Choco-Chunk Cherry Oatmeal Jumbles
If you enjoy baking cookies, you will just love this easy to whip up drop batter, with its winning combo of cherries, oats, chocolate chunks and macadamia nuts. Perfect for tucking into lunch boxes or for anytime snacking, these chunky jumbles pack a mouthful of chewy goodness in every bite.
Recipe adapted from: Honey Oatmeal Cookies via Food Network
Yield: about 2 dozen cookies
Recipe adapted from: Honey Oatmeal Cookies via Food Network
Yield: about 2 dozen cookies
Ingredients
- Parchment paper
- ½ cup white whole wheat flour can also use a gluten-free flour mix like Trader Joe’s or Bob’s Red Mill
- 1 ½ cups rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg lightly beaten
- 2 tablespoons natural applesauce or softened butter I used applesauce
- ¼ cup honey
- 1/3 cup coconut palm sugar *see MPM-Mini-Bites-can also use brown sugar
- 3 tablespoons ground flaxseed
- 1 tablespoon orange juice or water
- ½ teaspoon vanilla extract
- ½ cup dried cherries roughly chopped
- ½ cup dark chocolate chunks or chocolate chips
- 1/3 cup toasted macadamia nuts roughly chopped
Instructions
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, stir together flour, oats, cinnamon, baking soda and salt. Set aside.
- In the bowl of an electric mixer on medium-high speed, combine egg, applesauce (or butter), honey, coconut palm sugar (or brown sugar), ground flaxseed, orange juice (or water) and vanilla until well blended.
- On low speed, add flour mixture, combining well.
- By hand, fold in chopped cherries, chocolate chunks or chips and macadamias.
- Drop cookie dough by heaping teaspoonfuls onto baking sheets. (dough will be sticky) With damp hands, form each into a ball; flatten slightly. Note: dough may also be mixed by hand in a large bowl
- Bake for about 12 minutes, rotating baking sheets half-way. Cookies will be still be soft in the middle and will “set” as they cool. Allow cookies to cool on a rack for 10 minutes. Gently remove with a spatula.
Notes
Make Ahead and Storage Tips: dough may be prepared 1 day ahead. Store covered in the refrigerator. Let dough come to room temperature before forming cookies. (about 20 minutes) Store baked cookies at room temperature for 3 days or refrigerate for up to 3 weeks. Cookies may also be frozen for up to 4 months.
For more information about coconut sugar as well as healthier chocolate chip choices, look here.
Be creative with your cookie “mix-in’s!” Fun additions would be any combination of chopped unsweetened dried fruit like apricots, dates, raisins, cranberries) and/or chopped nuts such as almonds, walnuts, pistachios and pine nuts.
These yummy cookies are great for anytime snacking as well as for tucking into lunchboxes. And if you have ‘lil chefs at home, these cookies would make a fun baking project. So get out the aprons, a mixing bowl and spoon and have a blast!
Other easy to make cookies and bars to try: Choco-Oat Cookie Bars, Chewy Peanut Butter Chocolate Chip Cookies and Breakfast Power Bites.
