Easy Healthy Cranberry Oatmeal Cookies
I’m absolutely obsessed with oatmeal cookies, and I’ve baked thousands of them over the years, but somehow, my Healthy Cranberry Oatmeal Cookies are a first for me! I can’t believe it took me this long to try dried cranberries in an oatmeal cookie, but better late than never, because these are seriously good, healthy, and so easy to whip up.
They’re soft, chewy, with a hint of warm spices and pops of tart cranberry goodness. Perfect for a cozy afternoon snack or sharing with friends.
Why Will You Love this Recipe?
- Super easy to make. You just mix, shape, and bake—no fancy skills needed. Even if you’re new to baking, these cookies come together in a snap.
- Healthy but delicious. These cookies use wholesome ingredients like oats and agave syrup. They satisfy your sweet tooth without the guilt trip.
- Perfect flavor balance. The tart cranberries pair beautifully with warm cinnamon and nutmeg. Every bite feels cozy and just right for fall.
Recipe Variations
- Swap the sweetener. Try maple syrup instead of agave for a richer flavor. Honey works great too if you want a classic touch.
- Change the fruit. Swap cranberries for raisins or chopped dried apricots. It’s a fun way to mix up the flavor while keeping the chewy texture.
- Add some crunch. Toss in a handful of chopped walnuts or pecans. The nuts add a toasty depth that makes these cookies extra special.
Tools You’ll Need
- Mixing bowls. You’ll need one for wet ingredients and one for dry. Any medium-sized bowls from your kitchen will do the trick.
- Baking sheet and parchment paper. Parchment keeps the cookies from sticking and makes cleanup a breeze. A standard baking sheet is perfect for this batch.
- Measuring cups and spoons. Accurate measurements are key for the perfect texture. Keep a set handy to make baking stress-free.
FAQ
Can I Freeze These Cookies?
Yes, these cookies freeze beautifully! Pop them in an airtight container or freezer bag, and they’ll stay fresh for up to 3 months—just thaw at room temperature when you’re ready to enjoy.
How Should I Store Them?
Store the cookies in an airtight container at room temperature. They’ll stay soft and tasty for about 5-7 days, if they last that long!
How Long Do They Last?
When stored properly, these cookies are good for up to a week at room temperature. You can also refrigerate them for up to 2 weeks to extend freshness.
What Should I Serve with Them?
These cookies pair perfectly with a cup of tea, coffee, or even a glass of almond milk. They’re great on their own or with a smear of almond butter for an extra treat.
Are These Cookies Suitable for Specific Diets?
These cookies aren’t strictly keto, vegan, or paleo, but they’re naturally gluten-free if you use certified gluten-free oats. You can make them vegan by swapping the egg for a flax egg and using maple syrup instead of honey.
Can I Make Them Without Coconut Oil?
Absolutely, you can use melted butter or a neutral oil like avocado oil instead. Just keep the same amount to maintain the cookie’s texture.
Can I Double the Recipe?
Yes, this recipe doubles easily for a bigger batch! Just make sure to bake in batches if your baking sheet isn’t large enough to fit all the cookies at once.
Other Recipes You’ll Love
- Oatmeal Zucchini Chocolate Chip Cookies
- Healthy Banana Chocolate Chip Cookies
- High-Protein Cottage Cheese Pancakes with Oats
- Healthy Oat Flour Crepes
- Blueberry Coconut Bliss Balls
- Easy Raspberry Coconut Protein Balls
- Healthy Apple Pie Oatmeal
Healthy Dried Cranberry Oat Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup oat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 2 tbsp coconut oil melted, about 2 oz
- 1 tbsp peanut butter
- 1 large egg
- 2 tbsp agave syrup or honey
- 1/4 cup dried cranberries about 1.75 oz
Instructions
- In one bowl, mix the dry ingredients: oats, oat flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the wet ingredients: melted coconut oil, peanut butter, egg, and agave syrup.
- Add half the dry ingredients to the wet ingredients, stir until combined, then mix in the rest.
- Fold in the dried cranberries until evenly distributed.
- Shape into 14-16 cookies and place on a parchment-lined baking sheet.
- Bake at 340°F for 10-12 minutes, then let cool slightly on the tray before enjoying.
