Walnut Cranberry Oatmeal Cookies
Crisp around the edges and soft and chewy in the middle, these cookies are loaded with tart cranberries and crunchy walnuts. They come together in one bowl with no eggs or butter. Bake a batch for an afternoon snack, a grab-and-go breakfast, or a holiday cookie tray.
Equipment
- 1 Large mixing bowl
- 1 Rimmed baking sheet
- Parchment paper or a silicone baking mat
Ingredients
- 1 tablespoon Ground flax
- 3 tablespoons Water
- ¼ cup Melted coconut oil
- ⅓ cup Light brown sugar
- 2 teaspoons Pure vanilla extract
- 1 cup Rolled oats
- 3 tablespoons All-purpose flour
- ½ teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Salt
- ½ cup Walnuts chopped
- ½ cup Dried cranberries
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine ground flax with water. Set aside until thickened, 4-5 minutes.
- Add coconut oil, brown sugar, and vanilla to flax mixture. Mix until smooth.
- Add oats, flour, baking powder, cinnamon, and salt. Mix until everything is combined. Gently fold in walnuts and cranberries. The dough will be wet and sticky.
- Drop dough onto the prepared baking sheet. Gently flatten with a fork.
- Bake until cookies are golden around the edges, 13-15 minutes.
- Remove from oven.
- Allow cookies to cool for at least 30 minutes before serving. Enjoy!
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
- For fully vegan cookies, choose a brown sugar labeled vegan.
- Nutrition information is an estimate and will vary with the specific ingredients used.
