Coconut, Macadamia and Cranberry Cookies

March 31, 2014

I love cookies.

Chewy and soft oatmeal cookies are my favourites.

But margarine, butter and processed sugars are not my favourite things to eat so I try to stay away from cookies as much as I can.

So the other night, when Karl and I were craving cookies, I decided to try making a healthier version of chewy and soft oatmeal cookies.

I have tried a few healthy cookie recipes but none of them were fantastic.

But! These guys are as close as I have come to the real deal so far!

They are quite chewy and even have a buttery taste to them!

Might be a winner in your house too!

Imagine being able to eat cookies on a weekly basis…. mouahaha!

Enjoy my lovelies!



Recipe inspired from:

  • Course: Dessert
  • Servings: 18
  • Prep. time: 15 min
  • Cook time: 15 min


  • 1 1/4 Cup of whole wheat flour
  • 1 Cup of quick oats
  • 3/4 Cup of maple syrup
  • 1/2 Cup of dried cranberries
  • 1/2 Cup of unsweetened shredded coconut
  • 1/4 Cup of chopped macadamia nuts
  • 1 Teaspoon of baking soda
  • 1/4 Cup of melted coconut oil
  • 2 Tablespoon of water
  • 2 Tablespoon of honey
  • a pinch of himalayan salt

Cooking instructions:

  1. Start by preheating your oven to 325°F.
  2. In a medium bowl, combine flour, oats, cranberries, shredded coconut, macadamia nuts, and baking soda.
  3. Mix well and put aside. In a stand mixer bowl, combine coconut oil, maple syrup, water and honey until well mixed.
  4. Keep the mixer going at low speed adn s add the flour mixture to the liquids until well-blended, do not over mix.
  5. On a cookie sheet covered with parchment paper, drop tablespoons of cookie dough and lightly press on each cookie.
  6. Place them at about 1 inch apart.
  7. Bake for about 8-10 minutes or until the contour is baked and the middle is almost cooked (I like the soft).
  8. Cool in pan for 3-5 minutes and then transfer to cooling rack.