When I saw that I had a small package of dried cranberries left from a previous recipe, I decided to use it in a cookie. But which cookie? I quickly thought of options and what other ingredients I had. Finally I decided to make a very rich cookie which had bits and pieces of many many different ingredients!

 

 

So these cookies have rolled oats, desiccated coconut, dried cranberries, chopped hazelnuts, sliced almonds and a few spices, like cinnamon and nutmeg. They are vegan with oat milk and canola oil as liquid ingredients.

 

 

Of course, you don’t have to put so many different ingredients in your cookies. Let me explain: dried cranberries, chopped hazelnuts and sliced almonds were all “what was left” in my cupboard. Altogether they made 2.5 dl (1 cup) and that’s why I used them all. Alternatively, you can just use 1 of these or 2, if you are going to buy the ingredients for this recipe from scratch, or if you have more at home than I did.

 

 

I was suspicious about what the result would be, to be honest. I am not always the biggest fan of using too many different ingredients. Sometimes all those individually delicious ingredients may not make a meaningful combination. Also, I am still not very confident about my baking skills. So I waited anxiously in front of the oven for the first batch.

 

 

 

And then, the cookies turned out to be delicious! I baked each batch (3 batches overall) for different amount of time to see the differences in end product. The less they baked, the chewier and nicer they turned out to be, so this will be my baking time for these cookies from now on. I took a few of the cookies to my hairdresser next day when I went there for colouring and she loved the cookies too so it is well tested! Yum yum yum!
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Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(makes about 25-27 cookies, each small walnut size)

 

Printable PDF-recipe (no photos)

 

1.5 dl + 2 tbsp (or 3/4 cup) canola oil
1/2 dl + 2 tbsp (or 1/3 cup) organic granulated white sugar
1.5 dl + 2 tbsp (or 3/4 cup) brown sugar
1.25 dl (or 1/2 cup) oat milk
2.5 dl (or 1 cup) all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
5 dl (or 2 cups) rolled oats
2.5 dl (or 1 cup) desiccated coconut
2.5 dl mixture of: dried cranberries, chopped hazelnuts and sliced almonds (you can use only 1 or 2 of these as well if you like, provided that you still 2.5 dl of ingredients)

 

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1. Preheat the oven to 180C. Prepare a few oven trays (I used 3) with a baking paper on each and put aside.

 

2. In a mixing bowl, put canola oil and both of sugars and beat until they are well mixed, in medium speed.

 

 

 

 

 

3. Add oat milk and continue beating.

 

 

 

4. Add flour, baking soda, cinnamon, ginger, cloves and nutmeg and continue beating.

 

 

 

 

 

 

 

 

5. Scrape the sides of the bowl if needed and continue beating.

 

 

 

6. Add rolled oats, desiccated coconut and cranberry-nut mixture and beat again until all ingredients are incorporated.

 

 

 

 

 

7. Scrape the sides of the bowl if needed.

 

 

8. Take about a walnut size from the cookie dough and turn into a bowl, then press a little bit on top. Put on the baking paper with 2 cm distance in between each cookie. Bake each batch separately in the oven, in medium rack, for about 12 minutes, until the cookies are slightly browned. The more you leave in the oven, the harder they will get, I found that in my oven 12 minutes was the best. You might want to check already at 10 minutes mark to see how it’s going inside. Let the cookies cool down a bit before transferring to a wire rack to cool totally. You can eat them when they are very fresh, with some fresh tea or coffee or you can store them in an airtight container up to 5 days. Enjoy!