Cranberry Walnut Oatmeal Cookies {Gluten Free + Refined Sugar Free + Dairy Free}
These oatmeal cookies are a healthier take on a favorite holiday flavor combo: cranberry + walnuts. Perfect as part of a Christmas cookie tray or as a treat!
It’s this time of year when all I seem to see on my Instagram feed and everywhere on the Internet is Christmas cookies, cinnamon rolls and gingerbread everything. Oh, and let’s not forget peppermint everything, too. And I’m not complaining one bit you guys, I love the holidays! Such magical times ✨
I’m so not complaining that I’m actually contributing to the craziness myself with plenty of cookies and other treat recipes (did you miss my peanut butter chocolate fudge this week?!). Today, in good Wintery/Holidaywy fashion, I wanted to share these cranberry walnut oat cookies, because what says more “holidays” than cranberries?!
They’re just like your favorite oatmeal cookies, but dressed up for the holidays with the addition of cranberries and walnuts. Of course, you knew I would also “healthify” them a bit by using no refined sugar and no refined flour. Instead, my favorite coconut sugar makes an apparition as well as oat flour and almond flour. These cookies have a perfect soft/chewy texture that I love!
Enjoy!
Cranberry Walnut Oatmeal Cookies {Gluten Free + Refined Sugar Free + Dairy Free}
These oatmeal cookies are a healthier take on a favorite holiday flavor combo: cranberry + walnuts. Perfect as part of a Christmas cookie tray or as a treat!
Ingredients
- 1 3/4 cup oats
- 3/4 cup almond flour
- 1/4 cup tapioca flour or arrowroot starch
- 3/4 cup coconut sugar or brown sugar
- 1/4 teaspoon baking soda
- 3/4 teaspoons sea salt
- 1/2 cup coconut oil liquified
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup walnuts chopped finely
- 1/3 cup dried cranberries
Instructions
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Preheat oven to 350F/175C degrees.
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In a large mixing bowl, whisk together oats, almond meal, tapioca or arrowroot starch, coconut sugar, baking soda and sea salt. In a separate mixing bowl, whisk together coconut oil, egg, and vanilla. Mix in wet ingredients into the dry until well combined, then fold in walnuts and dried cranberries. Mix with your hands until the mixture resembles oatmeal cookie dough.
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Chill dough for 30 minutes, then roll into balls (I used a standard ice cream scoop for even sized balls) and flatten with the palms of your hands (they will spread just a little bit). Repeat until you have about 17 cookies. Add to a cookie sheet and bake for 12-14 minutes or until browned around the edges and bottom. Cool on a wire rack for 20 minutes before serving.
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These cookies look so chewy and delicious…I love that deep golden color. I will have to make these for my niece who can’t have gluten.
Thanks Catherine! I hope your niece will love them 🙂
I love a good festive cookie! Thank you for sharing!
Aren’t they the best?! Thanks Jillian!
These look wonderful. I have been trying to cut out gluton in our household …This looks like a sound cookie recipe I would enjoy.
I think it’s definitely a recipe anyone would enjoy, gluten eaters or not 🙂
Love this! I have been looking for a sugar-free cookie for this holiday season and this looks like it might be the winner!
Thanks Rebecca 🙂 I’d be excited if you made them!
I was literally *just* talking Christmas cookies with my husband, and we agreed that we need to make oatmeal cookies. Haha. These look fantastic! <3
Haha it’s a sign you should make them Dana! 😉
Instead of finely chopped walnuts, could you use ground walnuts?
You could for sure but the texture would be a bit different. The chopped walnuts add some crunch!
Simply love cranberry cookies, can’t wait to make this gluten free version! Thanks for sharing!!
My pleasure Diego, hope you’ll love them!
I’ve had this recipe for a while and just today made a double batch. Wow! These are awesome! Followed the recipe completely and they are delicious.I’m really impressed by their texture and flavor. Now I just have to figure out how not to eat them all myself!
Now that’s a challenge! haha. So happy to hear you loved them Kathy!
Just made these. I changed the add-ins to make more of a “trail mix” version. One batch was crispy and the other was under cooked and gooey. The gooey batch is absolutely to die for.
I’m curious to know what add-ins you used! Thanks for your great review Chrissy, now I want to make them again 🙂
I made these yesterday and oh my! Fantastic. Thank you for sharing this recipe. I added a 1/2 tsp of chia seeds and a tsp of cinnamon and they were wonderful. Next time I will double the recipe. My husband and I destroyed these in 1 day…lol. That’s how good they are. Thanks again.
Hi there Juanita! Oh, I can totally understand the impulse to double the amount! Aren’t these just addictive? Thanks so much for sharing your thoughts along with your modifications! Love the idea of adding chia seeds for a nutritional boost. Thanks again