Soft, chewy, and bursting with bright citrus flavor, these Cranberry Orange Oatmeal Cookies are a vegan, gluten-free, no-egg recipe made with rolled oats, orange juice, and fresh or dried cranberries.
Perfect as a wholesome breakfast, dessert, or snack, they're irresistibly delicious and flavorful.
If you love the cranberry-orange combo, try my vegan cranberry orange muffins.
Please note that the photos and ingredients of this recipe were updated recently.
Cranberry orange oatmeal cookies have quickly become one of my favorite wholesome treats to bake when autumn rolls in and cozy flavors fill the kitchen.
I used tiny wild cranberries for this batch - they mix beautifully into the batter and add the perfect pop of tartness. You can easily chop regular ones or use dried cranberries for equally scrumptious results.
I love always having a wholesome snack at home, and these are great for meal prep since they stay fresh for days and make the perfect grab-and-go breakfast or afternoon pick-me-up.
If you're a cranberry lover like me, try my craisins cranberry sauce or cranberry banana shake next.
Love more hearty oat cookies? Don't miss my oatmeal raisin cookies, apple banana oatmeal cookies, and tahini oatmeal cookies.
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🍒Ingredients and Substitutions
- Cranberries: Use fresh, frozen, or dried - whatever you have. No need to thaw frozen ones.
- Rolled oats: Choose certified gluten-free oats if needed.
- Oat flour: Use store-bought or make your own - see my homemade oat flour recipe.
- Orange juice & zest: Use a fresh orange and zest it before juicing.
- Sugar: Use brown sugar for a rich flavor or white sugar for a lighter taste.
- Dairy-free milk: I used almond milk, but soy or oat milk works too.
- Vegetable oil: Use a neutral oil like sunflower or refined coconut oil.
- Vanilla: Adds a warm, sweet aroma that enhances all the flavors.
- Salt: Just a pinch brings out all the flavors.
- Turmeric powder: For color, optional.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Cranberry Orange Oatmeal Cookies
Preheat your oven to 350°F / 180°C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the rolled oats, oat flour, sugar, salt, and orange zest.
Add the orange juice, dairy-free milk, vegetable oil, and vanilla extract, then stir until well combined and a thick, sticky dough forms.
Gently fold in the cranberries until evenly mixed. Cover and chill the dough in the refrigerator for at least 30 minutes to help it firm up and enhance the flavor.
Using about 2 tablespoons of dough per cookie, scoop and drop the mixture onto the prepared baking sheet, leaving some space between each cookie. Flatten slightly with your fingers or the back of a spoon, as they won't spread much while baking.
Bake for 13-15 minutes, or until the edges are golden and the centers look set. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
📋Variations
- Nutty cranberry oatmeal cookies: Fold in ½ cup chopped walnuts, pecans, or almonds for added crunch and flavor.
- Coconut cranberry cookies: Mix in ⅓ cup shredded unsweetened coconut for a tropical, chewy bite.
- Spiced cranberry oat cookies: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg for a cozy autumn-inspired flavor.
💡Marinela's Tips
- Chill the dough: Chilling the dough is essential because it allows the oats and oat flour to absorb the liquids, turning the loose, liquid batter into a thick, creamy dough that's easy to scoop and bake.
- Measure oat flour carefully: Measure rolled oats and oat flour using the scoop-and-level method. Scoop into your measuring cup, then level off with a knife for accurate, consistent results.
- Prepare the cranberries: Use tiny wild cranberries whole. For larger fresh or frozen cranberries, pulse a few times in a blender or food processor until evenly sized. Don't overprocess or they'll turn to purée.
- Shape the cookies: These cookies don't spread while baking, so shape them to your desired size and thickness before putting them in the oven.
❓Frequently Asked Questions (FAQ's)
Absolutely! Dried cranberries work perfectly - I recommend using ⅓ to ½ cup since they're sweeter than fresh.
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
📖 Recipe
Vegan Cranberry Orange Oatmeal Cookies
Equipment
- 1 Bowl
- 1 Baking sheet lined with parchment paper
Ingredients
- ¾ cup cranberries frozen or fresh, finely chopped if large
Dry Ingredients
- 1 + ¼ cup rolled oats
- 1 cup oat flour scooped & leveled
- ½ cup brown sugar or white sugar
- 1 pinch salt
- 1 pinch turmeric powder for color, optional
Wet Ingredients
- ¾ cup unsweetened almond milk or any dairy-free milk
- 2 tablespoons neutral vegetable oil
- 2 tablespoons orange juice freshly squeezed
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.
- In a large bowl, whisk together dry ingredients.1 + ¼ cup rolled oats, 1 cup oat flour, ½ cup brown sugar, 1 pinch salt, 1 pinch turmeric powder
- Add in wet ingredients. Stir until thick, creamy, and fully combined.¾ cup unsweetened almond milk, 2 tablespoons neutral vegetable oil, 2 tablespoons orange juice, 1 tablespoon orange zest, 1 teaspoon pure vanilla extract
- Fold in cranberries (pulse larger ones a few times in a blender if needed).¾ cup cranberries
- Cover and chill dough for at least 30 minutes.
- Using about 2 tablespoons of dough, scoop onto the baking sheet and shape to desired size.
- Bake 12-15 minutes until edges are golden. Cool 5 minutes on the pan, then transfer to a wire rack.
Notes
- Don't skip the chilling as it thickens the batter as oats and flour absorb the liquids, making the cookies easier to scoop.
- Use tiny wild cranberries whole or pulse larger ones slightly for even pieces.
- These cookies don't spread while baking, so shape them to your desired size and thickness before baking.
- Store in an airtight container at room temperature for up to 5 days, or freeze up to 3 months.
- If fresh or frozen cranberries aren't available, use ⅓-½ cup dried cranberries.
Nutrition
If you try these cranberry orange oatmeal cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Ane says
Can I use wheat flour instead of oat flour?
Marinela Malcheva says
Thanks for asking, Ane! I haven’t tried it with wheat flour, but I think it should work. Let us know how it turns out if you try it 😊