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Almond Cranberry Oatmeal Cookies

Healthy Almond Cranberry Oatmeal Cookies-thick and chewy almond butter cookies with oats, dried cranberries, and chocolate chips!

I wanted to create a healthful cookie so I used almond butter, Almond Breeze almond milk, white whole wheat flour, and oats. I didn’t use any butter or eggs. These cookies are dairy free and vegan! Just make certain you use vegan chocolate chips if you need the cookies to be vegan.

Almond Cranberry Oatmeal Cookies
Almond Cranberry Oatmeal Cookies

The almond butter and almond milk maintain the cookies first-class and moist. The oats deliver the cookies texture and the dried cranberries and chocolate chips add the suitable amount of sweetness!

If you are seeking out a brand new cookie recipe to bake up, try those wholesome Almond Cranberry Oatmeal Cookies. I cherished them and so did Caleb. I assume those cookies are his new favorite treat. If he starts begging for Almond Cranberry Oatmeal Cookies every day, I may just give in…so long as he offers me kisses and shall we me eat cookies with him!

Almond Cranberry Oatmeal Cookies

INGREDIENTS:

  •  1 cup white whole wheat flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/4 teaspoon ground cinnamon
  •  1 cup almond butter
  •  1/2 cup brown sugar
  •  1/2 cup Almond Breeze almond milk
  •  1 teaspoon vanilla extract
  •  1 cup old fashioned oats
  •  1/2 cup dried cranberries
  •  1/2 cup vegan chocolate chips or regular chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. With an electric or stand mixer fitted with a paddle attachment, combine the almond butter and brown sugar. Mix until light and fluffy, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides if necessary.
  4. Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.
  5. Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.