Last night, I made Oatmeal Cranberry cookies to bring in to work today.  This morning, I saw a recipe for them in the Irish Examiner.  Do great minds think alike?  Maybe but it actually is because these  are among the easiest cookies to make as a healthier option.

Let’s be very clear:  Healthy living does not mean that treats, sweets, and baking are joys that must be given up forever.   It’s simply not sustainable (diets don’t work). Food isn’t a sin; it is a part of life.  And a healthy relationship with food means enjoying it.  How to keep everything in moderation?

• Plan your holiday menu. Include snacks and meals that balance treat food with healthier options.  Include sliced fresh veggies and dip, nuts (not salted or roasted), or fruit – as well as richer treat food.

• Hungry isn’t healthy.  Don’t skip meals.

• You don’t have to earn a treat.  It’s okay to have a cookie or a slice of cake or a piece of chocolate without having to make a deal with yourself to do something extra to “burn it off” later.

• Avoid “New Year, New You” thinking:  over-indulging at the holidays can cause health problems in the short term (indigestion, constipation, gout or IBS flares, etc.) regardless of how determined you are to have a healthy January.

• Controlling temptation?  Leave only small amounts out and put the rest in the freezer.  Stick to low-risk drinking (alcohol reduces inhibitions – and makes us more likely to graze and snack)

Holiday Baking Bonus:  Holiday baking is a great way to introduce children to the kitchen.  Measuring, pouring, mixing.  Cooking is not only sensory, but it is a lifeskill and no better time to have fun in the kitchen!

Holiday Baking Recipes

Okay, let’s go.   In order of healthiest to least healthiest, here are your cranberry cookie options:

Option 1:  Healthiest Option (and great for young children!)

160g oats

3 large bananas,  mashed (brown bananas are best for this)

125g 100% peanut butter (choose one with no added salt, sugar, or palm oil)

75g dried cranberries (you could use fresh or frozen cranberries, diced)

Zest of 1 large orange

Preheat the oven to 180C. Line a large baking tray with parchment paper and set aside.

In a large mixing bowl, combine oats, banana and peanut butter (you can use a food processor for this step). Fold through your cranberries and orange zest.

Roll them into balls (you should get 12) and place on the lined baking tray, 2-3 inches apart. Gently press each ball of dough into a cookie shape.

Bake the cookies for 12-15 minutes, or until the edges go golden brown. Remove cookies from the oven and allow to cool completely. Store in an airtight container.

Option 2:  Still not bad…but with a little added sugar

• 100g oats**

• 90g flour** (I like whole wheat as an option here)

• 1 ½ tsp baking powder

• ¾ tsp ground cinnamon

• Pinch of salt

• Zest of 1 orange

• 28g of coconut oil or unsalted butter (plant-based butter or shortening will work)

• 1 large egg (plant-based: use 1 tablespoon of ground flaxseed in 3 tablespoons of water; allow to sit for 5 minutes before adding)

• 1 tsp vanilla extract

• 12g sugar (added sugar is added sugar; fancy options such as coconut sugar aren’t actually any healthier. You can use 2 tablespoon maple syrup but the taste is a little different)

• 120mL orange juice

• 75g whole cranberries (frozen work just fine.) It’s best if you dice these – a food processor can be helpful for this step.  You can also substitute dried cranberries.  It will have a slightly different taste but still great.)

• Optional: you can add some chopped nuts such as pecans or walnuts, no more than 125g

1. Combine the oats, flour, baking powder, cinnamon, and salt. Add in the orange zest. In a separate bowl, whisk together the melted coconut oil/butter, egg/flaxseed, and vanilla. Mix in the sugar and orange juice. Add the wet ingredients to the oat mixture, stirring just until all combined. (I do use a food processor for this.) Fold in the cranberries (and nuts, if using). Chill the cookie dough for 20 minutes.

2. Preheat the oven to 160°C, and line a baking sheet with parchment paper or a silicone baking mat

3. Using a tablespoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to the desired thickness and width using a spatula (or clean hands). Bake at 160°C for 9-11 minutes. (They will still be soft when you remove them from the oven.) Cool on the pan for 10 minutes before turning out onto a wire rack.

**substitute gluten-free for those with gluten sensitivity.

Option 3: On the Healthy Scale? YOLO, It’s Christmas!

https://www.jamieoliver.com/recipes/chocolate-recipes/white-chocolate-amp-cranberry-cookies/