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Oatmeal Mulberry Cookies

chewy & moist

These wholesome oatmeal cookies are chewy and moist, featuring sweet fig-like mulberries and comforting spice. Plus, with very high amounts of EFAs, fiber, and even protein, I blame reaching for seconds on . . . the nutrition, of course!


½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Allspice
⅓ Cup Water
¼ Cup Navitas Naturals Yacon Syrup
¼ Cup Navitas Naturals Coconut Palm Sugar
¼ Cup Applesauce
¼ tsp Sea Salt
⅔ Cup Navitas Naturals Mulberries
1 Cup Whole Wheat Flour
2 Tbsp Flax Seed Powder
3 Tbsp Coconut Oil, melted
1 tsp Vanilla Extract
1 tsp Cinnamon Powder
1 Cup Rolled Oats


Preheat oven to 350 degrees.

Mix water and flax powder together in a cup and set aside for 15 minutes.

In a medium bowl, stir together coconut oil, applesauce, yacon syrup, palm sugar and vanilla. Add baking soda, baking powder, cinnamon, allspice and salt, stirring until just combined. Mix in flour then oats. Fold in the mulberries.

Drop spoonfuls of dough onto a greased cookie sheet. Bake for 12-15 minutes (do not overcook for best moistness). Let cool before serving. Will keep for 1 week in an airtight container.

Makes 1 ½ dozen

Chef's Notes

Note: For a gluten-free recipe, replace the whole wheat flour with a GF substitute, and use GF oats.

Yield: 1.5 dozen

Submitted By

Julie Morris