Cranberry Walnut Oatmeal Cookies

Name: Cranberry Walnut Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Ingredients: 2 Cup Rolled Oats; 1 Cup Almond Flour; 1 Scoop Vanilla Protein Powder; 1 Tsp Baking Powder; 1 Tsp Cinnamon; 1/2 Tsp Sea Salt; 2/3 Cup Dried Cranberries; 2/3 Cup Walnuts - Chopped; 1/2 Cup Unsweetened Shredded Coconut; 2 Large Egg; 1/2 Cup Greek Yogurt; 1/4 Cup Maple Syrup (Sugar Free); 1/4 Cup Coconut Oil; 2 Tsp Vanilla

Prep: 15 min Cook: 15 min Total: 30 min Serves: 24 77 views

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Desserts Cookies

Chewy, hearty, and quietly wholesome, these oatmeal cookies feel like a treat you can reach for any time. Rolled oats and almond flour form the base while dried cranberries add tart-sweet pops and walnuts bring crunch, with a scoop of protein powder working in behind the scenes. Sweetened with maple syrup and Greek yogurt, they strike a happy balance between snack and dessert.

Ingredients

2 Cups Rolled Oats
1 Cup Almond Flour
1 Scoop Vanilla Protein Powder
1 Tsp Baking Powder
1 Tsp Cinnamon
1/2 Tsp Sea Salt
2/3 Cup Dried Cranberries
2/3 Cup Walnuts - Chopped
1/2 Cup Unsweetened Shredded Coconut
2 Large Egg
1/2 Cup Greek Yogurt
1/4 Cup Maple Syrup (Sugar Free)
1/4 Cup Coconut Oil
2 Tsp Vanilla

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, almond flour, protein powder, baking powder, cinnamon, and sea salt.
Stir in the dried cranberries, chopped walnuts, and shredded coconut.
In a separate bowl, whisk together the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until well combined.
Let the mixture rest for 10 minutes so the oats absorb the moisture.
Scoop about 2 tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Gently flatten each cookie slightly with the back of a spoon.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container for up to 4 days at room temperature, 1 week in the refrigerator, or freeze for up to 3 months.