about 2 g
Per 100 g
Calories: approximately 300 kcal
Protein: about 8 g
Carbohydrates: about 43 g
Fat: about 11 g
Values do not include the glass of milk served separately and may vary depending on the type of cranberries, almonds, and size of the cookies.
Ingredients
100 g of oat flakes
50 g of almonds or other dried fruit
40 g of raisins
40 g dried cranberries
30 ml of water
1 medium apple , peeled and chopped
1 pinch of salt
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
To serve
1 glass of milk
Vanilla or cinnamon to taste, optional
Preparation
Place the oats in a blender and blend until they form a fairly fine flour. Transfer them to a bowl.
Toast the almonds in a nonstick pan for a few minutes, stirring frequently. Let them cool, then blend them coarsely until they form crumbs. Combine them with the oats.
Add the lemon zest , baking powder , and a pinch of salt to the bowl . Mix and set aside.
Finely chop the raisins and dried cranberries with a knife . Place them in the blender together with the chopped apple and 30 ml of water .
Blend until smooth and homogeneous.
Combine the applesauce, raisins, and blueberries with the oat and almond mixture. Add the vanilla extract and mix with a spatula until the mixture becomes soft and compact.
With slightly wet hands, take small portions of dough and shape them into balls. Place them on a baking sheet lined with parchment paper.
Lightly press each ball with your fingers. For a more decorative effect, you can gently press the surface with the rim of a glass or a fork.
Bake in a preheated static oven at 180°C for 15-25 minutes , until the biscuits are lightly golden.
Baking time may vary depending on the size: small biscuits bake in about 15 minutes, larger ones may take 20-25 minutes.
Let them cool completely before serving, because they are softer and more delicate when freshly baked.
Advice
If the dough is too soft, add a tablespoon of blended oats. If it’s too dry, add a little water or a few drops of lemon juice.
You can replace the cranberries with raisins, chopped dried apricots, or dates. If the cranberries are already sweetened, there’s no need to add any additional sweetener.
For a more intense aroma, you can add cinnamon, ginger, or a pinch of nutmeg.
Conservation
Oatmeal, raisin, and cranberry cookies will keep for 3 days in an airtight container.
They remain soft and rustic. If you want them a little drier, you can reheat them in the oven for a few minutes.
For the recipe video click HERE!
