Healthier Oatmeal Cookies with Cranberries and Chocolate

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 20-24 1x
  • Category: Dessert, Vegan
  • Method: Oven
  • Cuisine: American


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


  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.


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.