Need more fall-ready cookies? Try my healthy pumpkin cookies, thumbprint cookies, or applesauce cookies. In my friend group, the holiday season means one thing: cookie exchanges. And when I need a cookie to stand out amidst a crowd of chocolate chip and sugar cookies, I make my orange cranberry oat cookies! They’re soft, thick, and chewy, as all oat cookies should be, but the difference comes with the balance of refreshing orange peel and tart cranberries.
Why I love this recipe
They’re actually healthy. They’re high in fiber from the rolled oats and refined sugar-free thanks to the sweet addition of mashed bananas. 5 ingredients and minimal prep time. Meaning you can have these cookies ready in snap! The perfect flavor duo. If you tried my cranberry orange cake, you know this is one of my favorite flavor combinations. Diet-friendly. There is no gluten, eggs, dairy, sugar, or oil!
Ingredients needed
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. Use gluten-free oats if needed. Banana. Use brown, overripened bananas since they’re the sweetest. Alternatively, I also had luck with canned pumpkin, but you’ll want to add two tablespoons of brown sugar if you go that route. Peanut butter. To bind the other ingredients. Feel free to use any nut or seed butter, like almond 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 peel. You can use dried orange peel or a mixed citrus peel.
How to make cranberry orange oatmeal cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper. Step 2- Mix. In a large bowl, whisk all the oats, banana, and peanut butter. 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. Bake the cookies for 12-15 minutes or until the edges are golden brown. Remove them from the oven and transfer them to wire racks to cool completely.
Arman’s recipe tips
Prefer a softer texture? Pull them from the oven closer to 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. Microwave the peanut butter. If it’s really thick, I like to pop it in the microwave in 15-second intervals until it’s smooth and drippy. Top the cookies with some reserved cranberries and orange peel for a finishing touch.
Storage instructions
To store: Leftover cookies should be stored in an airtight container in the refrigerator for up to two weeks.
More orange flavor. Fold in fresh orange zest and a squeeze of orange juice. Spices. Add a dash of cinnamon or a pinch of sea salt. Mix-ins. Add white chocolate chips, pecans, walnuts, or coconut flakes. Top with a glaze. Using an electric mixer, beat together powdered sugar, almond milk, and vanilla extract until smooth and glossy, then drizzle over the cooled cookies.
To freeze: Store cookies in a freezer bag for up to three months. Let them thaw in the fridge overnight.
Frequently asked questions
More holiday dessert recipes to try
Gingerbread blondies Almond flour sugar cookies Pumpkin cake pops
