Oatmeal White Chocolate Cranberry Coconut Lactation Cookies

Jane Hanley's Oatmeal White Chocolate Cranberry Coconut Lactation Cookies:

1/2 C Butter
1/2 C Coconut Oil
1 C granulated sugar
1 C light brown sugar
2 large eggs
1 tsp vanilla extract
2 TBSP flaxseed meal
4 TBSP water
2 C flour (can use whole wheat, I use all-purpose)
1 tsp salt
1 tsp baking soda
3 TBSP brewer's yeast
3 C oats (I used a combination of Bob's Red Mill steel cut and thick rolled oats)
2/3 C dried cranberries
2/3 C white chocolate chips
2/3 C flake coconut

Heat oven to 375.

Mix flaxseed and water together and set aside.
Sift together flour, salt, baking soda, and brewer's yeast.
Mix butter, coconut oil, and sugars until light. Add in eggs, beating after each addition. Add the vanilla (and a splash of coconut extract if you want) and the flaxseed mix to the blended sugar. Mix well.
Add the sifted flour and blend well.
Stir in the oats, cranberries, white chocolate chips, and coconut. Make sure it's well combined.

Bake on cookie sheet 8 to 12 minutes (I always use parchment so the cookies don't stick but on my dark, non-stick cookie sheets, 8-9 minutes is usually enough time while on my Pampered Chef baking sheet they take more like 11-12 minutes depending on the size of the cookies).

Let the cookies cool for 1-2 minutes on the cookie sheet before transferring them to a cooling rack.

Note that I don't closely measure the cranberries, chips, or coconut. I mostly eye-ball it. And, I don't use nuts but crushed macadamias or walnuts would probably be a good addition too. I have also made this recipe using coconut oil in place of the butter as well. Finally, the longer you let the batter sit, the less the cookies will spread when they bake as the oats will absorb the oil.

Healthy Coconut Chocolate Chip cookies & Terry Walters' Banana Coconut Chocolate Chip Cookies

To make this healthy and DELICIOUS cookies, you will need:

Adapted from: 101 cookbook  &  Sweet Make Me Smile



1 large ripe bananas, well mashed
1/2 tsp pure vanilla extract
1Tbsp + 1tsp olive oil
1/2 cups + 1 Tbsp rolled oats
3 1/2 Tbsp coconut four
1/4 cup unsweetened applesauce
2 Tbsp unsweetened coconut, finely shredded
1 Tbsp + 1 tsp sunflower seeds
1/8 tsp ground cinnamon
a pinch fine grain sea salt
1/3 teaspoon baking powder
1/3 cup chocolate chip, more or less as you wish







How to:
Preheat oven to 350 F. Rack in the to third.

In a large bowl, combine -- mashed banana + vanilla extract + olive oil + applesauce -- set aside.

In another bowl, whisk together -- oat + coconut flour + shredded coconut + sunflower seeds + cinnamon + salt + baking powder --

Add dry ingredients to wet ingredients. Stir until combined.

Fold in -- chocolate chips --

With a small ice cream scoop, scoop the dough onto a parchment lined baking sheet, an inch apart.

Bake as long as you want, until nice golden brown, about 20 minutes. Depends on the size of cookies.

Nutrition Info:    Makes 18 cookies (1 Tablespoon-size)
44 calories - 2 g fat - 1 g protein - 3 g sugar

**************************

Banana Coconut Chocolate Chip Cookies 

2 medium bananas, mashed

1/4 cup (60 ml) canola oil (I used organic sunflower oil)

1/4 cup (60 ml) pure maple syrup

1/2 tsp (2.5 ml) pure vanilla extract

1 cup (240 ml) old-fashioned rolled oats (not instant)

2/3 cup (160 ml) brown rice flour

1/4 tsp (1 ml) baking soda

1/2 cup (120 ml) shredded unsweetened coconut

pinch fine sea salt

1/4 cup (60 ml) semi sweet chocolate chips

((my experience))  

OIL: half applesauce, half coconut oil

SWEETENER: 3 Tbsp. maple syrup  

FLOUR: half protein powder, half gf flour 

COCONUT: 1/3 cup unsweetened

Preheat oven to 350F (180C).

In a medium bowl, combine bananas, oil, syrup, and vanilla. In a separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overmix). Fold in the chocolate chips.

Line a cookie sheet with parchment paper and drop batter by heaping teaspoons onto the sheet [she doesn't specify how far apart; I'd say about one inch or 2.5 cm]. There is no need to roll, flatten or shape the mounds [here's where I had trouble: I would actually flatten them slightly next time.] Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly n a wire rack to cool. Makes 1-1/2 dozen cookies.

STUFT MAMA DESSERTS

New and Improved Dark Chocolate Microwave Muffin

(It’s a combination of the chocolate microwave muffin and Mama’s healthy apple microwave muffin.)

1/4 cup pumpkin
1/2 cup egg whites (or egg substitute)
1/4 cup water
2 tablespoons coconut flour
2 tablespoons dark cocoa powder
2 sweetener packets (I used Stevia)
splash of almond extract
1/2 teaspoon baking powder

* Mix everything together. Pour in a mug sprayed with cooking spray. Microwave for about 5 minutes.

___

The Original Protein Cookie Dough

1/4 cup oats (20 grams)
1/3 cup brown rice cereal (10 grams)
2 tablespoons PB2 (12 grams)
1 scoop vanilla protein powder (10 grams)
1 tablespoon peanut butter (or other nut butter)
2 tablespoons unsweetened applesauce

Directions:

Mix all ingredients together until combined.
Roll into a ball or press into a dish.
Refrigerate (or eat straight from the bowl).

___

Fudgy STUFT Protein Cookie Dough 
1/2 cup pumpkin
1/2 scoop protein powder (10-15 grams)
2 tablespoons PB2 (12 grams) *substitutions below
2 tablespoons cocoa powder (I use my favorite cocoa powder)
2 sweetener servings (I used 8 drops of vanilla stevia and a packet of Splenda)
splash of vanilla
1/4 cup oats
1/2 cup brown rice cereal

Directions:
Mix all ingredients in a bowl except for brown rice cereal.
Stir in brown rice cereal.
Eat straight from the bowl, or if you can wait, cover and chill in refrigerator for at least 30 minutes.

___



  Pumped Up Protein Pumpkin Cookie Dough

1/2 c. canned pumpkin

1 scoop (20-25g) protein powder (or sub out half for PB2)

cinnamon (optional: pumpkin pie spice)

splash of vanilla

1 packet Stevia

1/4 cup oats

1/2 cup crispy brown rice cereal (Erewhon)

Directions:

Mix it all up, carefully.  It should be a gooey consistency.

Pop it in the freezer for a few minutes to make it more of an ice cream texture, or eat it straight out of the bowl!

options: add a little peanut butter, prepared PB2 or other nut butter.

               chocolate chips

______

Three Ingredient Dark Chocolate Peanut Buttery Fudge  (about 130 calories)

1/2 ripe banana, fresh or frozen (Thaw a little if frozen)
2 tablespoons PB2 (12 grams)
2 tablespoons dark chocolate cocoa powder (10 grams)

Directions:
Mix the ingredients together with a fork or in a Magic Bullet.
Pour into a bowl or dish.

Refrigerate or freeze. (If you can wait that long, if not, eat as is).
___

Lighter Almond Chocolate Fudge

1/2 ripe banana
2 tablespoons unsweetened applesauce
1 tablespoon almond butter
1 tablespoon coconut butter
2 tablespoons of cocoa powder
pinch of salt
Splenda packet

This version did the trick although the other two versions were better. I liked that I could eat the whole thing (which I most definitely did) for about 310 calories and 18 grams of fat. I had to add a little sweetener to it though. It wasn’t as rich and didn’t set as well, but it was still really good.
____

The STUFT Protein Cookie

Chocolate-Spiked Oatmeal Cookies

INGREDIENTS: 

Olive oil cooking spray
1 1/4 cups quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup raw honey
1 large egg white
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:

Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.

In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.

In a small mixing bowl, whisk together honey, egg white, almond butter and vanilla.

Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.

Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. 

Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.


Nutrients per 2 cookies: Calories: 170, Total Fat: 3.5 g, Sat. Fat: 1 g, Carbs: 35 g, Fiber: 3 g, Sugars: 18 g, Protein: 3 g, Sodium: 75 mg, Cholesterol: 0 mg

from CleanEatingMag.com

Clean Eating Chocolate Chip Cookies

 Preheat oven to 325 degrees F.

Ingredients
2/3 cup almonds
1/3 cup cooked oatmeal
3 tbsp. honey
1 tsp. vanilla
1 tsp. cinnamon
1/8 cup whole wheat pastry flour
1/2 cup grain sweetened chocolate chips (or dairy free chips)

Note: If you don’t want to use the chocolate chips, they could be very easily substituted with raisins, nuts or dried fruits of any kind.

Directions

Mix everything except the chocolate chips in the food processor. You should have a nice wet, sticky dough when you’re done.

Using your spatula, scrape dough into your mixing bowl and mix in chocolate chips.

Spoon onto a parchment lined cookie sheet.

Bake for 20 minutes.

Eat and Enjoy!

Oxygen Magazine Peanut Butter Protein Balls & Peanut Butter Protein Cookies

Oxygen Magazine Peanut Butter 
Protein Balls

Ready in 5 minutes • Makes 14 servings 

Ingredients:
1/3 cup natural peanut butter
1/4 cup honey
2 scoops chocolate whey protein powder
    (separated)
3 tbsp ground flaxseed
3 tbsp dark chocolate chips

Instructions:
Mix together all ingredients except 2nd scoop of protein. Should be the consistency of Play-Doh.
Add scoop # 2 of protein, continue mixing.

Roll into 14 small balls. 

Refrigerate/freeze to firm them up, overnight for best results. 

Enjoy!

Nutrients per serving (1 ball):
Calories: 87, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 3 mg, Sodium: 28 mg, Total Carbohydrates: 9 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 5 g, Iron: 0 mg

---

Peanut Butter Protein Cookies

1 large egg

1.5 cups natural peanut butter

1.5 scoops whey protein powder, chocolate or vanilla

1/3 cup Sucanat

1/2 cup almond meal (I substituted GF flour, flax, and wheat germ)

1 tsp baking soda

1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F.

2. In a bowl beat the egg. Add remaining ingredients and mix well.

3. Form little balls with your hands and space evenly on a lightly greased baking sheet.

4. Bake for 12 minutes. Balls will puff up and lightly brown.

   Let cool for a few minutes and be careful handling them while hot, they are very delicate and will crumble apart!

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey (commenters have used agave with success!)

1 teaspoon baking powder**

1/2 cup (90 grams) chocolate chips* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

* a pinch of salt if your PB doesn't have any



Directions:
1.   Preheat your oven to 350°F / 175°C. 

2.   Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.

 Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 

3.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 

4.  With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

5.   Bake for about 10 minutes. 

Yields about fourteen 1 1/2" cookie dough balls.

I found this great recipe here

Skinny Chunky Monkey Cookies Recipe

Ingredients:

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract


Directions:

1. Preheat oven to 350°F. 
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Make 30 cookies to match the Nutritional Information below.
4. Bake 10-12 minutes.


Freezing Directions:

Cool completely, then place cookies in a freezer bag.  Seal, label, and freeze.

Nutritional Information (per cookie): 46 calories; 7.5 g carbs; 2 g fat; 1 g protein; 1.3 g fiber; 

from Six Sisters' Stuff 

Cookie Dough Dip

Inspired by this awesome recipe.

1 1/2 cups chickpeas (1 can, drained)

1/8 tsp plus 1/16 tsp salt

tiny bit over 1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)

up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)

Sweetener (see note below, for amount)

1/3 cup chocolate chips

2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth.

Then mix in the chocolate chips.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! . (You can also use stevia, if you like the taste of stevia-sweetened desserts.)

Nikki’s Healthy Cookie Recipe

from 101 Cookbooks Makes about 3 dozen bite-sized cookies.

Heidi: You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand – don’t go too far or you’ll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit – enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil) <–i used grapeseed oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined.

Fold in the chocolate chunks/chips.

The dough is a bit looser than a standard cookie dough, don’t worry about it.

Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.

Bake for 12 – 14 minutes. (I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.

Source: http://katinthekitch.wordpress.com/2010/05/19/nosugar-cookies/

Nutrition Facts (per 1 cookies of 36):

Calories: 64

Carbs: 7

Fat: 4g

Protein: 1g

No-Sugar Oat Drops

When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at me kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty. You can freeze them individually and you have a easy breakfast on the go, that contains your protein and carbs to set you up for the day. Bloody Brilliant!


1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 350F. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Source: http://blueberrygirlinoz.blogspot.com/2010/05/no-sugar-oat-drops.html

Cookies in Cups

Now to only find a way to clean this baby up and make it a delicious after-dinner treat!

Also, remember not to over-mix the batter, which will create more gluten and a tougher cookie!

First...

Sugar Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon of Butter
2 Tablespoon of Granulated White Sugar
1/4 Teaspoon of Pure Vanilla Extract
Small pinch of Kosher Salt
Yolk of one Egg
3 Tablespoons of All-Purpose Flour
Colored Sugar for sprinkling


Melt butter in microwave, then add sugar, vanilla and salt and stir together.

Add one egg yolk and stir again. Add flour and stir a final time.

Sprinkle cookie dough with colored sugar, and heat in microwave for about 45 seconds.

Start checking for doneness at 40 seconds.
Serve warm and enjoy!

***

Second...

Chocolate Chip Cookie in a Cup
created by Melissa at No. 2 Pencil  -  check myfitnesspal for a healthier alternative to this recipe


1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white)
Scant 1/4 of All Purpose Flour
2 Tablespoons of Semi Sweet Chocolate Chips


Start by melting your butter in the microwave.

Add sugars, vanilla and salt. Stir to combine.

Separate your egg and add the yolk only to your cup. Stir to combine.

Add flour, then stir again. Add the chocolate chips, and give a final stir.

Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds.
Serve warm.
___

Peanut Butter Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon of Butter
1 Tablespoon of Peanut Butter
1 Tablespoon of firmly packed Dark Brown Sugar
1 Tablespoon of Granulated White Sugar
2-3 drops of Pure Vanilla Extract {a splash}
Small pinch of Kosher Salt
1 egg yolk
3 level Tablespoons of All-Purpose Flour
Crushed Peanuts for topping

Melt peanut butter and butter together in microwave for about 30 seconds.

Add sugars, salt and vanilla and stir to combine.

Add egg yolk and stir again.

Add flour and give a final stir.

Sprinkle peanuts on top and heat in microwave for around 45 seconds.

Microwaves vary, so start checking for doneness at 35 seconds.

Serve warm!
___

Two-Minute Mug Brownie
Adapted from Instructables.com

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.
___

HOLY pumpkin pie in a mug (serves 2 @ 160 cal/ serving)

3 Tbsp of whole wheat flour
1 Tbsp of coconut oil
1 egg
1/2 cup of organic pumpkin puree
1 tsp of pumpkin spice
1 tsp of honey
1 tsp of vanilla extract
a dash of salt
1/2 tsp of baking powder

Directions:
Mix everything together really well. Place in a mug or a small microwave safe dish and microwave for 2 minutes (cavemen used microwaves I know it). 

Adapted from: the Delighted Mama

Portion Control Trick For Homemade Cookies

First, decide what cookie dough to make.

Second, make the cookie dough according to the recipe, shape it into balls and place on a parchment or wax paper lined cookie sheet, like so:

Third, choose a container to use for gift-giving (or freezer storage, waiting for that long-awaited-cookie craving)

Fourth, fill up your chosen container with frozen cookie dough.

Close the lid and attach a label that gives simple instructions for storing and baking.

*The real credit for this genius idea goes to Mel's Kitchen Cafe

*************

Also, try this trick from the Fooducate Blog

I put my finished oatmeal raisin cookie dough into an ice cube tray! And, then I froze them and dumped them out into a freezer bag. Now if I want a fresh baked cookie, I heat up my oven, get out a baking sheet, and bake a reasonable number for my family.

*************

Just Remember Ashley & Sierra's advice about baking frozen cookie dough:

(or just check out this blog post about any possible cookie-baking blunders!

To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.

Protein Power Pumpkin Cookies

Who doesn't like a cookie that is good for you & has protein and fiber all wrapped up in one cookie! I saw this first at Thinspired at this post. She explained some substitutions she made like using some wholewheat flour for half of the oats because she ran out of oats and using vanilla protein powder plus adding a little extra agave nectar for sweetness. I might use raisins instead of chocolate chips but that is just me! The original recipe is from Megan's Munchies. Here is the original recipe:

Ingredients:
1 cup pumpkin
1/4 cup applesauce
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tbsp protein powder of choice
1 tbsp agave nectar
1/2 cup mini chocolate chips
2 cups rolled oats

Preheat oven to 350 degrees. Combine all the ingredients in the order listed. Mix until well combined. Drop cookies onto baking sheet and press down slightly. Bake for 15 minutes. Makes approximately 12 cookies.

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!

***
* 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