Flora Cookies are not your ordinary batch of homemade treats; they’re a delightful celebration of flavor and texture, woven together with a medley of oats, coconut, cranberries, sunflower seeds, and crunchy walnuts. Every bite offers a burst of nutty sweetness and wholesome goodness, making these cookies a true favorite for anyone who craves something both indulgent and slightly earthy. Whether you’re baking for a weekend gathering or just want a cozy snack for yourself, these cookies are sure to bring smiles and requests for seconds!
Ingredients You’ll Need
Gather your pantry staples and a few special add-ins, because each ingredient in these Flora Cookies plays an important part in creating their signature chewy, nutty texture. From buttery richness to the pop of cranberries, you’ll love how these come together.
- Unsalted butter (1 cup, softened): Ensures the cookies are tender, rich, and perfectly moist.
- Granulated sugar (3/4 cup): Adds sweetness and helps with that lovely golden color.
- Light brown sugar, packed (1/2 cup): Boosts the flavor depth and helps the cookies stay chewy.
- Large egg (1): Binds the dough and adds structure for a classic cookie crumb.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a warm, fragrant note.
- All-purpose flour (2 cups): Forms the base for a sturdy but soft cookie.
- Baking soda (1/2 teaspoon): Gives a gentle lift and lightness.
- Salt (1/4 teaspoon): Enhances and balances all the sweetness.
- Rolled oats (1 cup): Bring hearty texture and subtle nuttiness.
- Shredded coconut (1/2 cup): Infuses every bite with tropical chewiness.
- Chopped walnuts (1/2 cup): Add irresistible crunch and toasty, rich flavor.
- Dried cranberries (1/2 cup): Each bit is a tangy, sweet surprise that brightens the cookie.
- Sunflower seeds (1/2 cup): Bring extra crunch and a lovely nutty finish.
How to Make Flora Cookies
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to a toasty 350°F (175°C) and lining a baking sheet with parchment paper. This not only keeps the cookies from sticking but makes cleanup super easy, so you can focus on enjoying the process.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s pale, light, and fluffy—this sets the stage for perfectly tender Flora Cookies. Don’t rush this step; it’s where the magic begins.
Step 3: Add Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat until everything is beautifully blended. These add moisture and richness, making the cookies irresistibly soft inside.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the dough, so each cookie bakes up just right.
Step 5: Mix It All Together
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Be gentle here to avoid overmixing, which can make the cookies tough instead of tender and chewy.
Step 6: Fold in the Goodies
Now comes the fun part: fold in the rolled oats, shredded coconut, chopped walnuts, dried cranberries, and sunflower seeds. Every scoop is bursting with color, texture, and flavor—the signature blend that makes Flora Cookies extraordinary!
Step 7: Scoop and Bake
Drop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each to give them room to spread. Bake in the oven for 10 to 12 minutes, or until the edges are beautifully golden brown.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes; they’ll firm up enough to transfer easily. Move them to a wire rack and let them cool completely—if you can resist sneaking one early!
How to Serve Flora Cookies
Garnishes
For an eye-catching finish, sprinkle your Flora Cookies with a light dusting of powdered sugar or a drizzle of melted dark chocolate. You can also set aside a few extra cranberries or sunflower seeds to press gently into the tops of the cookies right before baking for a bakery-worthy touch.
Side Dishes
Flora Cookies are amazing beside a steaming mug of herbal tea or coffee, but they also pair delightfully with a scoop of vanilla Greek yogurt or fresh fruit for a more substantial snack. They’re just sweet enough to complement a cheese board, too—a fun and unexpected treat at a brunch gathering.
Creative Ways to Present
Arrange your Flora Cookies on a rustic wooden board with parchment paper and colorful berries, or package a dozen in a clear bag tied with twine for a charming homemade gift. For parties, stack them neatly in a tall glass jar or line them up on a tiered dessert tray for show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Flora Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days—if they last that long! Make sure to cool them completely before storing to keep them from getting soft or sticky.
Freezing
To freeze, place cooled Flora Cookies in a freezer-safe container or zip-top bag, layering parchment paper between layers to prevent sticking. They’ll keep perfectly for up to 3 months, making them a convenient treat you can enjoy anytime.
Reheating
If you crave that fresh-from-the-oven warmth, just pop a frozen or room-temperature Flora Cookie in the microwave for about 10 seconds or warm them on a baking sheet in a low oven for 3 to 4 minutes. The aroma alone will make it worth it!
FAQs
Can I make Flora Cookies without nuts?
Absolutely! Simply leave out the chopped walnuts, or swap in seeds like extra sunflower or pumpkin seeds. You’ll still get loads of crunch and flavor, making them ideal for nut-free gatherings.
What’s the best way to make these cookies gluten-free?
Use your favorite 1-to-1 gluten-free all-purpose flour blend in place of regular flour, and double-check that your oats are certified gluten-free. The cookies will still be deliciously hearty and chewy.
Can I add chocolate chips to Flora Cookies?
Yes, go ahead and add a generous handful of dark, semi-sweet, or even white chocolate chips for an extra indulgent treat. Chocolate and cranberries are a match made in cookie heaven!
How do I keep my cookies soft and chewy?
Don’t overbake—pull the cookies from the oven as soon as the edges turn golden. Also, store them in an airtight container as soon as they’re cool to lock in that chewy perfection.
Can I double the recipe for a crowd?
Definitely! These Flora Cookies scale up beautifully. Just mix your dough in a very large bowl and bake in batches so every cookie comes out just right.
Final Thoughts
There’s something so special about baking a batch of Flora Cookies, knowing you’re creating a treat packed with personality and irresistible flavors. Whether you keep them all for yourself or share with friends, I hope they bring as much joy to your kitchen as they do to mine. Happy baking!
Print
Flora Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Flora Cookies are a delightful blend of flavors and textures, perfect for a sweet treat any time of day. Packed with oats, coconut, nuts, and dried cranberries, these cookies are sure to satisfy your cookie cravings.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Extras:
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Combine Everything: Fold in the oats, coconut, walnuts, cranberries, and sunflower seeds.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute the walnuts with pecans or omit the nuts entirely for a nut-free version.
- Add a handful of dark chocolate chips for an extra indulgent touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 7g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
