a tribute to: Caribou's Holiday Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

Yields 24 Cookies
Ingredients:
3/4 cup white whole wheat flour (
1/4 teaspoon unrefined sea salt (such as Real Salt)
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup old-fashioned rolled oats
1 cup dried cranberries
1/2 cup finely chopped raw walnuts
1/4 cup chia seeds (such as Mila or Anutra)
1/4 cup dark vegan chocolate chips {White Chocolate Chips instead would make it more like Caribou's Holiday cookie}
1/4 cup plus 1 tablespoon extra virgin coconut oil, melted (such as Barlean’s)
1/4 cup brown sugar
1 teaspoon pure vanilla extract
1 whole banana, cut into pieces

1. Preheat oven to 350 degrees. Lightly coat a heavy duty baking sheet with a thin layer of extra virgin coconut oil.

2. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and allspice. Mix in the oats, cranberries, walnuts, chia seeds and chocolate chips.

3. In a blender on medium speed, blend the melted extra virgin coconut oil, sugar and vanilla extract until the sugar is smooth. Add the banana and blend until the banana is completely pureed. Stir the banana mixture into the dry ingredients until well combined.

4. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 inch apart, to make 24 cookies. Flatten the cookies slightly with the back of a wet spoon.

5. Bake the cookies for 15 to 18 minutes, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 5 minutes, then remove the cookies from the baking sheet and continue to let them cool on a rack.

Note: These cookies will keep about 5 days if kept in a covered container in the fridge. They can also be made ahead and frozen for up to a month.

Source: What Makes a "health cookie" actually HEALTH-Y!

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* Add some white chocolate and walnuts & make into cookies instead of muffins- they'll be JUST like the Caribou Cranberry Walnut Christmas cookie

Whole Wheat Pumpkin Cranberry Muffins
Ingredients:
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 egg, beaten
3/4 cup canned pure pumpkin
1/2 cup packed dark brown sugar
3/4 cup low-fat buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla
3/4 cup sweetened dried cranberries (craisins)
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. 

Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.

Place egg, pumpkin, sugar, buttermilk, oil and vanilla in a medium bowl. Mix well.

Add to flour mixture, stirring until just combined.

Stir in cranberries. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean.

Cool in pan 5 minutes. Remove from pan and cool on wire rack.

Serve warm or at room temperature.

Makes 12 muffins

Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.

Here's the recipe for Whole Wheat Pumpkin Cranberry Muffins