Well, hello there.
It has been a while – about a month, in fact. It seems I unintentionally took a little holiday hiatus, but I can definitely say that being unplugged for a bit has done me good. Seeing loved ones, getting things sorted, and preparing for the new year have kept me busy the last few weeks, but in a good way. I hope the same has been true for you and that your holiday season was a great one, and also that you feel ready to tackle a new year full of potential and possibilities.
Of course, as is my tradition each January, I’m back with a decidedly non-diet recipe. If you came looking for kale smoothies or the latest cleanse, I’m sorry, but you won’t find them here. I’ll continue to stick to my mantra: everything in moderation. And, I’ll continue to bake – baking from scratch enables me to avoid artificial preservatives, additives, and of course allergens often found in store-bought foods, the last of which is huge for me because of my peanut/nut allergy. It also ties together nicely with my goal of being able to bake and cook seasonally and with local ingredients and to support our local farmers, both of which are important to me.
But enough about me, on to the cookies! I whipped these up earlier in the week because I was looking for a tasty snack that would help me get some more protein into my diet. I made them with SunButter, my favorite sunflower seed spread, but you can easily substitute peanut butter or almond butter if you prefer and/or don’t have to avoid them due to allergies. I hope you enjoy them as much as I did. Have a wonderful week!
- 1/2 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 1/2 cup SunButter (I used the natural no-stir creamy variety)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1/2 cup dried cranberries
- 3 Tbsp coconut
- 1/3 cup semisweet chocolate chips
Preheat the oven to 375 degrees and line two baking sheet with parchment paper. In a medium mixing bowl, whisk together the flours, salt, baking soda, and baking powder.
With an electric mixer on medium speed, beat the butter and sugars together until creamy, about 2 minutes. Add in the SunButter and mix until combined, and then add in the egg and vanilla. Reduce the speed to low and gradually add in the dry ingredients just until the combined. Using a large spoon, stir in the oats, cranberries, coconut, and chocolate chips. Cover the dough and refrigerate for about 20 minutes.
Shape or scoop the cookies into balls and place them on the prepared sheets 2″ apart. Bake 10-12 minutes or until the cookies are lightly browned. Remove the cookies from the oven and let them set up on the baking sheet for 3-5 minutes. Transfer to a wire rack to cool completely. Makes 2 1/2 dozen cookies.