Chewy Cranberry Coconut Oatmeal Cookie Bars: A Naturally Sweet & Loaded Treat
Indulge in the irresistible chewiness of these Cranberry Coconut Oatmeal Cookie Bars, generously packed with rich chocolate, tangy dried cranberries, tropical coconut, and wholesome oatmeal. Baked to golden perfection, these bars offer a delightful blend of textures and flavors. What makes them truly special is the touch of natural sweetness from banana, applesauce, and honey, creating a treat that’s not just delicious but also a bit more wholesome. Perfect as a quick snack, a satisfying dessert, or a festive addition to your holiday spread, these cookie bars are sure to become a family favorite!
The Inspiration Behind These Delicious Cookie Bars
There’s something incredibly comforting about a homemade oatmeal cookie. For me, they evoke a strong sense of nostalgia, bringing back sweet memories of my childhood kitchen. One recipe that stands out from those formative years is my Mom’s Loaded Oatmeal Cookies. These weren’t just any oatmeal cookies; they were packed with all sorts of delicious additions, making every bite an exciting discovery.
The concept of “loaded” cookies, combined with some creative brainstorming with my wonderful friend Jess from Stuck on Sweet—who I affectionately call the queen of cookie bars—at a recent blogging conference, sparked the idea for today’s Cranberry Coconut Oatmeal Cookie Bars. I wanted to capture that same generous, hearty spirit of a loaded cookie, but in the convenient and satisfying form of a bar.
A Taste of Childhood: The Enduring Appeal of Oatmeal Cookies
Growing up, oatmeal cookies were a staple in our home. I mean, a weekly staple. Our cookie jar was almost always filled with those wholesome, chewy delights. Every time I bake a batch of oatmeal cookies or even catch a whiff of their warm, inviting aroma, I’m instantly transported back to my childhood. I picture myself sitting at the kitchen counter after school, enjoying a warm oatmeal raisin cookie alongside a cold glass of milk. It was a simple pleasure, but one that created lasting, fond memories.
As I matured, my Mom started experimenting, and her “Loaded Oatmeal Cookies” became an instant hit. I’ve always been a proponent of adding a variety of delicious elements to my baked goods, so her loaded cookies were truly perfect for my palate. These Cranberry Coconut Oatmeal Cookie Bars embrace that same philosophy, delivering a medley of flavors and textures in every square. You simply can’t beat the harmonious combination of rich chocolate (especially dark chocolate!), tart dried cranberries, and sweet, chewy coconut all baked into one incredible treat.
Naturally Sweetened and Wonderfully Chewy
What truly sets these Cranberry Coconut Oatmeal Cookie Bars apart from your typical cookie bar recipe is their thoughtful use of natural sweeteners and binders. We incorporate homemade applesauce, ripe banana, and exquisite Madhava Organic Pure and Raw Honey. This combination not only enhances the flavor profile but also contributes to their wonderfully soft and chewy texture.
The natural moisture from the applesauce and mashed banana plays a crucial role in creating that desirable, tender bite. These ingredients, along with a touch of coconut sugar, provide a gentle, natural sweetness that complements the other rich flavors without being overpowering. It’s a delightful way to enjoy a sweet treat while incorporating more wholesome elements into your baking.
A Partnership with Madhava Natural Sweeteners
The pure and raw organic honey used in these cookie bars comes from Madhava Natural Sweeteners, a company with a fascinating history and a strong commitment to sustainable, wholesome products. Founded in 1973 by Bart Utley and Craig Gerbore, Madhava began with a vision to provide natural, healthier alternatives to highly processed, refined sugars and artificial sweeteners.
From its humble origins with just two beehives nestled in Boulder Canyon, Colorado, the company has blossomed over the years. Today, Madhava is a recognized and trusted innovator in the sweetener category. Their dedication to healthy, natural alternatives is evident in their expanded portfolio, which now includes not only their beloved organic honey and organic agave but also a variety of better-for-you sweet treats.
I am particularly fond of their Organic Pure & Raw Honey, which is sourced from the lush wildflower fields of Brazil. Madhava partners with local farmers there to harvest this golden nectar, ensuring ethical and sustainable practices. To preserve its raw, natural pollens and pure, unfiltered flavor, the honey is heated just enough to allow it to be poured into jars. This minimal processing ensures that the honey retains all of its natural goodness, just as the bees intended. Its rich, nuanced sweetness is the perfect complement to the cranberries and coconut in these bars.
The Perfect Treat for Any Occasion
After baking these delightful cookie bars, I love to add a final flourish by drizzling a bit more of that Madhava honey over the top. It adds a beautiful sheen, an extra layer of sweetness, and truly elevates the presentation. It’s the perfect finishing touch!
With the holiday season fast approaching, many of us are on the hunt for unique treats, satisfying snacks, festive desserts, and thoughtful edible gifts for family and friends. These Cranberry Coconut Oatmeal Cookie Bars fit the bill perfectly for all these occasions. They are wonderfully versatile and incredibly appealing.
Imagine serving a tray of these at your next holiday party! You can easily prepare these bars a few days in advance, allowing you to impress your guests with minimal stress on the day of the event. Or, consider baking a double batch and wrapping them in charming gift bags for your children’s teachers, neighbors, or colleagues. A homemade treat always makes a heartfelt gift.
Convenience is also key, and these bars deliver. They are freezer-friendly, allowing you to prepare them well ahead of time. Simply freeze them for up to three months. When you’re ready to enjoy them, just transfer them to the refrigerator overnight to thaw. This means you’ll always have a delicious, ready-to-serve treat on hand for unexpected guests or spontaneous cravings!
More Delicious Cranberry Recipes to Explore
If you love the sweet and tart flavor of cranberries as much as I do, you’re in luck! Here are some other fantastic cranberry-infused recipes that you might enjoy adding to your culinary repertoire:
Warm Brie Cranberry Naan
Ham Cheese and Cranberry Rollups
Overnight Eggnog French Toast Bake with Cranberry Maple Syrup
Cranberry Bliss Bars
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Cranberry Coconut Oatmeal Cookie Bars
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Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 1/2 cups quick cook oatmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, I used Madhava Organic Coconut Sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 medium banana, ripe
- 1/2 cup applesauce, unsweetened
- 1 Tablespoon honey, I used Madhava Organic Pure and Raw Honey
- 3/4 cup shredded coconut, {you can use unsweetened}
- 1/4 cup cranberries, dried
- 3/4 cup chocolate chips, separated {1/2 cup will go into the cookie bars, 1/4 cup will go on top}
Instructions
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Preheat your oven to 350 degrees F (175 C). Line a 9×13 inch baking pan with parchment paper, allowing a small amount to hang over the sides for easy lifting. This prevents sticking and makes removal simple. Set the prepared pan aside.
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In a large mixing bowl, combine all the dry ingredients: the whole wheat flour, all-purpose flour, quick-cook oatmeal, baking soda, and salt. Whisk them together thoroughly to ensure even distribution. Set this bowl aside.
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In a separate large mixing bowl, using either a handheld electric mixer or a stand mixer, cream together the softened unsalted butter and coconut sugar until the mixture is light and fluffy. Next, add the egg, vanilla extract, mashed banana, applesauce, and honey. Continue to beat until all the wet ingredients are well combined and smooth.
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Gradually add the dry ingredient mixture to the wet ingredients, beating slowly until just combined. Be careful not to overmix. If using a stand mixer, remove the bowl from the mixer stand. Gently fold in the shredded coconut, dried cranberries, and 1/2 cup of the chocolate chips with a spoon or spatula until evenly distributed throughout the dough.
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Spoon the cookie bar mixture into your prepared 9×13 inch baking pan. Spread it evenly across the bottom of the pan using a spatula or the back of a spoon. Sprinkle the remaining 1/4 cup of dark chocolate chips over the top. If you desire, you can also add a little more shredded coconut for extra flavor and texture.
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Bake in the preheated oven for 25-30 minutes. Halfway through the baking time, rotate the pan 180 degrees to ensure even baking. The bars are ready when they are set, lightly golden brown around the edges, and a toothpick inserted into the center comes out clean or with moist crumbs attached.
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Once baked, remove the pan from the oven and let the cookie bars cool completely in the pan for at least one hour on a wire rack. This is crucial for them to set properly and achieve that perfect chewy texture. Before serving, you can optionally drizzle a small amount of extra honey over the cooled bars for an added touch of sweetness and shine. Once cooled, carefully lift the parchment paper to remove the bars from the pan, cut them into squares, and serve.
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These delicious bars will stay fresh in an airtight container at room temperature for up to a week, making them perfect for meal prepping snacks or desserts. For longer storage, you can individually wrap the cooled bars in aluminum foil, then place them in a freezer-safe ziplock bag. They can be frozen for up to 3 months. To enjoy them after freezing, simply remove the desired number of bars from the freezer and place them in the refrigerator overnight to thaw. By morning, you’ll have a delightful treat ready and waiting!
Notes
- I prefer my cookie bars to be on the chewier side, so I typically bake them closer to the 25-minute mark. However, if you prefer a less chewy, more cake-like texture, you might want to extend the baking time to 30 or even 35 minutes. Always keep an eye on them, as oven temperatures can vary.
- If you choose to bake the bars for a longer period to achieve a firmer texture, make sure to loosely cover the pan with aluminum foil after about 20 minutes of baking. This will prevent the top from browning too much.
- These cookie bars are incredibly versatile and easily customizable! Feel free to experiment with different mix-ins. You could add chopped nuts like pecans or walnuts for extra crunch, swap out some of the chocolate chips for a different type (white chocolate, milk chocolate, or even butterscotch!), or replace the dried cranberries with other dried fruits like raisins, chopped apricots, or blueberries. The possibilities are endless, which is why I love making bars like these!
- To create an attractive swirl effect with the chocolate chips on top of the bars, simply take the back of a spoon and gently swirl the melted chocolate chips (which will still be warm after baking) across the surface.
- For an even deeper, more intense chocolate flavor, try using dark chocolate chips instead of semi-sweet! The slight bitterness of dark chocolate beautifully balances the sweetness of the cranberries and coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks to Madhava Natural Sweeteners for sponsoring today’s post. As always, opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.