Cranberry Oatmeal Cookies Recipe

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5 from 3 reviews

Our Cranberry Oatmeal Cookies Recipe makes sweet, moist and chewy cookies. Gluten free, dairy free and refined sugar free too!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 20-24 1x

Ingredients

1 cup organic coconut oil
1 1/2 cups coconut sugar or date sugar
2 pastured eggs
1 teaspoon pure vanilla extract
1 3/4 cup 1-for-1 gluten free flour
1/2 teaspoon unrefined sea salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 cups old-fashioned rolled oats
1 cup dried cranberries
1/2 cup finely chopped raw walnuts

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Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or use our favorite stoneware baking pan.
In a large bowl, add the coconut oil (or butter) and coconut palm sugar and beat for 2-3 minutes with a hand mixer or stand mixer.
Next, add the 2 eggs and vanilla and beat for another 2-3 minutes.
To the large batter bowl, add the flour, salt, baking soda, spices and oats and stir with a wood spoon (do not use the mixer).
To the bowl, add cranberries and walnuts. Stir until well combined.
For large cookies, use a large scoop with approximately 3 tablespoons. If you want smaller cookies, you can use a small scoop just keep an eye on the oven! Flatten the cookies slightly with the back of a wet spoon.
Bake the cookies for 13 to 15 minutes, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 5 minutes, then remove the cookies from the baking sheet and continue to let them cool on a rack.

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Notes

These cookies will keep for about 5 days if kept in a covered container in the fridge. They can also be made ahead and frozen for up to a month.

Find it online: https://cleancuisine.com/healthy-cranberry-oatmeal-cookies/

Kitchen Favorites

Cranberry Oatmeal Cookies Recipe

Ingredients

Instructions

Notes