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These oatmeal cranberry cookies are a wintery take on the classic oatmeal raisin cookie made gluten-free, vegan, and dairy-free!

oatmeal cranberry cookies on plate

Oatmeal Cranberry Cookies

Oatmeal raisin cookies are one of the most classic cookies out there, for good reason. This year, I wanted to combine the deliciousness and nostalgia of oatmeal raisin cookies with the seasonal wintery goodness of cranberries… and these oatmeal cranberry cookies were born! These cookies are a comforting dream come true for the holiday season.

These oatmeal cranberry cookies are made gluten-free using gluten-free rolled oats and almond flour, vegan using flax eggs, and dairy-free! But trust me, you’d never know the difference just by tasting them 😉

The Ingredients for Oatmeal Cranberry Cookies

  • Dried Cranberries: These are one of my favorite dried cranberries to use! They have no added sugar or oils.
  • Gluten-Free Rolled Oats & Almond flour: These make the base of this delicious cookie.
  • Ground Flax Seed: To make the flax eggs that bind these cookies together.
  • Coconut Sugar & Maple Syrup
  • Coconut Oil
  • Baking Soda
  • Cinnamon

How to Make Oatmeal Cranberry Cookies

  • Make Flax Eggs: Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper. Using a large bowl, whisk the flax and water together. Set aside and allow to set for 5 minutes until the mixture thickens.
  • Make Cookie Dough: Add the coconut sugar, maple syrup, and coconut oil to the flaxseed mixture and stir well to combine. Pour in the oats, almond flour, baking soda, cinnamon, and cranberries, and stir well to ensure that the cranberries are evenly dispersed throughout the batter and there are no clumps of flour.
  • Bake Cookies: Using a cookie scoop (or your hands), scoop the cookies onto the baking sheet and evenly space. Lightly flatten with the back of your hands. You should have about a dozen cookies. Bake in the preheated oven for 15-17 minutes or until the cookies are firm.
  • Cool & Serve: Transfer to a cooling rack and allow to cool before enjoying.

oatmeal cranberry cookies stacked on each other with glass of milk

Can you make these cookies with chocolate chips too?

Sure! Add in 2 tbsp of chocolate chips to make these cookies chocolatey and delicious.

Can you use raisins instead?

Of course! If you prefer to keep it classic, just stick with raisins.


oatmeal cranberry cookies with bite taken out

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Oatmeal Cranberry Cookies

  • Author: Michelle
  • Yield: 12 cookies 1x
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Description

These oatmeal cranberry cookies are a wintery take on the classic oatmeal raisin cookie made gluten-free, vegan, and dairy-free!

Ingredients

Scale
  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 cup gluten-free rolled oats
  • 2 cups almond flour
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup dried cranberries

Instructions

  1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  2. Using a large bowl, whisk the flax and water together. Set aside and allow to set for 5 minutes until the mixture thickens.
  3. Add the coconut sugar, maple syrup, and coconut oil to the flaxseed mixture and stir well to combine.
  4. Pour in the oats, almond flour, baking soda, cinnamon, and cranberries, and stir well to ensure that the cranberries are evenly dispersed throughout the batter and there are no clumps of flour.
  5. Using a cookie scoop (or your hands), scoop the cookies onto the baking sheet and evenly space. Lightly flatten with the back of your hands. You should have about a dozen cookies.
  6. Bake in the preheated oven for 15-17 minutes or until the cookies are firm.
  7. Transfer to a cooling rack and allow to cool before enjoying.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 230
  • Fat: 8.6g
  • Carbohydrates: 20.7g
  • Fiber: 1.8g
  • Protein: 3.8g