Healthier Oatmeal Cookies with Cranberries and Chocolate

These Healthier Oatmeal Cookies are made with coconut oil and coconut sugar and packed with dark chocolate chunks and dried cranberries.

Happy Friday! Today is my last recipe for COOKIE WEEK! In case you missed it, I posted my Vegan Soft and Chewy Molasses Cookies on Monday and my Best Vegan Chocolate Chip Cookies on Wednesday. Although I’m not sure if there’s a truly healthy cookie, I thought I would post a healthier cookie recipe last, in case you’re cookied out by now, haha.

Today, I’m sharing my Healthier Oatmeal Cookies with Dried Cranberries and Chocolate Chunks!

I don’t think I had ever made oatmeal cookies until a few months ago when I was craving cookies and had a bunch of oats lying around.

I bake with oats a lot when I make my Healthy Baked Breakfast Oatmeal Cups and Make Ahead Breakfast Cookies, so I’m not sure why I never made actual oatmeal cookies before!

They’re so easy to make, and I don’t feel quite as guilty letting my son eat them because they’re packed with heart-healthy oats!

Healthier Oatmeal Cookie Recipe Ingredients

• Flour – I used 1 1/2 cups of all-purpose flour, but you can sub in gluten-free flour if needed.
• Spices – I used ground cinnamon and salt.
• Baking soda
• Coconut oil 
• Coconut sugar – I made these Healthier Oatmeal Cookies with coconut oil and unrefined coconut sugar. I know there are arguments that those ingredients aren’t necessarily the healthiest, but I will pretend like they are. 🙂
• Milk – I used unsweetened non-dairy milk.
• Vanilla and almond extracts
• Flax egg – I make these with 1 Tablespoon ground flaxseed mixed with 2 1/2 Tablespoons water and let the mixture sit for 2 minutes.
• Old fashioned rolled oats
• Dried cranberries – You could really pack anything into these Healthier Oatmeal Cookies, but since it’s the holidays, I thought it would work nicely to add chocolate chunks and dried cranberries. They go together so well, and dried cranberries always make me think of holiday baking.
• Chocolate chunks or chips

How To Make These Vegan Oatmeal Cookies

1. Preheat oven to 350 degrees F. Line a large baking sheet with a non-stick mat or parchment paper.
2. In a medium-sized bowl, mix together the flour, cinnamon, baking soda, and salt.
3. In a large bowl, beat together the coconut oil and coconut sugar until creamy. Next, add the milk, vanilla and almond extracts, and flax egg and beat again until combined. Use a wooden spoon or spatula to fold in the oats, dried cranberries, and chocolate chunks. You can use your hands if you like.
4. You can make these cookies as small or as large as you like. I used a 1/4 cup scoop and filled it about halfway and then patted down the top of the cookie a little bit with my fingers. Bake cookies until the bottom is slightly browned and the tops are firm, 7-10 minutes, depending on how big you make them.
5. Remove from oven and let cool on the baking sheet for 5 minutes and then transfer to a wire cooling wrap to cool the rest of the way.

I hope you all enjoyed my cookie week! As you’ve probably noticed, I make many more savory recipes than sweet ones on here, but I’ve recently been trying to broaden my baking skills and give you more sweet treats!

Healthier Oatmeal Cookies with Dried Cranberries and Chocolate Chunks Recipe Tips

• This cookie recipe does not require chilling the dough before baking, but you can refrigerate it up to 3 days before using it.
• I like to make monster-sized oatmeal cookies, but you can make them as large or as small as you like.
• Feel free to add any other ingredients you like, but just make sure to keep the measurements similar.
• If the cookie dough doesn’t come together, you can always add a little extra milk.

Have a question about these cookies? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Healthier But Sweet Recipes?

Healthy Naturally Sweetened Breakfast Cookies; 6 Ways

Carrot Sweet Potato Muffins with Turmeric

Healthy Pumpkin Pie Baked Oatmeal Cups

Healthier Oatmeal Cookies with Cranberries and Chocolate

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 20-24 1x

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Description

These Healthier Oatmeal Cookies are packed with dried cranberries and chocolate chunks making them perfect for dessert or a snack!

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Ingredients

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• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup softened coconut oil
• 3/4 cup coconut sugar
• 1/4 cup unsweetened non-dairy milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water, let sit for 2 minutes)
• 2 cups old fashioned rolled oats
• 1/2 cup dried cranberries
• 3/4 cup chocolate chunks or chocolate chips

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Instructions

1. Pre-heat oven to 350 degrees F.  Line a large baking sheet with a non-stick mat or parchment paper.
2. In a medium sized bowl mix together the flour, cinnamon, baking soda and salt.
3. In a large bowl beat together the coconut oil and coconut sugar and creamy.  Next add in the milk, vanilla and almond extracts and flax egg and beat again until combined.  Use a wooden spoon or spatula to fold in the oats, dried cranberries and chocolate chunks.  You can use your hands if you like.
4. You can make these cookies however small or large you like.  I used a 1/4 cup scoop and filled it about half way and then patted down the top of the cookie a little bit with my fingers.  Bake cookies until bottom is slightly browned and tops are firm, 7-10 minutes, depending on how big you make them.
5. Remove from oven and let cool on the baking sheet for 5 minutes and then transfer to a wire cooling wrap to cool the rest of the way.

Notes

Cookies can be stored at room temperature in an airtight container for 4-5 days.  Cookies can be frozen in an airtight container for up to 3 months.  Cookie dough can be refrigerator prior to use for up to 3 days.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Dessert, Vegan
• Method: Oven
• Cuisine: American

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