I’ve been getting into the holiday spirit (and distracting myself from the cold and dark of winter) by baking the days away. I love using ingredients that are comforting for winter time– cinnamon, cardamom, cloves, ginger, cranberries– it definitely feels cozy when the smell of spices is filling the house.
I love oatmeal cookies with lots of delicious and healthy add-ins because you still get all of the total enjoyment of eating a cookie but without the guilt of indulging because you know that you are doing your body good.
These oatmeal cookies are loaded with pecans and cranberries and sweetened with pure maple syrup. As usual, I use whole wheat flour in place of all-purpose, but you can also sub in spelt flour if you prefer. The cookie recipe is made complete for the holidays by adding cinnamon, ginger, cardamom, nutmeg, and cloves.
Cranberry Pecan Holiday Spice Cookies
Makes 3 dozen cookies
- 2 cups large flake oats
- 2 cups whole wheat or spelt flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup dried cranberries
- 1/2 cup pecan pieces
- 2/3 cup pure maple syrup
- 2/3 cup sunflower or coconut oil
- Line two baking sheets with parchment paper and preheat the oven to 350°F.
- Combine all of the dry ingredients in a medium mixing bowl.
- Add the maple syrup and oil and stir to combine.
- Shape the dough into tablespoon-size balls between your hands and place onto the baking sheet, leaving a 1-inch space between the cookies. (This might be a bit tricky because of the cranberries and pecans, but be patient with the cookie dough, it will work out.)
- Repeat step 4 to make 3 dozen cookies.
- Bake for 10-12 minutes, until lightly golden.
- Allow to cool completely before removing from the pan.
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