Healthy Harvest Cookies
Packed with wholesome ingredients like rolled oats, unsweetened applesauce, and pure maple syrup, these Healthy Harvest Cookies are the perfect guilt-free treat for fall or any time of the year. Bursting with the natural sweetness of dried cranberries, the crunch of pumpkin seeds and chopped nuts, and a hint of cinnamon spice, these cookies are a satisfying blend of chewy and hearty textures. They're easy to make in under 30 minutes and require no refined sugars, relying instead on nutrient-dense, all-natural ingredients. Whether you enjoy them as a quick breakfast on-the-go, a healthy snack, or even a dessert, these versatile cookies are a delicious way to fuel your day. Plus, they're freezer-friendly for convenient make-ahead meal prep!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup pure maple syrup
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened shredded coconut
- 0.5 cup chopped nuts (e.g., walnuts, almonds)
- 0.25 cup pumpkin seeds
- 0.5 cup dried cranberries (or raisins)
- 0.25 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir to mix the dry ingredients evenly.
In a separate bowl, whisk together the applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded coconut, chopped nuts, pumpkin seeds, dried cranberries, and dark chocolate chips (if using). Mix until evenly distributed.
Using a spoon or cookie scoop, drop about 2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Gently press each mound of dough down to flatten slightly, as these cookies won’t spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 99 mg | 2% | |
*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.
