These oatmeal cranberry walnut cookies are thick, soft, and chewy. Made in just one bowl, with no mixer needed, these are super easy cookies that anyone can make! Enjoy these dairy free cookies for Christmas, or really just anytime over the holiday season.
These are a hearty cookie! Can we use that word to describe cookies? I think it works because these are BIG, THICK, cookies filled with oats, walnuts, dried cranberries and flavoured with brown sugar, vanilla and cinnamon. Yes we have a lot going on but it all works to create a super delicious biscuit perfect for dunking in your tea or coffee.
They are also a super versatile cookie because while this version is made with cranberries and walnuts making it perfect to enjoy in December, you can super easily change it up and get creative with your mix-ins. Use any dried fruit and/or nuts, or even add chocolate chips.
Oatmeal cookies are definitely more common in America than Australia, but I like to think of these as being quite similar to our ANZAC biscuits with the thick and chewy texture and the ingredients used. And if you are looking for more thick and chewy oatmeal cookies, also try my banana oat chocolate chip cookies – they’re so good!
Key Ingredients
These cookies use a few pantry staple ingredients to create a big, thick and chewy cookie that is perfect for the festive season. Any substitutions are also listed below!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Rolled oats – make sure to use the old fashioned rolled oats, not quick cooking oats as the result and texture of the cookies will not be the same.
- Plain flour – also known as all purpose flour in the US.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Brown sugar – adds that rich, caramel flavour to the cookies and also helps to keep them soft and moist.
- Golden syrup – has a rich, caramel-like flavour that works perfectly in these cookies. You can also substitute with maple syrup for a similar result with a slightly different flavour.
- Vanilla extract – not only adds flavour but also really enhances all the other flavours in these cookies making them taste so good!
- Egg – binds everything together and prevents the cookies from falling apart. You can substitute with a flax egg for a vegan option.
- Bicarbonate of soda – helps the cookies puff up and spread so they remain thick but still soft.
- Dried cranberries – not only adds pockets of sweet, it also adds to the chewy texture of these cookies and gives them that festive taste. You could use any dried fruit instead.
- Walnuts – you can use raw or roast the chopped walnuts in the oven first to give them that extra nutty flavour which I prefer but it’s up to you. You could also use pecans instead of walnuts.
Equipment and Tools
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- Cookie scoop – makes measuring and scooping the cookie dough so easy.
- Baking trays – I just started using these NordicWare baking sheets and they are insanely good quality – I wish I had upgraded sooner!
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
- Cooling rack
Step-By-Step Instructions
To get started, melt the dairy free butter in a small microwave safe bowl or in a small saucepan over medium/low heat and then set aside to cool slightly as we don’t want to use it while it’s hot.
One of the reasons I love these cookies so much is because they come together in just one bowl. So to a large mixing bowl, add in the melted dairy free butter, brown sugar, golden syrup, and vanilla extract and whisk to combine. Add the egg and whisk again until smooth.
To this, add in the dry ingredients. That is the rolled oats, plain flour, bicarbonate of soda, ground cinnamon, and salt. Use a spatula to mix everything together. You should have a loose, sticky mixture. To this, add in the dried cranberries and chopped walnuts.
👉Tip! You can use the walnuts raw or you can toast them for extra flavour (what I prefer). To do this, just add your chopped walnuts to a dry baking tray and place in the oven while it’s preheating for 5-10 minutes or until the nuts are just starting to darken and have a nutty, toasty smell. Keep an eye on them though as they will easily burn and turn bitter.
Once you have the cookie dough in your bowl, you can place this in the fridge for 15-20 minutes. This will allow the dough to firm up slightly (it will still be a sticky dough) and allow it to bake more evenly.
While the dough is chilling, you can preheat the oven and line your baking trays with baking paper.
Scoop the dough into balls on the tray, about 5cms apart. After a couple of tests with these cookies, I found that they work the best when they are a bigger size, so do 2 tablespoon scoops per cookie. Gently flatten the cookies out slightly using your fingers or a spoon.
Place the trays in the oven and bake for 12–14 minutes, or until the edges are golden and firm, but the centres remain soft. How long you bake for will depend on your oven and how soft or crispy you want the cookies. Remember though that these are supposed to be soft and chewy.
Recipe FAQs
Definitely, as long as you keep the mix-ins with the same total quality, you can add anything you like. Try other nuts, seeds or dried fruit or even chocolate chips!
You can swap the plain flour in this recipe for a 1-1 gluten-free flour blend which may make this recipe suitable for some people with gluten intolerance.
However, keep in mind that Australia has some of the best food labelling laws in the world, and it is vastly different to those of the US. As there is no regulated test for detecting gluten in oats, our food labelling laws will not allow oats to be labelled gluten free.
Basically, oats are ‘probably’ going to be fine for those who are sensitive to gluten due to the very small amount of wheat that may be present, however it is not something that is 100%.
If you suffer from gluten intolerance, you will likely know if oats are ok for you. If you are making this for a friend, it is best to ask. Most people who are sensitive to gluten will be fine with oats, however those with celiac disease may not be ok with it, so it is definitely best to check.
If you are in the US or Europe, the above will not apply to you so it is best to confirm locally if your oats are free from gluten, especially if you are wanting to make this for someone with celiac disease.
Store the cookies in an airtight container for up to 4 days. These cookies also freeze really well! Just place them in a freezer-safe container or bag for up to 3 months and thaw at room temperature before serving.
Yes they can! Just substitute the egg for a flax-egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water and let it sit for 5 minutes to thicken then use as per the egg in the recipe.
More festive cookie recipes:
Dairy Free Snickerdoodles
Dairy Free Sugar Cookies
Chocolate Crinkle Cookies
Chocolate Peppermint Thumbprint Cookies
Classic Ginger Snap Biscuits
Oatmeal Cranberry Walnut Cookies
Equipment
Ingredients
- 125 grams melted dairy free butter
- ⅓ cup brown sugar
- ¼ cup golden syrup
- 2 teaspoons vanilla extract
- 1 egg room temperature
- 1 ½ cups rolled oats
- 1 cup plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts see notes
Instructions
- Preheat the oven to 180°C (160°C fan-forced) / 350°F and line two baking trays with baking paper.
- In a large bowl, whisk together the melted dairy free butter, brown sugar, golden syrup, and vanilla extract. Add the egg and mix until smooth.
- To the bowl, add the rolled oats, plain flour, bicarbonate of soda, ground cinnamon, and salt. Use a spatula to gently stir the mixture until combined.
- Add in the cranberries and walnuts and mix until well combined. The dough should be quite sticky.
- Place the bowl in the fridge for 15-20 minutes while the oven preheats to allow the dough to firm up slightly.
- Scoop two tablespoons of dough per cookie onto the baking trays, leaving about 5 centimetres (2 inches) between each cookie. Slightly flatten each cookie with your fingers or the back of a spoon.
- Bake for 12–14 minutes, or until the edges are golden and firm, but the centres remain soft.
- Remove from the oven and let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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