Soft and slightly chewy, these cookies are bursting with fall flavors in each piece of fruit. Enjoy one with tea or coffee in the morning, as dessert, or for that on-the-go afternoon bite of sweetness.
This time of year makes me think of one treat in particular. APPLE CRANBERRY CRUMBLE.
Naturally sweet, crunchy on the outside with a soft and gooey center, it shows up as a side dish, dessert, and then again as breakfast the next morning. Clearly it’s deserving of that all-caps type of excitement.
But class and work don’t always let you have that leisure time to sit and really savor a slice of deliciousness. We live in a world of tupperware meals and people taking it to go. Sometimes seeing the work-day lunches just makes me sad. Why should portability mean sacrificing on great taste and appeal?
When mid-afternoon rolls around, the hunger hits me hard, and I’m always craving a snack. Planning something easy to take with me isn’t always easy. How do I know what I’ll want later? Sometimes those baby carrots just don’t do it. All I want is something sweet!
Finding dessert and snacks that don’t make me feel guilty is always the biggest struggle. Treats and I developed a rocky relationship, one that I’m working on improving. It’s a work in progress, but a journey that is so important to be on. Food plays such a major role in everyday life that it’s impossible to escape it. I want to be able to enjoy the good stuff, and appreciate the small indulgences without feeling like I need to go for a run just to counteract what I ate.
Enter these cookies.
Full of fiber from the oats and whole wheat flour. Studded with cranberry and apple gems. Just the right amount of sweetness from honey.
Made with all-natural and clean ingredients, they perfectly satisfy that sweet tooth, no matter how assertive it’s being, without any post-indulgence guilt. There’s seriously nothing better than knowing how to treat yourself.
- 1 cup + 2 tbsp instant oats*
- ¾ cups whole wheat flour
- 1½ tsp baking powder
- ½ tsp cinnamon
- ⅛ tsp salt
- 2 tbsp coconut oil, melted or olive oil**
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¼ cup honey
- ¼ cup dried cranberries
- 1 cup finely diced apple***
- Mix together oats, flour, baking powder, cinnamon, and salt in mixing bowl.
- In a separate bowl, whisk oil, egg, vanilla, lemon juice, and honey.
- Stir dry ingredients into wet until just incorporated. Fold in cranberries and apples.
- Chill dough for 30 minutes to 24 hours.****
- Before removing dough from fridge, preheat oven to 325°F. Line/grease a baking sheet.
- Drop rounded balls of dough onto sheet (you may have to pack the dough together a bit in your hands). Sprinkle with cinnamon. Bake for 13-15 minutes.
- Cool on pan for 10 minutes before removing. Store in an airtight container.
** Both oils work fine, although coconut added a note of sweetness.
*** I used Granny Smith, although your favorite apple will do.
**** Admittedly, 24 hours is a guess. Nothing should go wrong, although the longest I have chilled this for is 3½ hours.
Do you ever make apple cranberry crumble? What’s your favorite fall dessert?