Cranberry Almond Oatmeal Cookies
These cranberry almond oatmeal cookies are the perfect snack for the holidays. They’re a spin off the classic oatmeal raisin cookie and are fun and delicious! The cookies are chewy and golden once removed from the oven and cooled.
Cranberries are one of my favorite ingredients during the fall the Christmas season. These cookies are almost like granola cookies as they contain a lot of the same ingredients. The almonds add an extra crunch and the cinnamon flavor gives the cookie a nice holiday flavor. The dark chocolate adds a richness and extra sweetness to the cookies. (Link: my favorite dark chocolate chips)
Cranberry Almond Oatmeal Cookies
Ingredients
- 1/2 c. butter, softened
- 3/4 c. coconut sugar (or brown sugar)
- 1 egg
- 1 t. vanilla
- 2 c. rolled oats
- 1/2 c. spelt flour
- 1/2 c. dried cranberries
- 1 c. sliced almonds
- 1/4 t. salt
- 1/2 t. baking soda
- 1/2 t. cinnamon
Chocolate Drizzle (Optional)
- 1/3 c. dark chocolate chips
- 1 t. coconut oil
Directions
- First, beat the butter and sugar until the mixture is creamy and fluffy.
- Add in the egg and vanilla. Mix well.
- Add the rest of the dry ingredients and mix until everything is incorporated.
- Chill the dough in the refrigerator for about 30 minutes. Preheat the oven to 350 degrees.
- Scoop out the cookies onto a baking sheet and press each one slightly.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
- Remove cookies from the oven once done and allow to set up on the pan for 10 minutes before removing.
- Finally, melt the chocolate and coconut oil together in the microwave. Drizzle the cookies with the melted chocolate and enjoy!
Comment below on your thoughts of these healthy cranberry almond oatmeal cookies.
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