Name: Rolled Oat Cranberry Walnut Cookie Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 cups rolled oats (gluten-free if needed); 1/2 cup dried cranberries; 1/2 cup chopped walnuts; 1/2 cup maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 tsp baking soda

Rolled Oat Cranberry Walnut Cookie Recipe

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A wholesome and delicious treat. These cookies are made with hearty rolled oats, tart dried cranberries, and crunchy walnuts, creating a perfect blend of textures and flavors. They’re slightly chewy with a nutty crunch, and the cranberries add a delightful pop of sweetness. Ideal for a nutritious snack or a delightful dessert, these cookies are both satisfying and flavorful.

Author: Don Nicholas
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Server 24 1x
Category: Bakery

Ingredients

Scale

1 1/2 cups rolled oats (gluten-free if needed)
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, dried cranberries, chopped walnuts, cinnamon, salt, and baking soda.
In a separate bowl, mix together the maple syrup, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, flattening them slightly with the back of the spoon.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Find it online: https://foodgardening.mequoda.com/recipe/rolled-oat-cranberry-walnut-cookie-recipe/