Looking for a chewy, wholesome, and naturally sweetened cookie? These Cranberry Walnut Oatmeal Cookies are packed with hearty oats, tart cranberries, crunchy walnuts, and bright lemon zest, making them a perfect snack, breakfast treat, or dessert!
These soft and chewy cookies have no refined sugar and are packed with fiber, protein, and antioxidants, making them a guilt-free indulgence.
Why You’ll Love This Recipe
Naturally Sweetened – Uses dates and cranberries for natural sweetness.
High in Fiber & Nutrients – Packed with oats, walnuts, and dried fruit.
Chewy & Flavorful – A delicious blend of citrus, nuts, and berries.
No Refined Sugar – A healthier alternative to store-bought cookies!
Ingredients (Makes 8-10 Cookies)
For the Cookies:
- 1 cup oats (90g)
- 50g dried cranberries
- Zest of 1 lemon
- ¼ cup chopped walnuts (30g)
- ¼ cup chopped dates (35g)
- 1 egg
- 2 tablespoons melted butter (30g)
Optional Additions:
Add ½ teaspoon cinnamon for warmth.
Swap walnuts for pecans or almonds for variety.
Use dark chocolate chips for a chocolatey twist!
Step-by-Step Instructions
Step 1: Preheat the Oven & Prepare the Baking Sheet
Preheat your oven to 180°C (360°F).
Line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easy!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine:
- Oats
- Cranberries
- Lemon zest
- Chopped walnuts
- Chopped dates
Stir well to distribute ingredients evenly.
For extra lemon flavor, add a splash of lemon juice!
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Egg
- Melted butter
Stir until fully combined.
For a dairy-free version, use coconut oil instead of butter.
Step 4: Combine & Shape the Cookies
Pour the wet mixture into the dry ingredients and mix well.
Scoop spoonfuls of dough onto the prepared baking sheet.
Using the back of a spoon, flatten each cookie slightly.
Want crispier cookies? Flatten them more before baking!
Step 5: Bake to Perfection
Bake for 30 minutes, or until cookies are golden brown and firm.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
For softer cookies, bake for 25 minutes instead of 30.
Step 6: Serve & Enjoy!
- Enjoy warm or at room temperature.
- Pair with tea, coffee, or a glass of almond milk.
- Serve with Greek yogurt for a protein-packed breakfast.
Meal Prep Tip: Store in an airtight container for up to 5 days.
Recipe Timing & Nutrition
- Prep Time: 10 minutes
- Bake Time: 30 minutes
- Total Time: ~40 minutes
- Calories: ~120 kcal per cookie
- Servings: 8-10 cookies
Pro Tips & Variations
Make It Vegan – Swap egg for flax egg (1 tbsp flaxseed + 3 tbsp water).
Lower Sugar Option – Reduce cranberries & dates slightly.
Extra Crunch? Add pumpkin or sunflower seeds.
Gluten-Free? Use certified gluten-free oats.
FAQs
Can I make these ahead of time?
Yes! Store at room temperature for 5 days or freeze for up to 2 months.
Can I substitute other dried fruit?
Absolutely! Try raisins, apricots, or figs instead of cranberries and dates.
Can I make these cookies crispier?
Yes! Flatten them more and bake for 5 extra minutes.