Name: Oatmeal Cranberry Cookies recipe by Poonam Bachhav at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/4 cup oats ( i have used quick cooking oats); 1/4 cup jaggery powder; 1/4 cup applesauce ( grind the peeled and cored apple to get a lump free puree); 2-3 tablespoon dried cranberries; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 tablespoon oil; 1/2 teaspoon vanilla essence; Pinch of salt

ABOUT Oatmeal Cranberry Cookies RECIPE

Oatmeal cranberry cookies are soft , chewy delicious treats loaded with healthy goodness of oats apples and cranberries. With a simple and easy to follow recipe, these oatmeal cranberry cookies are egg-less, butter-less , vegan and gluten free and best part is that these do not have refined sugar either ! Now who would say no to these guilt free healthy treats ? Serve them with milk or have them plain to satisfy those sweet cravings . The recipe is diabetic friendly and perfect for fitness freaks and weight watchers.

Ingredients Serving: 10

1 1/4 cup oats ( i have used quick cooking oats)
1/4 cup jaggery powder
1/4 cup applesauce ( grind the peeled and cored apple to get a lump free puree)
2-3 tablespoon dried cranberries
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoon oil
1/2 teaspoon vanilla essence
Pinch of salt

Instructions

Dry roast the quick cooking oats on low to medium flame for 2-3 minutes or until there is no more raw smell.
Allow it to cool down completely. Now transfer it to a grinder jar and powder it.
Chop the dried cranberries into small bits using a knife.
Now in a bowl add the applesauce and jaggery powder. Mix it well until jaggery dissolves in it.
Now add the vanilla essence and oil. Blend well. Our wet ingredients are ready.
In another bowl take the powdered oats. Add salt , baking powder and baking soda to it. Mix well.
Add this mix to the wet ingredients and blend well.
Lastly add the chopped cranberries and gather it to a dough like consistency. Do not knead.
The mix will be sticky. Cover the bowl with a fresh wrap and refrigerate for about 30 minutes. In the last 15 minutes of refrigeration, preheat the oven at 180 degrees Celsius.
After refrigeration, the cookie dough will be easy to handle. Scoop out the dough using an ice-cream scoop and arrange the cookies on a greased or lined cooking tray about 1 1/2 inch apart and bake for 15 -17 minutes at 180 degrees Celsius.
Let the cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Transfer the cookies to an air tight container and use as per need.

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