Oatmeal Cranberry Walnut Cookies

Closeup of a stack of three cranberry walnut oatmeal cookies on a wooden table.

Oatmeal cranberry walnut cookies have a sweet, nutty flavor and a pop of tart cranberries in every bite!

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Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 10

Chill Time: 30

Total Time: 55

Servings: large cookies

Calories: 175kcal

Author: Violet Parcha

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 walnuts chopped
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 another 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 walnuts.
2 cups cranberries, 1 cup walnuts
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 pecans for walnuts
Can substitute coconut oil for butter
Can substitute coconut sugar for brown sugar
Can substitute ground chia seeds for 4 eggs

Freezer Instructions

Store oatmeal cranberry walnut cookies in an airtight container at room temperature for up to 4 days. The cookies can also be frozen for up to 2 months.

To make far in advance, the 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