Thick, chewy Whole Wheat Oatmeal Berry Cookies with dried mixed berries and flaxseed. Some wholesome, healthier swaps but still huge on flavor.
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Woah, you guys. I love these cookies. Like, I love them. A lot. A lot a lot. My Pal asked when I was making cookies again. So I had to deliver. And let me tell you, pretty sure I did just that. I’m not trying to say “THESE ARE THE BEST COOKIES EVER IN YOUR ENTIRE LIFE.” Because they probably won’t be. BUT, they are reaaalllyyy good. I’m not even kidding you when I say this might be one of my best cookie recipes, EVER. And I’ve made a ton of cookies from various sources. I’ve followed recipes to a T, and I’ve also gotten “creative” making substitutions for butter, sugar, types of flour, etc. And while I’m always up for making some healthier substitutions while baking, sometimes the outcome falls a little flat. You have this grand idea in your head of the recipe turning out WAY BETTER than the original. And you think to yourself “Ha! I’m going to beat the system. I’m not putting any butter in my cookies and they’ll taste just like regular butter-filled cookies. HA. I’ve got this.” But then they come out of the oven and you taste one (and burn your mouth, and curse yourself for being impatient) and they taste OK. I mean, it is still a cookie, so I guess you can convince yourself of that much. But does it taste like a buttery cookie? Let’s not lie to ourselves now. I mean, the recipe was written a certain way (with butter) for a reason, amiright?
BUT, these Whole Wheat Oatmeal Berry Cookies are a different story. I was on a mission here with these cookies. And I was determined to come out #winning. You know those amazing, flavorful oatmeal cookies you find at bakeries? Well I wanted to create an oatmeal cookie like that. Thick, chewy, bursting with flavor. Oh, but I wanted it to be whole wheat. And I knew I would need SOME butter, but I didn’t want loads of it. And I didn’t want any white sugar. But I wanted a touch of brown. And I wanted some mixed fruit. Not JUST raisins (actually these cookies have zero raisins for all you haters).
I came across Woodstock’s Berry Powerful Mix dried fruit blend (blueberries, cranberries, AND strawberries) at the grocery store the other week, and I got a feeling (woo hoooo). A cookie kind of feeling. So when the time came to put the berry mix to use, I got to chopping.
And really, the rest is history. I mean, just look at these beauties.
I’m proud to say that this was one of my more “creative”, yet successful baking moments. (I have plenty of fails, in case you were wondering.) In all honesty, I wasn’t quite sure the cookies were going to turn out. I was fairly confident, but just not 100%. I came up with some of my own measurements (from years of cookie making, ya know) all while keeping in mind the type of cookie I was going for. I did NOT want these cookies to be cake-y or puffy or muffin-top like in any way, shape, or form. I wanted them to look, smell, and taste like a damn good oatmeal cookie.
Well friends, I bring you just that.
Whole Wheat Oatmeal Berry Cookies
Ingredients
- 2 cups old-fashioned rolled oats, gluten-free if necessary
- 3/4 cup whole wheat flour*, gluten-free blend if necessary
- 1/4 cup milled flaxseed, flaxseed meal
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar*
- 1/4 cup dark brown sugar, packed
- 4 TBS coconut oil, softened*
- 4 TBS unsalted butter, softened
- 1 large egg, room temperature*
- 2 tsp vanilla
- 1/2 cup dried mixed berries, roughly chopped
Instructions
- Preheat oven to 350F and line two large baking sheets with parchment paper, or silicone mat.
- In a medium bowl, combine oats, whole wheat flour, flaxseed, baking soda, and salt. Set aside.
- In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter)
- Add in egg and vanilla until combined.
- Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together.
- Using large wooden spoon, add in dried mixed berries. (Or use stand mixer paddle)
- Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about four inches of room between. Flatten dough just slightly (see second picture in post). The cookies will spread just slightly (as long as you weren’t using melted butter).
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
Recipe Notes:
*You can replace coconut sugar with light brown sugar, but the flavor of the cookie may change slightly
*Make sure your oil and butter are only softened, not melted. The cookies will not maintain their shape if using melted butter
*You’ll also want to use a room temperature egg, so the coconut oil does not solidify while combining.
*You could add in the oats at the end with the dried berries, but I liked that some of the oats got broken down when combined with the flour.
*I used my stand mixer when adding all of ingredients, including berries. -PRO TIP:: I space my cookies in rows of 3 and 2, alternating every other, just to make sure cookies won’t spread into each other.
Nutrition Information
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