Oatmeal Cranberry Walnut Cookies (Deliciously Chewy & Easy!)
Last updated on October 22nd, 2025 at 09:59 pm
There’s something so cozy about baking a batch of oatmeal cranberry walnut cookies on a cool afternoon. These cookies are soft, chewy, and filled with wholesome ingredients like oats, walnuts, and naturally sweet dried cranberries. They’re the perfect balance of sweet, nutty, and spiced — and you won’t believe how easy they are to make!
Whether you’re baking for your family, holiday gifts, or a simple after-school snack, these oatmeal cranberry walnut cookies are sure to be a hit.
Why You’ll Love These Oatmeal Cranberry Walnut Cookies
- Simple ingredients: You probably have most of these in your pantry already!
- Naturally egg-free: Ground flax and water make the perfect plant-based binder.
- Perfect texture: Chewy oats, crunchy walnuts, and tart cranberries create the best bite.
- Family favorite: Even picky eaters love these cozy, spiced cookies.
Ingredients
To make these chewy oatmeal cranberry walnut cookies, you’ll need:
- 1 tablespoon ground flax
- 3 tablespoons water
- 1/4 cup melted coconut oil
- 1/3 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup rolled oats
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Directions
- Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the ground flax with water. Set aside for 4–5 minutes until thickened.
- Add melted coconut oil, brown sugar, and vanilla extract to the flax mixture. Stir until smooth.
- Add oats, flour, baking powder, cinnamon, and salt. Mix until combined.
- Gently fold in walnuts and dried cranberries. The dough will be wet and sticky.
- Drop spoonfuls of dough onto your prepared baking sheet and gently flatten with a fork.
- Bake for 13–15 minutes or until golden around the edges.
- Remove from the oven and allow cookies to cool for at least 30 minutes before serving.
Enjoy your freshly baked oatmeal cranberry walnut cookies warm with a cup of tea or a glass of milk!
Tips for the Best Oatmeal Cranberry Walnut Cookies
- Don’t skip the cooling time: These cookies firm up as they cool.
- Add-ins: Try dark chocolate chips or white chocolate chunks for extra sweetness.
- Nut-free option: Swap the walnuts for sunflower seeds or pumpkin seeds.
- Storage: Store cookies in an airtight container for up to 5 days at room temperature.
Why These Cookies Are a Great Family Treat
Baking these oatmeal cranberry walnut cookies together can be a fun family activity. Kids can measure, mix, and scoop while learning basic kitchen skills. Plus, the wholesome oats and nuts make them a snack you can feel good about serving. They’re great for lunchboxes, road trips, or cozy weekends at home.
The Perfect Cookie for Any Occasion
If you’re craving a cookie that’s soft, chewy, and perfectly spiced, these oatmeal cranberry walnut cookies are the answer. They come together easily, use simple pantry staples, and taste like pure comfort in every bite.
So preheat that oven and bake a batch — your home will smell amazing, and your family will thank you!
Oatmeal Cranberry Walnut Cookies
Ingredients
Method
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine ground flax with water. Set aside until thickened, 4-5 minutes.
- Add coconut oil, brown sugar, and vanilla to flax mixture. Mix until smooth.
- Add oats, flour, baking powder, cinnamon, and salt. Mix until everything is combined. Gently fold in walnuts and cranberries. The dough will be wet and sticky.
- Drop dough onto the prepared baking sheet. Gently flatten with a fork.
- Bake until cookies are golden around the edges, 13-15 minutes.
- Remove from oven.
- Allow cookies to cool for at least 30 minutes before serving.
