Cranberry Coconut Chocolate Chip Oatmeal Cookies

Cranberry-Coconut-Chocolate-Chip-Oatmeal-Cookie-FeatureThese Cranberry Coconut Chocolate Chip Oatmeal Cookies from our friend Jeanette Chen make a festive addition to any holiday cookie platter. Chock full of cranberries, coconut and mini chocolate chips, and sweetened with banana and honey, these ‘cakey’ cookies are naturally delicious.
Cranberry Coconut Chocolate Chip Oatmeal Cookies
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Yield: ~ 28 cookies
The banana adds sweetness and keeps these cookies nice and moist.
3/4 cup Arrowhead Mills® Organic Oat Flour
3/4 cup organic rolled oats
1 tablespoon organic ground golden flax seed mixed with
3 tablespoons water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or maple syrup
1/4 cup MaraNatha® Organic Creamy Almond Butter
1/3 cup mashed ripe organic banana
2 tablespoons organic virgin coconut oil
1 teaspoon vanilla extract
1/3 cup dried organic cranberries
1/3 cup organic raw dried coconut flakes
1/2 cup mini chocolate chips
Combine oat flour, oats, flax seed and water mixture, baking soda, baking powder and salt in a mixing bowl. Mix well. Add honey, almond butter, banana, coconut oil and vanilla; blend until mixed through. Add cranberries, coconut and chocolate chips and mix well. Cover and refrigerate for a few hours or overnight to firm up cookie dough. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Spoon cookie dough onto cookie sheets using rounded teaspoon. Flatten tops slightly. Bake 7-9 minutes or until lightly browned. Let cool.
Notes For a vegan option
substitute maple syrup for honey.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Jeanette’s Roasted Rainbow Cauliflower and Potatoes

Roasted-Cauliflower-and-Potatoes2This colorful recipe is from our friend Jeanette Chen (Jeanette’s Healthy Living). Roasted Rainbow Cauliflower Potatoes and Garlic is an easy side dish that can be made any night of the week. Made with purple, green and golden cauliflower, it’s elegant enough for company as a holiday side dish. I’ve been making these Roasted Garlic Cauliflower and Potatoes ever since my brother-in-law introduced them to our family years ago at Christmas time. I still remember when he made them for the first time for my family. My brother-in-law is an amazing guy, probably one of the sweetest guys you will ever meet, plus he cooks…how awesome is that! This simple dish is elevated by using a variety of naturally vibrant cauliflower ~ purple, green and golden cauliflower as well as purple and white potatoes from the farmer’s market. I love it when nature provides a rainbow of colorful vegetables that can be simply prepared yet make such a statement.
Simple Roasted Garlic Cauliflower and Potatoes
This dish is especially beautiful when made with a variety of cauliflower that are all different colors.

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 6 cups cauliflower florets
  • 2 cups potatoes, thinly sliced (1/4″ thick)
  • 6 garlic cloves, sliced
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon rubbed sage
  • salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Toss all ingredients together. Place on parchment paper lined baking sheet in a single layer. Roast until just tender, about 20-25 minutes.

Click here to view the recipe on Jeanette’s Healthy Living blog