Eggless Oatmeal Cranberry Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 2 dozen
  • ½ cup + 2 tbsp brown sugar
  • ½ cup unsalted grass-fed butter, softened
  • 1 tsp vanilla extract
  • 2 tbsp coconut milk
  • ¾ cup whole wheat flour (I used King Arthur)
  • ¼ cup ground flax seed
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1½ cups old fashioned oats
  • ½ cup dried cranberries
  1. Preheat oven to 350 degrees.
  2. Line two cookie sheets with aluminum foil.
  3. Cream together the butter and sugar with a hand or stand mixer.
  4. Add vanilla extract and coconut milk to the butter/sugar mixture.
  5. In a separate bowl, combine the flour, flax seed, baking soda, cinnamon and salt.
  6. Gradually add the dry ingredients to the wet ingredients and stir to combine.
  7. Slowly mix in the oats and cranberries.
  8. Drop by rounded spoonfuls with a cookie dough scoop onto the cookie sheet.
  9. Rotate the cookie sheets half way through the bake time.
These cookies spread only slightly, but be sure to allow enough room so they don't stick together.
Bake for 12 to 15 minutes depending on desired chew.
Recipe by Here She Grows at