Healthy Oatmeal Cookies in Orange Cranberry

Oh my faithfuls…

I’m afraid I have to confess something to you.

I’ve baked you yet another batch of oatmeal cookies this week.

I know, I know, I already baked you a batch last week.

I can almost hear you all say: “Oh no, not cookies again! Enough with the cookies, already! We want cabbage, we want cabbage!”

Well, fear not my dears, I shall give you cabbage pretty soon, like sometime next week. But for now, please, bear with me as we enjoy a few more goodie goodie healthy treats, alright? Then you can have your veggies, I promise!

Hey, ’tis the season after all, isn’t it? ;)

So cookies are definitely in order. And can you think of anything that says Christmas better than an Orange Cranberry Oatmeal Cookie?

Alright, don’t answer that, I know there are thousands, no, millions of other things… but still, this would be a good one, I find.

And this recipe right here, despite being shockingly healthy, is very suitable for the occasion. I’d even dare say that they would make a great gift. Just don’t label them as healthy, and your recipient will never know.

I’m telling you, you’d swear there was butter in those cookies. I don’t know what it is, but they definitely have this rich, buttery flavor to them.

Plus, they are super moist, again surprisingly sweet despite having no added sugar whatsoever, and even came out of the oven nice and golden brown as well as slightly crispy on the exterior.

There’s just nothing not to like about that recipe. I honestly wouldn’t change a thing.

These are by far,  my favorite and bestest oatmeal cookie success so far, and I think that I will have to make at least a few more batches before I move on to the next flavor inspiration.

Nahhhh… I couldn’t do that. You know me: the need to create something new will undoubtedly take over the need to eat these exact same cookies again.


Or not!

Healthy Oatmeal Cookies in Orange Cranberry

Yield: Yield 30 cookies

Nutritional Information based on 1 cookie

Healthy Oatmeal Cookies in Orange Cranberry


    Dry ingredients
  • 1 cup spelt flour
  • 2½ cups Old Fashioned Rolled Oats
  • 1 cup almond meal
  • ½ cup flaxseed meal
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • Wet ingredients
  • The zest and juice of one orange (make sure it’s nice and juicy!)
  • ½ cup unsweetened apple sauce
  • 1 cup buttermilk
  • 2 tbsp coconut oil, melted
  • 1 egg
  • ¾ cup egg whites
  • 1 tsp pure vanilla extract
  • Extra Goodness
  • 1 cup dried cranberries
  • ½ cup unsweetened shredded coconut
  • ½ cup chopped pecans


  1. Preheat the oven to 425F
  2. In a large bowl, mix all the dry ingredients together. Set aside.
  3. In a blender or food processor, mix all the wet ingredients together until smooth and creamy.
  4. Add to dry ingredients and mix delicately to combine. Fold in cranberries, coconut and pecans.
  5. Drop by the tablepoonfuls onto a baking sheet lined with parchment paper
  6. You can leave the cookies as is if you want them looking like little mounds, or you can flatten them down some with the back of your spoon.
  7. Bake for 10 to 12 minutes, depending on how flat (or unflat) you made your cookies, or until they look just slightly undercooked.
  8. Cool completely on a cooling rack then transfer to an airtight container. Store in the refrigerator, where the cookies will keep for up to a week. (yeah, right… like they’re gonna last that long!)




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  1. says

    Oooh, these look even better! Of course, I love orange and cranberry together. The pecans sound especially yummy too. I can’t wait to try these – I am so done with all the sugary treats, I’ve had way too many already :( I know these would make me feel good :)

  2. says

    I made my own version of your healthy oatmeal cookies last week and our recipes are incredibly similar to this one with the changes I made!!!!! We think sooooo much alike it’s crazy! I made a different flavor with add-ins etc but these yummy guys are fantastic! They are exactly like portable oatmeal in cookie form – genius Sonia! I need to edit my photos and get these posted! :) thanks for the inspiration!

    • says

      Are you serious? Now we even come up with similar recipes? So our minds create the same things? Boy are we ever alike. UNREAL! I can’t wait to see your version and, most probably, give it a try. Don’t tell me they’re almond butter, at least? I’ve been dreaming of an almond butter oatmeal cookie for a few days, now…

      Can’t wait for your post!!!!

      Euh, Nora… have you posted your recipe yet?

      How ’bout now… have you posted it?

      Now, is it up? ;)

  3. says

    I have jotted down the ingredients that I need for this that are not currently in the house. This will also be added to my list of baking for this weekend – they look so good and are healthy enough that I will be able to not feel 100% guilty, THANKS!!!

  4. Patty says

    I made these last night and unfortunately they will not get a good review. Followed the recipe to a T and the dough was way too soupy. I’ve made oatmeal cookies many times before and I know the dough is not supposed to look like that. Disappointment 1. Then I decided to add 1/4 cup more spelt. Dough looked better. But when I baked them they did not even closely match your pictures. They looked like scones with a soft muffin texture and extremely bland. Dissapointment 2. I should have just added sugar and stuck them in a muffin pan. Not sure where I went wrong but I ended up throwing everything away and am really upset about the wasteful ingredients that went into these cookies. I used 6 eggs to get the amount of egg whites this recipe called for and threw the yolks away! Not to mention how expensive the ingredients were to begin with. The amount of orange juice required was vague. Also not sure if the coconut oil was supposed to be melted beforehand. I just feel like the dry to wet ingredients ratio is all off. I have no idea how you got your cookies to look the way they did.

    • says

      I’m truly sorry to hear that this recipe didn’t work out for you, Patty. I really don’t know what to say. I have made them several times myself, as well as many variations of them using pretty much the same base and dry to wet ratio. Others have also successfully made them, so I can’t really see the recipe being faulty. I wish I could find a logical explanation, but unfortunately, I can’t. My batter has never been soupy, quite the contrary. While I agree that I haven’t specified an exact measurement for the orange juice, I can’t imagine how the difference between the juice yielded by one orange over the next could possibly make the difference between a thick cookie batter consistency and a soupy [I imagine more like a] pancake type batter. As for the coconut oil, I don’t think that melting it or not would make much of a difference, but I did make a change in the recipe to specify “melted”.

      As far as the taste is concerned, unfortunately, I can never guarantee that one’s taste will be the same as mine. I happened to find this particular cookie to be quite pleasantly flavored and did not find them to be bland in the least. I’m sorry to hear they weren’t to your liking.


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