Cranberry Oatmeal Cookies Recipe
Holiday cookie recipe season is at its peak, and if you haven’t made this cranberry oatmeal cookie recipe, then you’re sorely missing out. Chewy, gooey, slightly crispy, and a tad crumbly, these are easy Christmas cookies!
The classic ginger cookies have always been a part of my holiday baking repertoire. So have been the oversized oatmeal cookies that I can never seem to bake enough. (I kid you not, the cookie jar is half empty within hours!)
With Christmas in the offing, I thought, "Why not mix my two loves?" Let’s gingerize the oatmeal. The resulting easy oatmeal cookies with ginger were as delicious as their snappy cousin but a lot softer, chewier, and just so good!
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Why We Love This Recipe
A quick and completely vegan Christmas cookie recipe
The simple oatmeal cranberry cookies are unquestionably worth gobbling up during tea time.
Refined sugar-free, these ginger cranberry cookies are a whole lot healthier and a whole lot tastier.
Their light, crisp edges and chewy middles laced with cranberries will have your hand sneaking into the cookie jar every hour.
How To Make Cranberry Oatmeal Cookies
Step 1: Set the oven to preheat and line a baking tray with parchment or silpat.
Step 2: In a small bowl, combine the flax powder and water. Stir and set aside for 10–15 minutes till it thickens.
Step 3: In a large bowl, sift and combine coarsely ground oats, wholewheat flour, quinoa flour, baking soda, ginger powder, cinnamon, and salt.
Step 4: In another bowl, whisk together oil, coconut sugar, flax egg, and soy milk.
Step 5: Add the wet ingredients to the dry. Mix gently, but thoroughly.
Step 6: Fold in the cranberries, and then chill the dough for a couple of minutes so it’s easier to handle.
Step 7: Roll the oatmeal cookies with cranberries into even-sized balls. Flatten them a tad and then bake for 12–14 minutes or until golden.
Final step: Let the cranberry oatmeal cookies cool and then enjoy!
Recipe Notes
- Make sure that there are no lumps in the dry ingredients before the wet ingredients follow.
- With the windy winter at full blast, you’ll need to melt and cool the coconut oil when you make the oatmeal cookies with cranberry dough.
- These are no-chill cookies, but, after kneading, if you feel the dough is too soft to handle, refrigerate it for 10–15 minutes. I’ve baked these cranberry Christmas cookies enough times to know that there’s only a slight chance that you’ll have to chill them.
- Hot out of the oven, the chewy oatmeal cranberry cookies will feel a little underbaked on top. Don’t worry. They firm up as they cool.
- If you want crisper cranberry oatmeal cookies, bake for another 2 minutes.
Recipe Ingredients
Salt is the alchemist that balances everything, so don’t forget to add it.
Raisins are the traditional companion to oatmeal cookies. But ordinary doesn’t suit December. It demands indulgence. So, I used cranberries to add a natural, tart counterpoint to the sweetness of the dough.
Flax egg does a great job of binding the dough. Trust me on this. If you’re new to the wonders of flax eggs, read my mocha biscotti blog. I rhapsodize about it to no end, and hey, you get another scrumptious recipe for the season!
Milk: I prefer baking dairy-free treats, so soy milk was my choice. But if your palate isn’t cut out for soy, any other plant-based milk works just as well, or even regular milk!
Don't Forget To Try These Christmas Cookies
Recipe
Cranberry Oatmeal Cookies Recipe
Ingredients
- 1 cup Oats flour
- 3/4 cup Wholewheat flour
- 1/3 cup Quinoa flour
- 1 tsp Baking soda
- 1.5 tsp Ginger powder
- 1 tsp Cinnamon powder
- 1/4 tsp Salt
- 1/2 cup Coconut sugar
- 1/2 cup Coconut oil, melted
- 1-2 tbsp Soy milk You can use any plant milk or regular milk
- 1/3 cup Cranberries
- 1 tbsp Flax powder
- 3 tbsp Water
Instructions
- Preheat your oven to 180C. Line a baking tray with parchment or silpat.
- In a small bowl combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
- In a large bowl, mix, oats, wholewheat flour, quinoa flour, baking soda, ginger powder, cinnamon, and salt.
- In another bowl, whisk together oil, coconut sugar, flax egg, and soy milk.
- Add this to the flour mixture. Mix well gently.
- Fold in the cranberries. You may want to chill the dough a bit here for easier handling. Make even sized balls with the dough, flatten them just a bit. Stick a couple of cranberries on top if you want.
- Bake for 12-14 minutes. If you want a crisper cookie, bake for another 2 minutes. The cookies will harden as they cool.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Store in an airtight container. Enjoy!
The pop of red from the cranberries is so pretty and delicious.
Natasha Author
Thank you! Love the colour and tart flavour cranberries impart. xx