Oatmeal Cranberry Walnut Cookies
Chewy, wholesome cookies made with oats, whole wheat flour, cinnamon, vanilla and maple syrup with dried cranberries and chopped walnuts mixed in.
They’ll become your new favorite healthy-ish soft, chewy cookie recipe!
Featured Ingredients
- Oats and flour: The perfect base for these chewy cookies. The oats give them a hearty texture and the flour mixes with the wet ingredients to bring everything together.
- Cinnamon: I’d argue most oatmeal cookies are enhanced by using cinnamon!
- Leavening agents: Baking powder, baking soda and eggs.
- Butter: Melted butter gives moisture and flavor.
- Maple syrup and brown sugar: The perfect sweetener combination for maple + molasses flavor.
- Vanilla extract: Is pretty much a given in most baked goods to give them more flavor.
- Walnuts: Chopped, to be exact.
- Dried cranberries: No sugar, low sugar or sugar added are fine.
Step-by-Step Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the oats, flour, cinnamon, baking powder, baking soda and salt until combined. Set aside.
- In a separate medium mixing bowl, whisk together the butter, maple syrup, brown sugar, egg and vanilla extract until thoroughly mixed.
- Pour the dry ingredients into the bowl with the wet ingredients and use a spatula to stir together the ingredients until thoroughly combined.
- Fold in the chopped walnuts and dried cranberries until evenly distributed.
- Use a cookie scoop or 2 spoons to make 2-inch mounds of cookie dough on the prepared baking sheet, spacing 1-2 inches apart.
- Use a fork to slightly press down on the mounds to make them into a disc shape.
- Bake 8-11 minutes or until the cookies are set but still soft.
- Let cool before serving.
Recipe Substitutions and Alterations
- For the oats: Use old-fashioned rolled or quick oats.
- For the flour: Use whole wheat, whole wheat pastry, whole wheat white, all-purpose, oat or gluten free all-purpose flour.
- For the butter: Try with coconut oil.
- For the maple syrup: Try with honey.
- For the brown sugar: Use light or dark brown sugar (dark will result in a richer molasses flavor) or granulated sugar.
- You can also use a sugar substitute like stevia brown sugar.
- For the walnuts: Use any nut, such as pecans, almonds or pepitas.
- For the dried cranberries: Use any dried fruit, like cherries, blueberries or raisins.
Nutrition Considerations
- To make these gluten free: Use certified gluten free oats and gluten free all-purpose flour.
- Be sure all of the ingredients you choose are gluten free.
- To make these dairy free: This recipe does not contain dairy.
- To make these vegan: Use coconut oil instead of butter.
- Try with an egg replacer like Bob’s Red Mill Egg Replacer or make a flax ‘egg’.
- To make these nut free: Skip the nuts.
- Be sure all ingredients you choose are nut free.
- To make these egg free: Try with an egg replacer like Bob’s Red Mill Egg Replacer or make a flax ‘egg’.
Storage Tips
- To eat right away: Store cooled cookies in an airtight container or sealed Ziploc bag at room temperature for up to 7 days.
- To freeze for later: Store cooled cookies in an airtight container or sealed Ziploc bag in the freezer up to 2 months.
Cookie recipes you’ll need to make:
- Healthy Monster Cookies
- Oatmeal Apple Butter Cookies
- Peanut Butter Honey Cookies
- Pumpkin Oatmeal Cookies with Raisins
- Breakfast Oatmeal Yogurt Cookies
- Lemon Blueberry Cookies
Oatmeal Cranberry Walnut Cookies
Chewy, wholesome cookies made with oats, whole wheat flour, cinnamon, vanilla and maple syrup with dried cranberries and chopped walnuts mixed in.
- Prep Time: 10-15 mins
- Cook Time: 8-11 mins
- Total Time: 18-26 mins
- Yield: Makes 12 cookies 1x
- Category: Baked Goods, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 1 cup old-fashioned rolled or quick oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 5 tablespoons melted butter
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the oats, flour, cinnamon, baking powder, baking soda and salt until combined. Set aside.
- In a separate medium mixing bowl, whisk together the butter, maple syrup, brown sugar, egg and vanilla extract until thoroughly mixed.
- Pour the dry ingredients into the bowl with the wet ingredients and use a spatula to stir together the ingredients until thoroughly combined. Fold in the chopped walnuts and dried cranberries until evenly distributed.
- Use a cookie scoop or 2 spoons to make 2-inch mounds of cookie dough on the prepared baking sheet, spacing 1-2 inches apart. Use a fork to slightly press down on the mounds to make them into a disc shape.
- Bake 8-11 minutes or until the cookies are set but still soft. Let cool before serving.
Notes
Storage Tip: Store cooled cookies in an airtight container or sealed Ziploc bag at room temperature for up to 7 days and in the freezer up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 5g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 12mg