Healthy Oatmeal Cranberry Nut Cookies are loaded with cranberries, walnuts, low-fat cream cheese, and old-fashioned uncooked oats. Sweet and chewy oatmeal cookies, I can honestly grab a couple of these cookies, along with my mug of coffee, run out the door, and enjoy them as my breakfast-on-the-go! Best of all, guilt-free!
Why are these Oatmeal Cranberry Nut Cookies healthy?
I wanted a cookie that I could feel good about without the guilt. And this is that cookie!
It’s a delicious and healthy cookie, like our Pumpkin Cranberry Nut Cookies, and Apple-Oatmeal Cookies. Be sure to check them out.
So, I decided to cut the fat and calories in these cookies. I used less butter and added some low-fat cream cheese to the recipe.
The cream cheese, believe it or not, actually is the secret to giving these cookies their chewy texture.
Plus, a handful of cranberries and walnuts were added for some sweetness, a little crunch, and some extra Omega-3’s.
I have to tell you – these cookies turned out amazing!
They were really good, delicious, and not overly sweet.
Healthy Oatmeal Cranberry Cookies are perfect to snack on in the afternoon with some tea or coffee.
They will satisfy any sweet cravings one may have during the day.
I like to keep these oatmeal cranberry nut cookies in my freezer, so I can easily grab one or two when hunger strikes again later in the day.
I can honestly tell you if my girls love these little oatmeal cranberry nut cookies, so will your kids!
Best of all, 2 cookies are only 119 calories! 😉
A healthier cookie for the family is the way to go! Don’t you think?
Here’s are a few tips!
The cookie dough will be very sticky. Keep in mind, it will be difficult to shape them into perfect-looking little cookies.
It’s best to use two spoons to scoop and drop them onto the cookie sheet.
No need to overbake them.
I store these cookies in air-tight containers and refrigerate them. They stay fresh for up to two weeks.
And, they freeze well too, up to one month.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- 1+ 3/4 cups (219.2 grams) of all-purpose flour
- 1+ 3/4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup (56.7 grams) of butter, softened
- 6- ounces (113 grams) reduced-fat cream cheese
- 1+ 1/2 cups (315 grams) of firmly packed dark brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3 cups (270 grams) uncooked regular oats
- 1 cup (117 grams) walnuts -chopped
- 3/4 cup (97.4 grams) dried cranberries
- cooking spray
- Preheat oven to 350 degrees. Lightly spray 2 baking sheets with cooking spray or use parchment paper.
- Combine all dry ingredients in a medium bowl. Using a larger bowl, beat cream cheese, sugar, egg, and vanilla. Gradually add the flour mixture, beating at a low speed. Stir in oats, cranberries, and walnuts.
- Drop dough by teaspoon onto baking sheets.
- Bake for 10 to 13 minutes, until golden brown. Remove and cool completely.
- Store them in plastic bags. Refrigerated for up to 2 weeks, or freeze them for one month.
- Yields 3 dozen.
Yield:3 dozen cookies
Serving Size:2 cookies
Amount Per Serving: Calories: 119Total Fat: 5.1gSaturated Fat: 2.1gCholesterol: 14mgSodium: 75mgCarbohydrates: 15.9gFiber: 1.1gSugar: 6.1gProtein: 2.7g