Studded with fresh cranberries instead of dried, these oatmeal cranberry walnut cookies are a healthy twist with a perfectly chewy texture! They’re lower in added sugar than other recipes, made with fiber-rich oats and whole wheat flour, and get an extra crunch and nutrient boost from walnuts. Make a batch for Christmas and watch them disappear!
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Lizzie’s Notes
When it comes to holiday baking, I love making and enjoying all of the classic family recipes! It’s one of my favorite activities of the year. But as a recipe developer, I just can’t help but create Veg World twists and healthier options to add to the mix.
These oatmeal cranberry walnut cookies are my latest addition to our cookie box. Made with fresh cranberries, they’re an ode to seasonal produce and a spin on traditional oatmeal cookies that usually have raisins or dried cranberries.
Each cookie has a fun combination of flavors and textures. There’s a chewy oatmeal base, delightful crunch from the walnuts, and surprising pops of tart, juicy cranberries. I hope they become a go-to recipe for you and your family’s holiday baking!
Ingredients and Substitutions
- Butter: Substitute melted coconut oil if desired.
- Brown sugar: I prefer light brown for this recipe.
- Eggs: I have not tried the recipe without eggs, so I do not know how it works with egg substitutes.
- Vanilla extract
- Whole wheat flour: Substitute all purpose flour if desired. If you need to make gluten free oatmeal cranberry walnut cookies, use a 1-to-1 gluten free flour.
- Baking powder, cinnamon, salt
- Oats: Use old fashioned oats, aka rolled oats. My favorite brands are Bob’s Red Mill and One Degree Organic.
- Cranberries: I highly recommend fresh! You can substitute dried cranberries if that’s what you prefer, but keep in mind that will increase the added sugar content.
- Walnuts: Omit if you don’t want nuts. Slivered almonds or chopped pecans could work as subs.
Instructions
The full recipe card for oatmeal cranberry walnut cookies is at the bottom of the post. Scroll down to see it. Here’s a preview of the instructions with photos to guide you in the kitchen.
Cream the butter and brown sugar until light and fluffy.
Add the eggs and vanilla extract. Use an electric hand mixer to combine.
Add the dry ingredients (flour, baking powder, cinnamon, and salt) to the bowl with the wet ones. Mix until just combined.
Fold in the oats, cranberries, and walnuts.
Scoop out batter with a small cookie scoop (1 tablespoon) and place balls on a lined baking sheet about 2 inches apart. Gently press each ball down to flatten to ½-inch thick.
Bake for 10 to 13 minutes at 350 degrees F/177 degrees C until lightly browned around the edges.
Storage
Keep oatmeal cranberry walnut cookies in an airtight container on the counter (away from direct sunlight) for 3 to 5 days. They will get softer over time. To extend the shelf life, keep the container in the refrigerator for up to 7 days.
You can also freeze them. Let them cool completely then transfer to a bag or container. Place them in single layers separated by parchment paper, seal tightly, label, and store in the freezer for up to 3 months.
More Healthy Cookies
Love these oatmeal cranberry walnut cookies? Check out these other recipes while you’re here:
📖 Recipe
Oatmeal Cranberry Walnut Cookies
Ingredients
- ½ cup unsalted butter - 1 stick, softened at room temperature
- ¾ cup light brown sugar - packed
- 2 eggs - at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole wheat flour - measured with the scoop and level method
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1.5 cups old fashioned oats
- 1 cup fresh cranberries - roughly chopped
- ½ cup chopped walnuts
Instructions
- Leave the eggs out and let the butter soften at room temperature before preparing the recipe. If you need to speed up the softening, unwrap the stick of butter and microwave it in a bowl in 20-second intervals on low until softened.
- Preheat the oven to 350℉/177℃. Line a large baking sheet with parchment paper or a silicone mat and set aside. If you want to bake both batches at the same time, line two sheets.
- In a large mixing bowl, cream the softened butter and brown sugar with an electric hand mixer until light and fluffy.
- Add the eggs, one at a time, and vanilla extract. Mix until combined.
- In a separate bowl or measuring cup, combine the whole wheat flour, baking powder, cinnamon, and salt. Add this mixture to the bowl with the wet ingredients. Use a rubber spatula to stir until just combined.
- Fold in the oats, roughly chopped cranberries, and chopped walnuts with a rubber spatula.
- Scoop out a heaping tablespoon of batter, ideally with a small 1 tablespoon cookie scoop. If you don't have a cookie scoop, wet your hands first so that the batter doesn't stick to them and roll the scooped batter into a ball. Place it on the prepared baking sheet. Repeat until you fill the baking sheet with balls placed 2 inches apart from one another. Use your palm to gently flatten each ball until it's about ½-inch thick.
- Bake on the center rack of the preheated oven for 10 to 13 minutes until lightly browned around the edges. To keep them as chewy as possible, don't overbake. Remove the baking sheet from the oven. Let them cool for a few minutes on the sheet then promptly transfer to a cooling rack.
- Repeat the process with the rest of the batter. Alternatively, you can bake two baking sheets at a time. Rotate the trays halfway through cooking time.
- Enjoy the cookies warm or after cooling!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep in an airtight container on the counter (away from direct sunlight) for 3 to 5 days or for up to 7 days in the refrigerator.
- To freeze the cookies, let them cool completely then transfer to a freezer bag or container. Place them in single layers and use parchment paper to separate the layers. Seal tightly and store for up to 3 months.
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