- 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
- 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).
*Whole wheat flour can be subbed with whole wheat white, or regular all-purpose
*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.
- Serving Size: 1 cookies
- Calories: 127
- Sugar: 11
- Sodium: 105
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 13