Oatmeal Cranberry Cookie - Tweaked

I try to make a 'healthy' treat every week for the kids (my son and my boyfriend's 2 girls). I aim for high fiber and low sugar.  It's easy to sneak in some flax seeds for nutrition with no tell-tale flavor. Last week I made the dark Chocolate Tofu Mousse with Mint, and while my son loved it, the girls (12 and 10) thought it was too chocolaty. If I had half n half I would have whipped some into the Mousse for a more expected flavor.

Today I decided to modify an Oatmeal Cookie recipe from my files to fit my healthy food criteria.  The original recipe called for 1/2 c. all-purpose flour instead of barley, brown sugar and vegetable oil (no flax seeds or Xanthan gum).

Next time I want to add dark chocolate chips. I think it will kick these up another notch.

Oatmeal Cranberry Cookie

  • 1/2 c. Whole-wheat Flour (or Oat flour for GF version)
  • 1/2 c. Barley Flour
  • 1/2 tsp. Xanthan Gum  (use 1 tsp. for GF version)
  • 1 tsp. Baking Powder
  • 1 Tbs. freshly ground Golden Flax Seeds
  • 1/4 c. virgin Olive Oil
  • 1/2 c. Barley Malt Syrup *
  • 1 large Omega-3 Egg
  • 1 tsp. pure Vanilla Extract
  • Generous 1/2 c. Rolled Oats (not quick-cooking)
  • 1/2 c. dried Currants, Cranberries or Blueberries

Preheat oven to 350º F (175 degrees C).

In a medium bowl, whisk together flours, Xanthan gum and baking powder; set aside.

In a large bowl, whisk together oil, syrup, egg, and vanilla.

Add t0 flour mixture, and stir to combine.

Mix in oats and currants.

Using 2 tablespoons of dough per cookie, roll into balls or drop onto baking sheet lined with parchment paper (or lightly coated with Coconut Oil), about 1-1/2 inches apart.

Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.

Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.

Store in an airtight container at room temperature, up to 5 days.

* Barley malt syrup is considered to be one of the healthiest sweeteners in the natural food industry. Made from soaked and sprouted barley, which is dried and cooked down to make a thick syrup, barley malt is a sweetener that’s slowly digested and gentler on blood sugar levels than other sweeteners.

~ Enjoy!