Monday, June 27, 2011

Healthy and Delicious Whole-Grain Cranberry Blueberry Oatmeal Cookies

How's that for a cookie name?

I've had these oatmeal craisin cookies on my mind, but in a effort to feed my family a whole food diet I decided to try and experiment with these cookies to see if I could make them the healthiest a cookie can possibly be.  I have to say I hit it right on the dot.  These cookies were incredibly yummy, soft, chewy and DELICIOUS!  You would never ever ever guess they were whole grain.

I have fallen in love with my wheat grinder over the last year and am trying to grind all my grains fresh since it's better for you.  If I'd know how easy it was to use I'm sure I would have been using it for years now instead of it sitting boxed up in my kitchen cupboard.  It's definitely become a staple appliance in my home.  

I've been experimenting and learning about different grains.  We use so much wheat here in America but there are so many other grains out there that are fun to use and add different favors and textures to your food. 

Lately I've been using the combination of wheat, kamut, and spelt a lot.  I've recently learned that spelt can be substituted directly for wheat in recipes and it has a much lighter crumb than heavy whole wheat so for my cookies I decided to try cutting out the wheat entirely and used spelt flour in it's place.

I picked up some sucanat in the bulk foods section of Whole Foods and decided to use it to replace the sugar in my recipe.  I also spied some dried blueberries in my cupboard and decided to throw them in as well.  It was a good choice.

 Here's the recipe I came up with:

Whole Grain Cranberry Blueberry Oatmeal Cookies

1 cup butter, softened
1 1/4 cups sucanat
2 eggs
1 teaspoon vanilla
1 1/2 cups freshly ground spelt, packed
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
3 cups old fashioned rolled oats
3/4 cup craisins
1/2 cup dried blueberries

1. Heat oven to 350 degrees.
2. Beat together butter, sucanat, eggs, and vanilla.  Mix and mix and mix and then mix some more.  This is what is going to make you cookie soft and chewy.
3. Add remaining dry ingredients an stir until just barely mixed.  Do not overmix.
4. Fold in craisins and blueberries.
5. Roll into balls and place on ungreased cookie sheet.
6. Bake 10 to 12 minutes.  Cool on wire rack.

Makes about 4 dozen cookies.

My kids were happy to help make the cookies.  I mean what kid doesn't love to help make cookies?  They're usually pretty good at keeping their hands out of the bowl, but they couldn't resist this time.  This stuff is just that good.

I usually bake up half  of the batch and then freeze the other half in ready to go cookie dough balls to thaw and bake later.  Cookies are a definite weakness of mine.  I can't make too many at a time or else I'll just eat and eat them until they're gone.  It's best to freeze half for later.



  1. Ooh, these look good and guilt-free! I'd love to try them one day!

  2. Yes! They do look good, I'm a cherry craisin lover! I'm going to HAVE to make these! Such a cute blog! I'm your newest follower and would love it if you followed back!

  3. What a great recipe! Would you come over to my party "Cast Party Wednesday" and share some of your recipes?
    I hope to see you there!

  4. I too try and feed my family as healthy (yet yummy!) as possible. This recipe looks amazingly yummy! I'll definitely be trying it soon. Thank you! :D (I love spelt flour!)

  5. yum!! Come on over and share at my food party: tasty Tuesday.

  6. Thanks for linking up your recipe at Cast Party Wednesday. I hope you come back tomorrow and share some more of your awesome recipes!
    I hope to see you there!

  7. Thank you for linking up to Sew Woodsy last week, but unfortunately it's a craft only party and I had to take down your link. We'd love if you joined us again tomorrow and linked up a craft project! :)

  8. These look AMAZING! I thought you might be interested in a recent recipe I made for Healthy Banana Blueberry Bread

  9. Did you grind 1 1/2 cups of spelt and use the resulting flour, or did you use 1 1/2 cups of ground up spelt?

  10. I measured my flour after it was ground up.