Oatmeal Cranberry-Walnut Cookies

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Adapted from Blue Cottage Bakery’s Oatmeal White Chocolate Cranberry Cookies. Several years ago, prior to my healthy lifestyle, my husband and I owned the Blue Cottage Bakery and these cookies were our best seller. Today, I still make cookies on occasion but have found ways to make them much healthier. We prefer coconut oil over butter because of the added health benefits, not to mention it helps promote weight loss.

Oatmeal Cranberry-Walnut Cookies

Oatmeal Cranberry-Walnut Cookies

NOTE: The fat in this recipe comes primarily from coconut oil which is considered a healthy fat and has numerous health benefits. To read more check out 101 Uses for Coconut Oil.

Nutritional Data using Coconut Oil: Yields: 40 cookies | Serving size: 1 cookie | Calories: 135 | Total Fat: 7 g | Saturated Fat: 5 g | Trans Fats: 0 g | Cholesterol: 8 mg | Sodium: 23 mg | Carbohydrates: 15 g | Dietary fiber: 1 g | Sugars: 5 g | Protein: 2 g | SmartPoints (Freestyle): 6

Nutritional Data using Butter: Yields: 40 cookies | Serving size: 1 cookie | Calories: 127 | Total Fat: 6 g | Saturated Fat: 3 g | Trans Fats: 0 g | Cholesterol: 20 mg | Sodium: 23 mg | Carbohydrates: 15 g | Dietary fiber: 1 g | Sugars: 5 g | Protein: 3 g | SmartPoints: SmartPoints: 5


  • 2 cups flour, (I used White Whole Wheat King Arthur Brand...unrefined flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher or sea salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 cups old-fashioned rolled oats
  • 1 cup unrefined coconut oil melted, (optional 1 cup unsalted real butter at room temperature)
  • 1 cup coconut palm sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups dried cranberries
  • 1/2 cup diced walnuts


  1. Preheat oven to 325 degrees.
  2. Tip: When measuring flour, spoon into measuring cup and level off being careful not to pack flour. It's important not to scoop flour from bag as this will pack flour and make a heavier cookie.
  3. Whisk together flour, baking soda, salt, cinnamon and nutmeg. Add oats and stir to combine.
  4. In a large mixing bowl, using an electric mixer, beat coconut oil and coconut palm sugar until incorporated, about 4 minutes. Add vanilla and eggs and mix on low speed until well combined. Add oat mixture a little at a time just until combined. Stir in cranberries and walnuts.
  5. Roll dough into small balls and place onto a parchment lined cookie sheet or non-strick cookie sheet and place about 2" apart. You should get 40 balls altogether. Press cookies down slightly, place on the center oven rack. Bake cookies 7 minutes, rotate pan and bake an additional 7 minutes, or just until set. Cookies should be still slightly soft in the center as they will continue baking when removed from the oven. Allow cookies to cool two minutes before transferring to a cooling rack.
  6. Allow cookies to cool completely, store in an airtight container for up to 3 days. For best results, do not refrigerate.

13 Comments on "Oatmeal Cranberry-Walnut Cookies"

  1. Jacqueline  October 30, 2012

    Do you think this recipe would work with almond or coconut flour for gluten-free? Sounds delish!

    • Skinny Ms.  October 31, 2012

      Jacqueline, Hmmmm….do both these flours generally sub well in other baked goods? If so, then definitely go for it! Please keep us posted on the results. 🙂

  2. Cassie Bogner  November 4, 2012

    I love these cookies! It is great for satisfying my sweet tooth while keeping me healthy and lean for my upcoming wedding!

  3. Allison  November 4, 2012

    These sound amazing!

  4. Lisa  January 13, 2013

    Love that these are not only yummy but healthy!!!

  5. LJackson  June 30, 2013

    Just made these, on my! How tasty. My toddlers love them also. This recipe is going in my recipe binder 🙂 thanks so much!

  6. Jenmack  May 5, 2014

    With each cookie being eight points, are these large cookies?

    • SkinnyMs  May 7, 2014


  7. kelley  May 6, 2014

    can you use stevia instead of coconut palm sugar?

    • SkinnyMs  May 7, 2014

      Yes, just use the amount of stevia equivalent to the amount of sugar. Coconut sugar is the same amount of sugar as if you used the table amount so use the chart for that.

  8. Janet R  November 14, 2016

    Has anyone tried making these substituting 1/2 of the sugar with blackstrap molasses?

  9. Lynn  November 23, 2016

    These sound great! A family member is on a rigid sodium free diet for health reasons. Will these work if I leave out the salt? I have a sodium free baking soda. Thank you.

    • Gale Compton  November 24, 2016

      Lynn, Yes, that should be fine. It will effect the taste but the texture should be fine. 🙂


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