Whole Grain Fruit Cookies
Indulge in the wholesome goodness of these Whole Grain Fruit Cookies, a perfect blend of hearty nutrition and irresistible sweetness. Made with whole wheat flour and rolled oats, these cookies offer a satisfying, chewy texture while providing a fiber-rich alternative to traditional treats. Bursting with the natural sweetness of dried cranberries, raisins, and chopped apricots, each bite is a delightful medley of fruity flavors. A hint of warm cinnamon and optional crunchy nuts add depth and texture, making these cookies a standout snack. Quick and easy to prepare in just 15 minutes, they bake to perfection in under 12, yielding 24 delightful treats that are perfect for family gatherings, lunchbox snacks, or a guilt-free dessert. Healthy, delicious, and freezer-friendly—these whole grain cookies are a must-try for anyone looking to enjoy a homemade treat with a wholesome twist!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup raisins
- 0.5 cup chopped dried apricots
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, combine the whole wheat flour, rolled oats, baking soda, ground cinnamon, and salt. Stir until evenly mixed. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until well incorporated.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Mix on low speed until just combined. Avoid overmixing.
Fold in the dried cranberries, raisins, chopped apricots, and nuts (if using) with a spatula until evenly distributed throughout the dough.
Using a medium cookie scoop or a tablespoon, scoop out portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with your fingers or the back of a spoon to ensure even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should still be soft in the center.
Remove the baking sheets from the oven and allow the cookies to cool on the pans 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 freeze them for longer storage.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 479.7 g | 174% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 304.2 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 378 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2803 mg | 60% | |
*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.
