These Healthier Oatmeal Cookies are packed with dried cranberries and chocolate chunks making them perfect for dessert or a snack!
- 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
- Pre-heat oven to 350 degrees F. Line a large baking sheet with a non-stick mat or parchment paper.
- In a medium sized bowl mix together the flour, cinnamon, baking soda and salt.
- 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.
- 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.
- 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.
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.