Cranberry Oatmeal Cookies

Similar to my energy bars, these nut-free oatmeal cookies make a delicious yet wholesome snack or handy lunchbox fillers, especially in the festive season.

See the recipe card for full information on ingredients and quantities.

• Cranberries – This recipe uses dried cranberries. Substitute them all or parts with raisins, dates, or apricots if needed.
• Oats – Rolled, scotch, quick oats all work well for this recipe.
• Orange – You’ll the zest and 1 tbsp of juice from one medium-sized orange. Wash it thoroughly before zesting.
• Vanilla – Vanilla extract or vanilla syrup works best but you can also use essence if needed.
• Butter – Unsalted butter works best as you can control the amount of salt used but you can also use lightly butter and omit the 1/8 tsp of salt alongside the dry ingredients.
• Sugar – Brown sugar gives these cookies extra flavor but you can also substitute white sugar 1:1.

See the recipe card for full information on the method.

Cream butter and sugar.

Add eggs and vanilla extract and mix until fluffy and well combined.

Add the remaining ingredients. Make sure not to overmix the batter.

Shape the cookie dough into golf-sized balls and place them onto a parchment paper-lined baking tray.

Meal-prep friendly: These oaty cookies store well for up to 5 days in an airtight container making them a great candidate for your weekly meal prep routine. Or make a double batch and freeze the shaped cookie dough or baked cookies.

Freezer: You can freeze the cookie dough and baked cookies. I suggest freezing the cookie dough in small balls and baking them from frozen for extra fresh cookies. Simply add 5-10 min extra to the baking time.

For more oatmeal treats, check out the following recipes:

• Energy cookies
• Anzac cookies
• Apple and carrot muffins

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