Oatmeal Cranberry Walnut Cookies

This recipe is a variation on one of the most classic cookies, the legendary Oatmeal Raisin Cookie. The oats always make me believe I’m eating something more wholesome and it’s still a treat! The cranberries lend a fruity tartness and the mix of walnuts and ground hazelnut amplify the nut taste. You could replace the cranberries with more raisins, or the raisins with more cranberries, or both with more nuts, as you like. Add some ground flax or hemp seeds if you’re feeling extra earth-crunchy. Unlike most baking recipes, this one is fairly hard to mess up. Hmm… Maybe that’s why I like it so much.

Oatmeal Cranberry Walnut Cookies
makes about 14 / prep+baking time: 25 min

1 cup oats
1 cup flour
1/4 cup hazelnut ground
1/2 cup walnuts crumbled
1/3 cup oil or margarine
1/3 cup sugar
1/3 cup blackstrap molasses or agave
1/4 cup soy milk or rice milk
1/2 cup dried cranberries
1/2 cup raisins
3/4 tsp baking powder
3/4 tsp cinnamon ground
1/2 tsp vanilla extract or 1 tsp vanilla sugar
1/4 tsp salt

  1. Preheat oven to 375°F / 190°C / level 5
  2. Mix all dry ingredients, cranberries and raisins in a large mixing bowl
  3. Add soy milk, oil, and molasses and mix gently until a dough forms
  4. Wet your hands with water, scoop and form lumps about the size of ping pong balls
  5. Lightly press lumps down on a baking sheet with 2 in / 5 cm between them
  6. Bake for 11-14 minutes until golden brown and cookies have flattened out
  7. Remove from oven and cool for 5 minutes

4 thoughts on “Oatmeal Cranberry Walnut Cookies

  1. This is so tempting to try. I might try to make them this week. I don’t like sugar so I might even make them without the agave and probably 1/4 cup succanat… Thanks for posting the recipe.

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