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Cranberry Oatmeal Cookies Recipe

  • Yield: 24 Cookies 1x

Description

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


Scale

Ingredients


Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or use our favorite stoneware baking pan.
  2. 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.
  3. Next, add the 2 eggs and vanilla and beat for another 2-3 minutes.
  4. 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).
  5. To the bowl, add cranberries and walnuts. Stir until well combined.
  6. 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.
  7. 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.

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.