Soft, chewy, wholesome, and bright with citrusy flavor—these healthy cranberry orange oatmeal cookies are a refreshing twist on classic holiday treats. Made with just a handful of nourishing ingredients, they bake up in minutes and offer a naturally sweet, pleasantly tart bite that feels festive without being overly indulgent.
Why You’ll Love This Recipe
These cookies strike the perfect balance between nutritious and delicious. Thanks to mashed banana and almond butter, they stay moist and chewy without any eggs or butter. Rolled oats provide structure and heartiness, while dried cranberries and orange zest add vibrant flavor. They’re quick to make, great for snacks or breakfast, and ideal for anyone wanting a lighter cookie during the holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups rolled oats (gluten-free if needed)
3 large bananas, mashed (about 1 1/2 cups)
1/2 cup almond butter
3 tablespoons dried cranberries, unsweetened
1 tablespoon orange zest
Directions
Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper.
In a large mixing bowl, combine the oats, mashed banana, and almond butter. Mix well until fully incorporated.
Fold in the dried cranberries and orange zest.
Divide the dough into 12 portions, roll each into a ball, and place them on the baking tray 2–3 inches apart. Press each ball into a cookie shape.
Bake for 12–15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool completely.
Servings and timing
This recipe makes 12 cookies.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Variations
Add extra orange flavor by including additional zest or a small splash of orange juice.
Sprinkle in warm spices such as cinnamon or pumpkin spice.
Add mix-ins like chopped walnuts, pecans, sunflower seeds, or coconut flakes.
For a sweeter cookie, stir in a few tablespoons of sugar or a drizzle of maple syrup.
Top with a simple glaze made from powdered sugar and milk for a more dessert-like finish.
Storage/Reheating
Store cooled cookies in an airtight container in the refrigerator for up to two weeks.
Freeze for up to three months. Thaw overnight in the refrigerator.
These cookies do not require reheating; enjoy them chilled or at room temperature.
FAQs
How do I keep these cookies from becoming too soft?
If you prefer a firmer cookie, bake them toward the upper end of the baking time, around 15 minutes.
Can I use instant oats instead of rolled oats?
Yes. Instant oats will work, but the cookies will be slightly softer.
What if my almond butter is too thick?
Microwave it in short intervals until smooth and easier to mix.
Can I substitute the banana?
Mashed pumpkin can be used, but you may need to add 2 tablespoons of sugar to maintain sweetness.
Are these cookies gluten-free?
They can be made gluten-free by using certified gluten-free oats.
Can I use sweetened dried cranberries?
Yes, but the cookies will be sweeter overall.
Do these cookies spread while baking?
No, they do not spread. Shape them to your preference before baking.
Can I double the recipe?
Absolutely—simply scale the ingredients as needed.
Can I add nuts or seeds?
Yes, chopped nuts or seeds mix in perfectly for added flavor and texture.
How do I know when the cookies are done?
The edges should be lightly golden while the centers remain soft but set.
Conclusion
These healthy cranberry orange oatmeal cookies offer a wholesome, vibrant, and satisfying treat that comes together quickly with simple ingredients. Whether you enjoy them for breakfast, as a snack, or as a lighter holiday cookie option, they deliver cozy flavor and nourishing goodness in every bite.
These healthy cranberry orange oatmeal cookies are soft, chewy, and full of wholesome ingredients like oats, banana, almond butter, and citrus zest. A naturally sweet treat that’s perfect for breakfast, snacks, or a lighter holiday cookie option.
Ingredients
2 cups rolled oats (gluten-free if needed)
3 large bananas, mashed (about 1 1/2 cups)
1/2 cup almond butter
3 tablespoons dried cranberries, unsweetened
1 tablespoon orange zest
Instructions
Preheat oven to 180°C (350°F). Line a large baking tray with parchment paper.
In a large mixing bowl, combine the oats, mashed banana, and almond butter. Mix until fully combined.
Fold in the dried cranberries and orange zest.
Divide the dough into 12 portions, roll into balls, and place on the prepared baking tray. Flatten slightly into cookie shapes.
Bake for 12–15 minutes, or until edges are lightly golden.
Remove from oven and allow cookies to cool completely before serving.
Notes
Use ripe bananas for best sweetness and texture.
To intensify the citrus flavor, add extra orange zest or a dash of orange juice.
Cookies won’t spread, so shape them before baking.
Optional add-ins: chopped nuts, seeds, coconut flakes, or spices like cinnamon.
For a dessert-like finish, drizzle with a simple powdered sugar glaze.
