Healthy Cranberry Orange Oatmeal Cookies
This post may contain affiliate links. See my disclosure policy.
My cranberry orange oatmeal cookies are soft, chewy, and bursting with a refreshingly tart flavor. Naturally sweetened and just 5 ingredients.
In my friend group, the holidays basically mean one thing: Arman is baking all the cookies. And when I need one that stands out among all the decadent treats, I always make these cranberry orange oatmeal cookies.
They’ve got the soft, thick, and chewy texture every oat cookie should, but what makes them special is how wholesome they are. I loosely adapted them from my oatmeal breakfast cookies, adding tart dried cranberries and fresh orange zest for that bright, festive balance. There are no eggs or butter here- the almond butter gives them that richness and chew.
They’re simple to make, naturally sweetened, and perfectly acceptable for breakfast- according to my partner. Honestly, they’re such a refreshing change from the usual holiday cookies because they satisfy your sweet tooth without the sugar crash afterward.
What readers are saying
★★★★★ – “A really delicious & festive cookie without sugar. I added some pistachios for colour and crunch. I will definitely bake these again! Thank you very much for the recipe! 🙂 “ – Daphe
Key Ingredients
Here’s what you’ll need to make these orange cranberry cookies, along with some kitchen notes. The complete list with measurements is in the recipe card.
- Rolled oats. I tested all different kinds of oats, and I preferred old-fashioned oats. Instant oats are a close second, though they’ll be softer. I’ve often made these gluten-free by using certified gluten-free oats (I swear by Bob’s Red Mill).
- Banana. Use brown, overripe bananas since they’re the sweetest. Alternatively, I’ve had luck with canned pumpkin, but you’ll want to add two tablespoons of brown sugar if you go that route.
- Almond butter. To bind the other ingredients and add richness. Feel free to use any nut or seed butter, like peanut butter, sunflower seed butter, or tahini.
- Dried cranberries. Be sure to use 100% unsweetened dried cranberries. I’ve tried using fresh cranberries, and unfortunately, they fell apart.
- Orange zest. You can use dried orange peel or a mix of citrus peels.
Ways I’ve changed up these cookies
Because I make these cookies so often, I’ve had some fun changing up the mix-ins or adding spices and more. Here’s some ideas:
- More orange flavor. I’m an orange fiend, so I like to fold in fresh orange zest and a squeeze of orange juice.
- Spices. For something extra festive, I sometimes add a dash of cinnamon or pumpkin pie spice.
- Mix-ins. I usually always add white chocolate chips (as pictured), or sometimes pecans, walnuts, or coconut flakes.
- Top with a glaze. This is how my friends prefer them- topped with a simple powdered sugar glaze (1/4 cup powdered sugar mixed with about 2 tablespoons milk).
How to make cranberry orange oatmeal cookies
Step 1- Assemble. In a large bowl, whisk all the oats, banana, and peanut butter.
Step 2- Mix. Stir in the cranberries and orange peel until combined.
Step 3- Shape. Form 12 cookie dough balls and place on the cookie sheet 2-3 inches apart. Press each ball into a cookie shape.
Step 4- Bake the cookies for 12-15 minutes or until the edges are golden brown.
Arman’s recipe tips
- Prefer a softer texture? My partner loves them like that, so I recommend taking them out of the oven around the 12-minute mark.
- Shape them how you want them. Since there’s baking powder or baking soda, these cookies won’t spread, so however you shape them is how they’ll end up.
- Amp up the sweetness. These cookies are not overly sweet, relying on the bananas for sweetness. If you prefer sweeter cookies, I recommend adding 1/8 to 1/4 cup of either sugar, brown sugar, or maple syrup.
- Microwave the almond butter. If it’s really thick, I like to pop it in the microwave in 15-second intervals until it’s smooth and drippy.
Frequently asked questions
Your cookies may be dry if the dough was overmixed or if they were overbaked. Only mix the dough until it’s uniform, and remove the cookies from the oven once they’re golden around the edges and begin to lift from the baking sheet.
This is a healthier cookie, which means I skip the butter and use oats instead of flour. Because of this, they won’t spread, so you need to shape them before baking.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Cranberry Orange Oatmeal Cookies
Video
Ingredients
- 2 cups rolled oats gluten free, if needed
- 3 large bananas mashed, about 1 1/2 cups
- 1/2 cup almond butter
- 3 tablespoons dried cranberries unsweetened
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the oats, banana, and almond butter, and mix well. Fold through the cranberries and orange peel.
- Form 12 balls of dough and place on the lined baking tray, 2-3 inches apart. Press each ball of dough into a cookie shape.
- Bake the cookies for 12-15 minutes, or until the edges go golden brown. Remove cookies from the oven and allow cooling completely.
Notes
- Sweetness: These cookies rely on the banana for sweetness. For sweeter cookies, add 1/8 to 1/4 cup of sugar, brown sugar, or maple syrup.
- To store: Leftover cookies should be stored in an airtight container in the refrigerator for up to two weeks.
- To freeze: Store cookies in a freezer bag for up to three months. Let them thaw in the fridge overnight.
Nutrition
More holiday cookies
Originally published December 2020, updated and republished November 2025
A really delicious & festive cookie without sugar. I added some pistachios for colour and crunch. I will definitely bake these again! Thank you very much for the recipe! 🙂
Thank you 🙂 Have a safe holiday!
Hey Arman! These look great and will be perfect for my hubby to nosh on while he walks to the office. Love your recipes! Thank you very much. Cheers!
I love it! Thanks for the feedback, Janeth!