Hey there, loyal readers! It’s been a minute since my last post, and wow—so much has been happening here in Los Angeles. Luckily, our area was spared from the recent fires, which I’m incredibly grateful for. On a lighter note, we just welcomed a new furry family member—a Bernedoodle puppy! He’s adorable, smart, and full of energy, which makes training both exhausting and rewarding. Understandably so, my brain has been far from writing lately!

But today, I wanted to share a quick and easy recipe with you. With the recent egg shortage, I’ve been experimenting with ways to use fewer eggs (or none at all) in baking. One of my go-to swaps? Chia eggs! They work surprisingly well in cookies, like these delicious oatmeal nut butter cranberry cookies. This oatmeal nutbutter cranberry cookie is chewy with a crispy edge, soft center, nutty, and sweetened with maple syrup instead of brown sugar—plus, they’re packed with nutritious ingredients.

Easy Recipe: Oatmeal Nutbutter Cranberry Cookie

Active Time: 20 minutes
Total Time: 40 minutes (including cooling)
Difficulty: Very Easy
Yield: 3 dozen cookies (depending on size)

Ingredients

Dry

• 1 cup old-fashioned rolled oats
• 1 cup oat flour (just blend oats into a fine powder)
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup dried cranberries (hold off mixing until ready to fold into dough)

Wet

• 1 cup nut butter (your favorite!)
• 1/4 cup oil (coconut, avocado, or olive oil)
• 1/4 cup dark maple syrup (or honey)
• 2 chia eggs (mix 2 tbsp ground chia seeds + 6 tbsp water, let sit for a few minutes)
• 1/2 cup dried cranberries

Directions

1. Preheat your oven to 350°F.
2. In a bowl, whisk together the dry ingredients, except for the cranberries.
3. In a separate bowl, mix the chia eggs, nut butter, oil, and maple syrup.
4. Slowly add the dry ingredients into the wet mixture, stirring well. Fold in the cranberries.
5. Roll the dough into 1-inch balls, flatten slightly, and place on a baking sheet.
6. Bake for about 15 minutes, rotating halfway through, until the edges are golden brown.
7. Let cool and enjoy! These cookies stay fresh in an airtight container for up to 5 days.

Bonus

Want to make a pup-friendly version? Just skip the salt, maple syrup, and use unsweetened cranberries, or not. I made the treats without the cranberries and shaped them a little smaller, but do you. I promise that your pet will love them just like Milo, who patiently stayed in place for a minute! By the way, that’s a long wait for a puppy, lol!

Let me know if you try this recipe—I’d love to hear how it turns out! 😊🐶🍪