Chewy Cranberry Oatmeal Cookies are sure to be a hit all holiday season! These are made gluten free with fresh cranberries for a tangy sweet-tart flavor.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
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The Perfect Christmas Cookie
There’s something special about a holiday cookie that balances sweetness with a little surprise, and these oatmeal cranberry cookies do exactly that. They’re soft, chewy, and kissed with an unexpected burst of fresh, tart cranberries that makes each bite feel bright and seasonal.
If you’re looking for a treat that stands out on the cookie tray yet still feels classic enough for tradition, this is the one you’ll want to bake on repeat all season long.
As always, they are low in sugar and packed with nutritious ingredients!
My fav addition to gluten free baking is SunButter sunflower seed butter. It helps bind gluten free flours, and give the baked goods a buttery texture.
In my opinion, 1000% better than adding gums or other additives to improve the texture.
Hop on over to SunButter’s website to see where it’s sold near you.
What You’ll Need
- SunButter No Sugar Added
- Maple Syrup
- Coconut Oil
- Lemon Juice (prevents a reaction between baking soda and SunButter – omitting will result in cookies that turn green!)
- Vanilla Extract
- Cinnamon and Ginger
- Baking Soda and Sea Salt
- Rolled Oats (I use these gluten free, glyphosate free sprouted oats)
- Coconut
- Fresh Cranberries (or use dried cranberries for a sweeter cookie!)
How to Make Healthy Oatmeal Cranberry Cookies
Step 1: Preheat oven to 350º F. Line a large cookie sheet with parchment paper or a silicone liner and set aside.
Step 2: In a mixing bowl, combine the maple syrup, coconut oil, SunButter, lemon juice, vanilla extract, cinnamon, ginger, baking soda and sea salt. Mix well to combine.
Step 3: Add the oats, oat flour, and coconut to the bowl, and stir until combined.
Step 4: Roughly chop fresh cranberries (skip if using dried cranberries).
Step 5: Fold the cranberries into the cookie dough.
Step 6: Scoop the cookie dough onto the lined baking sheet, leaving space between each cookie to allow it to spread.
Step 7: Bake cookies for 10-14 minutes.
How to Store Cookies
Once the cookies have fully cooled, remove them from the baking tray. Add them to an airtight container and store in the refrigerator for up to 5 days.
Otherwise, add them to a freezer safe container and freeze them up to 3 months. Allow the cookies to defrost for about 10 minutes prior to enjoying (the cranberries need to defrost!).
Tips and Variations
Mix up this recipe for cranberry oatmeal cookies to make them perfect for you!
No SunButter? Any nut butter works – try cashew butter or almond butter.
Fresh cranberries too tart? I love the fresh and tart taste of fresh cranberries in these cookies – it’s unexpected and delicious! But if you prefer, use dried cranberries or even chopped blueberries in these cookies.
Dislike Coconut? Add an additional 1/3 cup of oats and omit the coconut. Use avocado oil in place of the coconut oil.
Cranberry White Chocolate Oatmeal Cookies: Add in 1/3 cup of mini white chocolate chips (plus a few extra on top!) to the batter along with the cranberries.
Add nuts: These are incredible with chopped pecans! Walnuts or hazelnuts are special additions as well.
Other Christmas Cookie Recipes
- Soft and Chewy Ginger Cookies (Gluten Free)
- Gluten Free Snickerdoodles
- Dark Chocolate Coconut Macaroons
- Gluten Free Oreos
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Oatmeal Cranberry Cookies
Ingredients
- 5 tablespoons SunButter No Sugar Added
- 5 tablespoons maple syrup or raw honey
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice *prevents reaction between SunButter and baking soda, omitting will cause the cookies to develop a tasteless and harmless green color
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 cups gluten free sprouted oats *1 cup blended into flour
- 1/2 cup fresh cranberries roughly chopped, or sub 1/3 cup dried cranberries
Instructions
- Preheat oven to 350º F. Line a large cookie sheet with parchment paper or a silicone liner and set aside.
- In a mixing bowl, combine the maple syrup, coconut oil, SunButter, lemon juice, vanilla extract, cinnamon, ginger, baking soda and sea salt. Mix well to combine.
- Add the oats, oat flour, and coconut to the bowl, and stir until combined.
- Roughly chop fresh cranberries (skip if using dried cranberries).
- Fold the cranberries into the cookie dough.
- Scoop the cookie dough onto the lined baking sheet, leaving space between each cookie to allow it to spread.
- Bake cookies for 10-14 minutes.
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