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Sweet & Savoury Mustard Cranberry Cookies

Yields24 ServingsPrep Time15 minsCook Time13 minsTotal Time28 mins

This recipe creates a cookie packed with energy. Change up the fruit mixture to accommodate your likes.


Flour Mixture
 1 ½ cups all-purpose flour
 1 tsp baking soda
 1 tsp baking powder
 1 ½ tsp kosher salt
 2 Tbsp yellow mustard seed
Creamed Mixture
 1 cup unsalted butter, softened
 1 cup granulated sugar
 1 cup packed dark brown sugar
 2 large eggs
 2 tsp vanilla
 3 Tbsp honey mustard
Fruit Mixture
 2 ½ cups rolled oats (not instant)
 1 ½ cups dried, unsweetened cranberries
 ½ cup unsweetened shredded coconut
 1 cup salty chopped nuts ( salty peanuts, pecans, cashews work well)
 1 cup semi-sweet chocolate chips

Preheat oven to 350°F (180°C).


Whisk together flour, baking soda, baking powder, salt and mustard seed. Set aside.


Combine butter, sugars, eggs, vanilla and honey mustard with a hand-mixer, on low, increasing speed to high and beat until fluffy and colour lightens.


Stir flour mixture into creamed mixture, until no flour is visible. (Over-mixing results in a tough cookie.)


In separate bowl, mix together oats, cranberries, coconut, nuts and chocolate chips.


Add fruit mixture to batter and stir.


Onto a baking sheet sprayed with non-stick cooking spray, drop tablespoons (15 ml) of batter 2 inches (5 cm) apart.


Bake 11-13 minutes (on centre rack) until golden and cookie is still moist beneath cracks on top.


Remove from oven. Let cookies sit on baking sheet for 2 minutes, before transferring to a wire rack to cool.


Store in an airtight container for up to 3 days or freeze up to 3 months.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 321
% Daily Value *
Total Fat 16g25%

Saturated Fat 8g40%
Trans Fat 0.33g
Cholesterol 37mg13%
Sodium 245mg11%
Total Carbohydrate 43g15%

Dietary Fiber 3g12%
Sugars 27g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.