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Fennel Cookie Bark

A decadent slimmed down cookie bark – made entirely for Thanksgiving!

Cutting the butter and refined sugar in these cookies saves tons of fat and calories, and yet the soft texture and warm fennel aroma is clearly undeniable …

Happy Thanksgiving everyone!

As you know, I’m Portuguese but that doesn’t mean we don’t love British and American traditions. That’s why we celebrate them! So, for sure on my house we are going to have a proper meal with lean turkey, roasted sweet potatoes (pecans included!) and the dessert? Yup! The whole Thanksgiving night wouldn’t be complete without a delicious cookie bark to munch on. If you have a couple more ideas for side dishes, make sure you keep me updated!

Is it  just me or is this cookie dough really looking so freaking good? 

This version of a cookie bark is winter-inspired and has lots of spices, plus it has additional benefits that come from the oats, olive oil and fruit ( find more on my HEALTHY PANTRY).

If you’re a healthy cookie lover, you probably know how hard is to find a good recipe that takes minutes to prepare but is mouth watering as well. Thus, I hope you really love this recipe. I am sure you’ll be chin down!

Another great thing about this cookie bark is that you don’t need to use dried cranberries or mulberries, like I did. If you have fresh on hand, GO AHEAD and use it. 

You can find more about my recipes here ⇒

When I count my blessings, I count this cookie BARK twice! It’s that good ….

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Fennel Cookie Bark!
Prep Time
13 min
Cook Time
20 min
Prep Time
13 min
Cook Time
20 min
  1. 1 egg
  2. 5 tablespoons of whole cane sugar
  3. 3 tablespoons of olive oil
  4. 1 teaspoon of vanilla extract
  5. 8 tablespoons of milk
  6. 2 cups of oat flour
  7. 2/3 tablespoon of baking powder + equal amount of baking powder
  8. 1/4 cup of dried cranberries
  9. 1/4 cup dried mulberries
  10. 1/2 teaspoon fennel spice + pumpkin pie spice
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  1. Heat oven to 180ºC (350°F). Line cookie sheet with cooking parchment paper.
  2. In a large bowl, mix olive oil, sugar, milk and vanilla. Add the egg and mix again.
  3. Sitf together the oat flour, baking soda, baking powder and spices.
  4. Spoon the flour mixture into the dough and stir in the cranberries and mulberries.
  5. Use a spatula or spoon to spread out the cookie dough into a thin layer.
  6. Bake 20 minutes or until firm and golden brown!
  7. After cool, break into big pieces. Yum.
  1. You can use any kind of milk, non-dairy or dairy.
  2. To make oat flour: just blend the oats for 2-3 min.
  3. Fresh mulberries and cranberries also work!
Healthy SweetSpotting

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