A stack of 4 cranberry orange oatmeal cookies sitting beside a cooling rack on a white surface.

Cranberry Orange Oatmeal Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 13 mins
  • Total Time: 23 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Delicious, vegan cookies featuring holiday flavours like orange, nutmeg and cranberry. These cookies are perfect for the holiday season! This recipe is refined sugar-free and oil-free!



  • 1/2 cup (120 g) drippy almond butter or tahini 
  • 1/2 cup (145 g) maple syrup
  • 1 cup (120 g) whole wheat flour
  • 1 cup (100 g) rolled oats
  • 1 tsp finely grated zest from an orange (substitute with 1 tsp orange extract)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 1/4 cup dried cranberries
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup finely chopped pecans or walnuts, optional


  1. Preheat the oven to 350 degrees F.
  2. Add the almond butter, maple syrup and vanilla to a bowl and whisk until smooth.
  3. Add the flour, oats, salt, nutmeg and baking soda, stir to combine.
  4. Mix in the cranberries, nuts and chocolate chips.
  5. Line a baking tray with parchment paper or give it a light spray with non-stick cooking spray
  6. Drop 10 spoonfuls of the dough onto the baking tray, pressing each one into a rough cookie shape.
  7. Bake for 13 minutes. Let cool on the pan for 5 minutes then carefully transfer to a cooling rack and let cool completely.
  8. These can be stored at room temperature for up to 4 days but I like them best stored in the fridge. They’ll keep in the fridge for a week or so, or they can be frozen up to 2 months.


For plain oatmeal chocolate chip cookies, omit the orange, nuts and cranberries and increase the chocolate chips to 1/2 cup.

Keywords: best, ww, healthy, plant-based, oil-free