🍪 Cranberry Walnut Oatmeal Cookies (No Refined Sugar)
📝 Description
These soft and chewy oatmeal cookies are packed with hearty oats, crunchy walnuts, and tart cranberries. Naturally sweetened and full of fiber, they’re a healthier twist on classic cookies—great for breakfast, snacks, or guilt-free dessert.
🛒 Ingredients
- 1½ cups rolled oats
- ½ cup oat flour (or blended oats)
- 1 egg
- ⅓ cup honey or date syrup (or mashed banana for sugar-free option)
- ¼ cup coconut oil or olive oil
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dried cranberries (unsweetened if possible)
- ⅓ cup chopped walnuts
- 1 teaspoon vanilla extract
👩🍳 Instructions
1. Preheat
- Preheat oven to 180°C (350°F)
- Line a baking tray with parchment paper
2. Mix wet ingredients
- In a bowl, whisk egg, honey (or banana), oil, and vanilla
3. Add dry ingredients
- Stir in oats, oat flour, baking soda, cinnamon, and salt
4. Fold in extras
- Add cranberries and walnuts
- Mix until combined
5. Shape
- Scoop small portions onto tray
- Flatten slightly (they don’t spread much)
6. Bake
- Bake for 10–12 minutes until lightly golden
7. Cool
- Let cool for 5–10 minutes to firm up
🌿 Mediterranean Tips
- Use olive oil for a heart-healthy twist
- Add orange zest for a Mediterranean citrus note
- Swap cranberries with chopped dates or figs
🌟 Why You’ll Love Them
- No refined sugar
- High in fiber and healthy fats
- Naturally sweet and satisfying
- Easy to customize
❓ Q & A
❓ Are dried cranberries healthy?
Yes, but many are sweetened—look for unsweetened or use raisins/dates.
❓ Can I make them completely sugar-free?
Yes—use mashed banana or date paste instead of honey.
❓ Why are my cookies dry?
Too much oats or overbaking—reduce bake time slightly.
❓ Can I make them gluten-free?
Yes—just ensure oats are certified gluten-free.
❓ How to store them?
- Room temp: 2–3 days
- Fridge: up to 1 week
- Freezer: up to 2 months
