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oatmeal cranberry walnut cookies

Oatmeal Cranberry Walnut Cookies

These Oatmeal Cranberry Walnut Cookies are nice and crispy around the edges, have a soft & chewy middle, and are chock-full of deliciousness with combination of cranberries and walnuts! They make a perfect midday snack or an easy breakfast on the go. What better way to enjoy your oatmeal?
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 15 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 T. Ground flax
  • 3 T. Water
  • 1/4 c. Melted coconut oil
  • 1/3 c. Light brown sugar
  • 2 t. Pure vanilla extract
  • 1 c. Rolled oats
  • 3 T. All-purpose flour
  • 1/2 t. Baking powder
  • 1 t. Ground cinnamon
  • 1/4 t. Salt
  • 1/2 c. Walnuts chopped
  • 1/2 c. Dried cranberries

Method
 

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine ground flax with water. Set aside until thickened, 4-5 minutes.
  3. Add coconut oil, brown sugar, and vanilla to flax mixture. Mix until smooth.
  4. 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.
  5. Drop dough onto the prepared baking sheet. Gently flatten with a fork.
  6. Bake until cookies are golden around the edges, 13-15 minutes.
  7. Remove from oven.
  8. Allow cookies to cool for at least 30 minutes before serving.