Flu Fighter Cookies
Boost your immunity and satisfy your sweet tooth with these wholesome Flu Fighter Cookies! Packed with nutrient-rich ingredients like chia seeds, fresh ginger, lemon zest, and unsweetened dried cranberries, these soft, chewy cookies are designed to support your health while delivering a burst of cozy flavor. The warming spices of ground ginger and cinnamon beautifully complement the natural sweetness of honey and the zesty brightness of lemon juice, while whole wheat flour and rolled oats provide a hearty, fiber-rich base. Perfect as a snack, breakfast on the go, or a comforting treat during cold and flu season, these cookies not only taste incredible but also offer a healthful boost thanks to their superfood ingredients. Easy to make in just under 30 minutes, they’re as convenient as they are delicious. Store a batch so you're ready to fight off sniffles with every bite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup coconut oil (melted)
- 0.5 cup honey
- 2 teaspoons lemon zest
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 0.5 cup dried cranberries (unsweetened)
- 0.5 cup chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, rolled oats, ground ginger, ground cinnamon, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate smaller bowl, whisk together the melted coconut oil, honey, lemon zest, grated ginger, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Add the chia seeds, dried cranberries, and chopped walnuts or almonds (if using), and mix until evenly distributed.
Using a tablespoon or cookie scoop, drop equal portions of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your hand.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies should remain soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
