These oatmeal cranberry chocolate chip cookies have a rich, chocolatey flavor and a soft, moist texture! They take just 15 minutes of prep time and have a beautiful presentation that makes them a holiday favorite.
Quick Look at the Recipe
- 🍪 Flavor: Chocolatey sweet balanced with bright and tart cranberry flavor.
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 10 minutes
- 🕒 Ready In: 55 minutes (the dough chills for 30 minutes)
- 👥 Yield: 32 large cookies (if you’re feeding a crowd, you can make the cookies go further by making them smaller)
- 📖 Dietary Info: Gluten-free, dairy-free, refined sugar-free (depending what type of chocolate chips you use)
- ❄️ Freezer Friendly: Yes! See notes below for two different methods.
- 👩🍳 Tip: Chilling the dough gives the oats time to soak up moisture for soft and moist cookies.
If the Holidays Had a Flavor…
Ever since I was a child, cranberries have been one of my favorite holiday ingredients, and each year I love figuring out new ways to serve them. From cranberry compote to my cranberry cheesecake Dutch baby, I just can’t get enough of them this time of year!
This recipe is a holiday twist on my favorite chocolate chip oatmeal cookies. Not only do the cranberries add an incredible punch of flavor, but their bright red color makes the cookies look just like Christmas!
What Makes Cranberry Oatmeal Cookies Special?
- Incredible flavor combination with plenty of chocolate and cranberries.
- Healthier cookie made without any white flour or processed sweetener (depending what type of chocolate chips you use).
- Always a crowd-pleaser no matter when or where you serve them!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, in a large mixing bowl, whisk together the oats, oat flour, cinnamon, salt, and baking soda.
Step 2: Then, in a medium bowl, whisk together the wet ingredients: coconut sugar, maple syrup, chia eggs, coconut oil, vanilla, and apple cider vinegar.
Step 3: Next, stir the wet ingredients into the dry ingredients.
Step 4: Finally, fold in the cranberries and chocolate chips.
Then place the dough in the fridge to chill for 30 minutes. While the dough is chilling, preheat your oven to 350 degrees.
Step 5: Next grease your cookie sheets and drop heaping spoonfuls of dough onto them. The cookies don’t spread much, so flatten them slightly with your hand or the back of a spoon.
Step 6: Bake the cookies for 10 minutes or until the edges are just beginning to turn golden. Keep in mind that they won’t look quite done even when they are.
Remove the cookies from the oven and let them cool for at least 10 minutes before taking them off the cookie sheet. Enjoy warm or cooled!
If you’re looking for more oat cookie recipes, check out my Glazed Pumpkin Cookies and Chocolate Chip Cookies made with oat flour!
Make in Advance
These cookies are perfect when you want your holiday baking done early!
Freeze Baked Cookies
To freeze baked cookies, after they have completely cooled, place them in ziplock freezer bags or glass food storage containers with parchment paper between each layer. You can freeze them for up to 2 months.
Freeze Unbaked Cookie Dough
To freeze the unbaked cookie dough, drop heaping spoonfuls of dough onto parchment paper lined baking sheets and sightly flatten the cookies. Then cover the cookie sheets and freeze. Once the dough is completely frozen, remove it from the cookie sheets and place in ziplock freezer bags.
When you’re ready to bake the cookies, remove the dough from the freezer and place on a greased cookie sheet with a little bit of space between each cookie. Place the cookie sheets in the fridge for a few hours or until the dough has completely thawed, and then bake as usual.
Tips for Success
Chill the dough – Cookies are almost always better if you take time to chill the dough, but it’s even more important when baking with oat flour. Make sure the dough chills for at least 30 minutes (you can even let them chill overnight).
Flatten before baking – These cookies don’t spread very much, so make sure to flatten them slightly before baking. Otherwise, you’ll end up with cookie balls that aren’t quite done in the middle.
Let partially cool on cookie sheet – If you remove them from the cookie sheet right away, they’ll break. However, as they cool they’ll firm up and hold together perfectly.
FAQs
You can store oatmeal cranberry chocolate chip cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.
While these oatmeal cookies do have natural sugar plus the chocolate chips, due to all of the oats and cranberries, they’re a much healthier choice than most other cookies.
Old-fashioned rolled oats give oatmeal cookies the best texture! These cookies also use oat flour as well to give them a soft texture.
Violet’s Tips for Serving
These cookies are the perfect snack to keep on hand around Thanksgiving and Christmas! Make a big batch to freeze so you can easily pull them out for any occasion that calls for a holiday treat.
Oatmeal Cranberry Chocolate Chip Cookies
Equipment
Ingredients
- 3 cups oat flour If these cookies need to be gluten free, make sure to use gluten free oat flour.
- 2 cups cranberries fresh or frozen
- 2 cups rolled oats If these cookies need to be gluten free, make sure to use gluten free rolled oats.
- 1 cup coconut oil softened
- 1 cup chocolate chips Make sure to use chocolate chips that are safe for any allergy or dietary restriction you have.
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup ground chia seeds whisked into 3/4 cup water to make chia eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the oats, oat flour, cinnamon, salt, and baking soda.3 cups oat flour, 2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1/4 teaspoon salt, 1 teaspoon baking soda
- In a medium bowl, whisk together the wet ingredients: coconut sugar, maple syrup, chia eggs, coconut oil, vanilla, and apple cider vinegar.1 cup coconut oil, 3/4 cup coconut sugar, 1/4 cup maple syrup, 1/4 cup ground chia seeds, 2 teaspoons vanilla extract, 1 teaspoon apple cider vinegar
- Stir the wet ingredients into the dry ingredients.
- Fold in the cranberries and chocolate chips.2 cups cranberries, 1 cup chocolate chips
- Place the dough in the fridge to chill for 30 minutes.
- Preheat your oven to 350 degrees and grease your cookie sheets.
- Drop heaping spoonfuls of dough onto the cookie sheets, and flatten them slightly with your hand or the back of a spoon.
- Bake the cookies for 10 minutes or until the edges are just beginning to turn golden. They won’t look quite done even when they are.
- Remove the cookies from the oven and let them cool for at least 10 minutes before taking them off the cookie sheet.
Notes
Substitutions
- Can substitute coconut oil for butter
- Can substitute coconut sugar for brown sugar
- Can substitute ground chia seeds for 4 eggs
Freezer Instructions
You can store oatmeal cranberry chocolate chip cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. Unbaked cookie dough can be frozen up to 3 months. To do so, drop heaping spoonfuls of dough onto cookie sheets lined with parchment paper and sightly flatten the cookies. Cover the cookie sheets and freeze. Once the dough is completely frozen, remove it from the cookie sheets and place in freezer bags. When you’re ready to bake them, remove the dough from the freezer and place on a greased cookie sheet. Put the cookie sheets in the fridge for a few hours or until the dough has completely thawed, and then bake as usual.Nutrition
If you love these holiday cookies, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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