Get ready to fall in love with these Cranberry and Oatmeal Cookies that are bursting with tangy cranberries and wholesome oats! Perfectly chewy and naturally sweetened, they’re the ultimate guilt-free treat you’ll crave.
I pretty much ALWAYS have a bag of dried cranberries on hand. Or, let me rephrase that. I pretty much ALWAYS have a COSTCO size bag of dried cranberries on hand. What can I say??? I just love them in salads!
But even for me, a self-proclaimed salad lover at heart, would need to eat just about a million salads to go through a costco size bag of dried cranberries. You know what I’m saying? So, in classic Andrea fashion, I decided to find another use for them.
Yes, cranberry and oatmeal cookies are as good as they sound. I mean, if you’re a fan of oatmeal raisin cookies then you’ll definitely be a fan of these bad boys. They’re perfectly chewy, are refined sugar free, and you don’t even need a hand mixer to whip up a fresh batch. That’s right! No fancy equipment required for this easy cookie recipe!
As you may already know, I’m not a huge dessert person. So when a cookie recipe can double up as both a dessert AND a healthy on-the-go breakfast or snack, I’m all in, baby! So whether you’re grabbing one of these cranberry and oatmeal cookies as soon as you wake up or on your way out the door, I just know you’re going to love them as much as I do!
INGREDIENTS YOU’LL NEED TO MAKE OATMEAL CRANBERRY COOKIES
No refined sugars here! These cranberry and oatmeal cookies are not only delicious but they’re healthy, too! Let’s discuss each ingredient in a little bit more detail down below:
- Rolled Oats: Provide a hearty texture and nutty flavor to this easy cookie recipe. They are also a great source of fiber, which helps keep you full and satisfied for longer.
- Whole Wheat Flour: Adds a slightly nutty taste and a denser texture compared to all-purpose flour. It’s also richer in nutrients and fiber, making the cookies on the healthier side.
- Baking Soda: Acts as a leavening agent, helping the cookies rise and become light and fluffy. It also helps to spread them out slightly as they bake.
- Cinnamon: Adds warmth and a subtle spice to the cookies, complementing the sweetness of the cranberries and the nuttiness of the oats.
- Salt: A small amount of salt enhances the flavours of the other ingredients and balances the sweetness in the cookies.
- Coconut Oil: Provides a rich, buttery flavour and moist texture to the cookies. It’s a healthier fat alternative, offering medium-chain fatty acids that are easier to digest.
- Maple Syrup: Adds a touch of sweetness without the need for refined sugar. However, you can use honey instead, if you prefer. Each natural sweetener brings their own unique flavours, with honey being floral and maple syrup having a rich, caramel-like taste.
- Egg: Acts as a binding agent, helping to hold the cookie dough together. It also adds moisture and richness to the cookies.
- Vanilla Extract: Enhances the overall flavour of the cookies, adding a sweet, aromatic note that pairs well with the other ingredients.
- Dried Cranberries: The star of the show in this cranberry oatmeal cookie recipe! Dried cranberries add a pop of tartness and chewy texture to the cookies. They are also rich in antioxidants and vitamins.
- Chopped Nuts (optional, not pictured): Add a crunchy texture and nutty flavour to these oatmeal cranberry cookies. Walnuts and pecans are great choices as they complement the other ingredients and add healthy fats and protein.
HOW TO MAKE CRANBERRY AND OATMEAL COOKIES (KEY TIPS)
You can find full instructions for how to make these healthy cranberry and oatmeal cookies in the recipe card down below, but here are a few quick tips to keep in mind:
- Measure ingredients accurately. Use measuring cups and spoons to ensure the right balance of ingredients. Level off dry ingredients with a knife for accuracy. Baking is a science and precision is key when it comes to getting good results.
- Melt the coconut oil gently and let it cool slightly before mixing with the other wet ingredients to prevent cooking the egg.
- Don’t overmix the dough. Overmixing can lead to tough cookies. Stir just until the ingredients are combined. No need for fancy equipment! A rubber spatula or a spoon will get the job done just fine!
- Use a cookie scoop or tablespoon to ensure uniform cookie sizes. This helps them bake evenly and in the same amount of time.
- Flatten the cookie dough balls slightly with the back of a spoon or your fingers before baking. This ensures even spreading and a better texture.
- Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Keep an eye on the cookies while baking. They should be golden brown around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.
- Store cookies in an airtight container at room temperature to keep them fresh. You can also freeze the dough balls for future baking.
FREQUENTLY ASKED QUESTIONS
Rehydrating dried cranberries for cookies is optional. If you prefer softer cranberries in your cookies, soak them in warm water for 10-15 minutes and then drain before adding them to the dough. If you like a chewier texture, you can add them directly without rehydrating.
For your reference, when making these cranberry oatmeal cookies, I didn’t rehydrate the dried cranberries. They were still so juicy, soft, and delicious!
Instant oats are not recommended for cookies because they have a finer texture and cook much faster than rolled oats. This can lead to cookies with a mushy texture and less structure. Rolled oats, on the other hand, maintain their shape and provide the desired chewy texture and nutty flavour that make oatmeal cookies so enjoyable.
Oatmeal cookies, including cranberry oatmeal cookies, do not need to be refrigerated. Store them in an airtight container at room temperature to keep them fresh for up to a week. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to three months.
MORE FAVOURITE COOKIE RECIPES
HOT CHOCOLATE MARSHMALLOW COOKIES
3 INGREDIENT PEANUT BUTTER COOKIES
KETO FRIENDLY CREAM CHEESE COOKIES
LOVE THIS RECIPE? PIN IT FOR LATER!
CRANBERRY AND OATMEAL COOKIES
Ingredients
- 1 cup Rolled Oats
- 3/4 cup Whole Wheat Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/4 cup Coconut Oil melted
- 1/4 cup Maple Syrup or Honey
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Dried Cranberries
- 1/4 cup Chopped Nuts (such as walnuts or pecans) optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the oats, whole wheat flour, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together the melted coconut oil and honey (or maple syrup) until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the dried cranberries and chopped nuts (if using).
- Scoop dough into balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
