Blue Cornmeal Cranberry Oat Cookies
These Blue Cornmeal Cranberry Oat Cookies are a deliciously unique twist on your standard cookie, blending the rich flavor of blue cornmeal with the sweetness of dried cranberries and maple syrup.
They’re perfect for a snack, dessert, or whenever you’re craving something a little sweet and a little wholesome. Plus, they’re made without refined sugar and packed with texture from the oats and dried fruit, making them a tasty treat for anyone.
Why You’ll Love Blue Cornmeal Cranberry Oat Cookies
- Unique Flavor Combination: The blue cornmeal brings a distinct earthy flavor, balanced by the tart sweetness of the cranberries.
- Nutrient-Dense & Vegan-Friendly: These cookies are made with sunflower butter, flax meal, and oats, making them plant-based and packed with healthy fats and fiber.
- Easy to Make: With simple ingredients and no special equipment needed, you’ll have these cookies ready in no time.
- Perfect for Any Time of Day: Whether as a breakfast cookie, afternoon snack, or dessert, they fit every occasion.
What You Need to Make Blue Cornmeal Cranberry Oat Cookies
- Flax Meal & Water: To create a flax “egg” that helps bind the cookies.
- Sunflower Butter: Adds a creamy texture and nutty flavor.
- Unsweetened Apple Sauce & Maple Syrup: For natural sweetness and moisture.
- Vanilla Extract: Enhances the flavor of all the ingredients.
- Blue Cornmeal: Adds color, flavor, and a satisfying crunch to the cookies.
- Old Fashioned Oats: For texture and heartiness.
- Dried Cranberries: Bring a tart-sweetness to balance the earthy flavors.
- Baking Powder & Sea Salt: For lift and flavor balance.
How to Make Blue Cornmeal Cranberry Oat Cookies
Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Create the Flax Egg
In a small bowl, combine 1 tablespoon of flax meal with 2 tablespoons of water. Whisk and set aside for 5 minutes until it thickens.
Step 3: Mix Wet Ingredients
In a large bowl, mix the sunflower butter, apple sauce, maple syrup, vanilla extract, and the thickened flax meal mixture until combined.
Step 4: Mix Dry Ingredients
In another bowl, stir together the blue cornmeal, oats, dried cranberries, baking powder, and sea salt.
Step 5: Combine & Form Cookies
Add the wet mixture to the dry mixture and stir with a spatula until it forms a sticky dough. Scoop out 2 tablespoons of dough for each cookie, form into a ball, and place on the prepared baking sheet. Flatten each ball with a fork, pushing the sides in if needed to create a round shape.
Step 6: Bake & Cool
Bake the cookies for 14 minutes or until the tops are dry and the bottom edges are just starting to brown. Allow them to cool on the baking sheet for 10 minutes before serving.
Tips for Making Perfect Cookies
- Thickening the Flax Egg: Make sure your flax meal mixture sits long enough to thicken; it helps bind the cookies properly.
- Consistent Cookie Shape: Use the prongs of a fork to flatten and shape the cookies into rounds before baking to ensure even baking.
- Storage: Store any leftover cookies in an airtight container at room temperature. They’ll keep well for up to 5 days.
Frequently Asked Questions
Can I use a different nut butter?
Yes! Almond butter, peanut butter, or any seed/nut butter you prefer can be used in place of sunflower butter.
What can I use instead of blue cornmeal?
You can use yellow cornmeal as a substitute. The flavor will be similar, though you’ll lose the unique color.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, the recipe is naturally gluten-free.
Blue Cornmeal Cranberry Oat Cookies
Ingredients
- 1 tablespoon flax meal
- 2 tablespoons water
- 2/3 cup sunflower butter
- ½ cup unsweetened apple sauce
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 ¾ cup blue cornmeal
- 1 cup old fashioned oats
- ¾ cup dried cranberries
- 1 teaspoon baking power
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Add the flax meal and water to a small bowl and whisk to combine, set aside for 5 minutes to thicken.
- Add the sunflower butter, apple sauce, maple syrup, vanilla extract, and flax meal mixture to a bowl, whisk to combine. Set aside.
- Add the cornmeal, oats, cranberries, baking powder, and salt to a bowl and mix to combine. Add the wet mixture the dry mixture and stir with a spatula until everything is combined, the consistency will be a sticky cookie dough.
- Create balls of dough using 2 tablespoons of cookie dough to create one ball. Place the balls on the baking sheet and smash down with the prongs of a fork to flatten, pushing in the sides of cookies if needed to create a round cookie.
- Bake for 14 minutes until the tops are dry and the bottom edges are just starting to brown.
- Let cool for 10 minutes.
These Blue Cornmeal Cranberry Oat Cookies are a delightful treat to add to your baking rotation. With their unique flavor, chewy texture, and natural sweetness, they’re bound to become a favorite in your household. Give them a try, and enjoy a bite of something deliciously different!
