Healthy Oatmeal Cranberry Cookies

Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl, require no dough chilling and ready in 30 minutes.

Other oatmeal cookies we love are these sugar free oatmeal cookies and healthy oatmeal cookies.

Ingredients for Healthy Oatmeal Cranberry Cookies

• Almond flour or almond meal: Both have the same effect and will result in the same cookie. I prefer almond flour as I buy it in bulk at Costco. Or follow this quick tutorial and make your own almond flour.
• Oats: Old fashioned rolled oats or quick oats. Gluten free, if necessary.
• Sugar: Cane sugar or coconut sugar. If you are wanting a sweeter cookie, cane sugar is sweeter. You could also try erythritol like I do in healthy sugar cookies and almond flour shortbread cookies.
• Butter or coconut oil: Both will work. Make sure to measure after it’s been melted.
• Pure vanilla extract: Not imitation, pure vanilla extract tastes best.
• Eggs: For binding. I have not tried a flax egg in this healthy oatmeal cranberry cookie recipe but it may work.
• Baking soda: Helps leaven the cookie dough resulting in a soft and chewy texture.
• Cinnamon and orange zest: Adds holiday flavor.
• Cranberries: You can use either fresh, frozen, or dried cranberries. If using dried, use less.
• White chocolate chips: They add a lovely chunky texture and added sweetness. The accents of white complement the red cranberries in a very festive way.

How to Make Healthy Cranberry Oatmeal Cookies

1. Combine wet ingredients with flavorings: In a large bowl, beat the eggs with a hand mixer or whisk by hand. This frothing will invite air into them helping to make the cookies soft and moist. Add in the sugar, whisking vigorously for a couple of minutes before adding in the coconut oil, orange zest, vanilla extract, baking soda, cinnamon, and salt. Continue whisking to combine.
2. Add dry ingredients: Stir in the oats and almond flour until just combined and gently stir in the cranberries and white chocolate chips.
3. Stir and scoop: Take your cookie scoop to scoop out the dough on the prepared baking sheet 1 inch apart from each other. Cookies won’t spread too much, so flatten them with your fingers into about 1-inch thick discs.
4. Bake and cool the cookies: Bake cookies at 375 F for 13 minutes. When the cookies start to turn golden brown they should be done, don’t over bake. Cool on the baking sheet for 15 minutes before transferring to a wire rack.

Variations

• Raisins: Swap out the raisins for cranberries and you’ve got healthy oatmeal raisin cookies.
• Dark chocolate: Skip white chocolate chips altogether or swap them out for dark or milk chocolate chips.
• Nuts: Add pecans or walnuts for a toasty nutty crunchy bite. Depending on what nuts you use, it may add a bit of a salty balance to the sweet and tart combination of the cookie.
• Zest: Cinnamon and orange are in a committed relationship but sometimes lemon just comes along and gives orange a run for its money. Lemon zest might be a nice twist, but you can also omit the zest completely.
• Steel cut oats: Quick cooking steel cut oats can be used, however not regular steel cut oats as they will not have enough time to cook.
• Sugar: You can use brown sugar or even a sugar free sweetener. Just no liquid sweeteners.

More Healthy Cookies Recipes

• Breakfast cookies
• Blueberry oatmeal cookies
• Healthy banana oatmeal cookies
• Almond flour chocolate chip cookies
• Oat flour Christmas monster cookies
• Healthy gingersnap cookies
• Healthy skillet cookie