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WW Recipe of the Day: Low Fat Cranberry Ginger Oatmeal Cookies
Peter and I spent several hours together in the kitchen last Thursday making and baking a variety of Weight Watchers friendly sweet treats perfect for the holidays.
We made healthier sugar cookies, chocolaty candy-cane triangles, healthier chocolate almond coconut truffles, and my personal favorite, these Cranberry Ginger Oatmeal Cookies from Weight Watchers Magazine.
I love oatmeal cookies in all their variations and this one is no exception. Packed with chopped dried cranberries and crystallized ginger (affiliate link) they bake up moist, sweet and chewy with a delightful spicy bite.
How Many WW Points and Calories in these Oatmeal Cookies with Cranberry and Ginger?
According to the nutritional details provided with the recipe, each cookie has 87 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Recipe Notes
These Cranberry Ginger Oatmeal Cookies are simple drop cookies that are lower in fat. The recipe calls for a couple of things you’ll probably have to shop for: a jar of baby food prunes (affiliate link) and crystallized candied ginger (affiliate link), which I find at Trader Joe’s in with the nuts and dried fruit.
You could probably substitute unsweetened applesauce for the prunes.
The recipe called for quick cooking oats, but we only had old-fashioned, so made the switch. Another option would be to pulse the old-fashioned oats a few times in your food processor (affiliate link) or blender (affiliate link) to make them more like the consistency of quick cooking oats.
It’s worth mentioning that cookie baking is a lot more fun with the right tools. I love my silpat non-stick silicone baking mats (affiliate link), half-sheet pans (affiliate link) and tablespoon scoop (affiliate link).
Bake these cookies less long and they turn out moist and chewy, longer and they become more scone like, less moist, but still chewy. Peter preferred them less done; me more.
If you like these Low Fat Cranberry Oatmeal Cookies, be sure to check out my other WW Friendly cookie recipes, including No-Bake Rice Krispie Date Balls, Holiday M&M Cookies, No-Bake Peanut Buttery Chocolate Cookie Dough Balls, Chocolate Caramel Mini Oat Cookie Bars and Easy Flourless Peanut Butter Cookies
If you’ve made these Oatmeal Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Cranberry Ginger Oatmeal Cookies Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 large egg
- 1/4 cup baby food prune puree
- 1 teaspoon vanilla extract
- 1 cup uncooked oats, quick or old-fashioned
- 3/4 cup dried cranberries, chopped
- 1/2 cup crystallized ginger (affiliate link), chopped
Instructions
- Heat the oven to 375F degrees. Coat 2 large baking sheets with cooking spray (I use silpat (affiliate link) silicone liners instead.)
- In a small bowl (affiliate link), whisk together the flour, ginger, cinnamon, baking soda, baking powder and salt until well combined.
- In a large bowl, beat together the butter and sugar with an electric mixer (affiliate link) until light fluffy. Stir in the egg, prune puree and vanilla until well blended.
- Add the flour mixture to the butter mixture, a little at a time, stirring until just combined. Then stir in the oats, cranberries and ginger, just until mixed in.
- Drop the dough by tablespoonfuls, onto the baking sheets, spaced at least 2 inches apart. (You should end up with 28 cookies.)
- Bake until lightly browned, 8 to 10 minutes. Remove from the oven and cool on the baking sheets.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 2 PointsPlus (Old plan) The recipe calls for a couple of things you’ll probably have to shop for: a jar of baby food prunes and crystallized candied ginger, which I find at Trader Joe’s in with the nuts and dried fruit. You could probably substitute unsweetened applesauce for the prunes. The recipe called for quick cooking oats, but we only had old-fashioned, so made the switch. Another option would be to pulse the old-fashioned oats a few times in your food processor or blender to make them more like the consistency of quick cooking oats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers Magazine Nov/Dec 2014
More Light and Healthy Recipes Featuring Cranberries
- Banana Cranberry Muffins
- Slow Cooker Cranberry Apple Cake
- Easy Cranberry Nut Bread Made in the Slow Cooker
- Cranberry White Chocolate Crock Pot Cookie Bars
- Low-Fat Cranberry Walnut Rugalach
- Low-Fat Mini Cranberry Nut Bread Loaves
- Skinny Cranberry Apple Oatmeal Cookies
- Low-Fat Pumpkin Cranberry Scones
- Skinny Cranberry Bliss Bars
- Banana Cranberry Bread
- Lemon Cranberry Scones
- Cranberry Pistachio Biscotti
- Cranberry Orange Bundt Cake
- Cranberry Orange Muffins
- Cranberry Orange Cornmeal Muffins
- Skinny Cranberry Swirl Cheesecake Squares
- Merry Cranberry Pear Tarts
- Skinny Morning Maple Cranberry Bars
- Dark Chocolate Cranberry Pecan Oatmeal Cookies
I followed the recipe to the letter and my cookies turned out flat as a pancake and look nothing like the thicker ones in the accompanying picture. Do they need more flour for a cakier texture? I’m very disappointed.
Hi Donna,
I’m so sorry these cookies didn’t turn out for you. It’s really hard to try to diagnose what the issue may be over the internet. In general adding more flour does result in a cookie with a cakier texture. ~Martha
These are delicious, I will be making them often I think