A childhood favorite, this soft and chewy oatmeal cookie is made into a gluten-free cookie and loaded with coconut, cranberries and a touch of cinnamon for a Fall-flavored or Holiday oatmeal cookie. These Cranberry Coconut Oatmeal Cookies are sweet, chewy, thick.. basically everything you are looking for in a classic oatmeal cookie!
What’s your favorite cookie to make during the Holidays?
I know a lot of people who make different types of Oatmeal Cookies. But my family growing up? There was no oatmeal cookies for us!
My Dad is a chocolate chip cookie-aholic. My Mom isn’t even into sweets that much (I swear, we are related! Somehow…). So all the cookies that she made were for him and us kids. Which means Chocolate Chip Cookies 24/7.
I love Chocolate Chip Cookies. So, don’t get me wrong here.
Oatmeal Cookies though? That’s another classic that is RIGHT up there with Chocolate Chip…
Now, I love Oatmeal Cookies. I love how chewy and totally loaded they are. Best of all, I love making different flavor combinations with them.
I’ve got tons of different Oatmeal Cookie recipes, like:
- Apple Cinnamon Oatmeal Cookies
- Soft Pumpkin Oatmeal Cookies
- Gingerbread Oatmeal Cookies
- Carrot Cake Oatmeal Cookies
- Healthy Almond Butter Oatmeal Cookies
- Peppermint Mocha Oatmeal Cookies
- Double Chocolate Oatmeal Cookies
- Maple Pecan Oatmeal Cookies
- Soft Banana Oatmeal Cookies
You really can’t go wrong with a good Oatmeal Cookie.
This time, I’m sharing the recipe for these Cranberry Coconut Oatmeal Cookies. They’re thick, chewy, and loaded with shredded coconut, dried cranberries, and a little cinnamon. They’re sort of like Oatmeal Raisin Cookies, taken to the next level (and since I’m not a fan of raisins, I’d say they’re 1000 times better than Oatmeal Raisin Cookies!).
They’re quick and easy to make and oh so cozy. Whip these up for a simple Fall treat or another Christmas Cookie to add to your Cookie trays.
Let’s chat about making these cookies and a few options you’ve got.
First, to make these Cranberry Coconut Oatmeal Cookies gluten-free be sure to use a gluten-free all purpose flour blend and certified gluten-free rolled oats. If you don’t need them to be gluten-free, you can use regular flour and rolled oats instead.
To make these cookies dairy-free, you can use a dairy-free butter alternative stick (like Earth Balance) or coconut oil.
These cookies are quick and easy to make, just like any other cookie recipe really.
There is one little trick with these though. After adding the oats, dried cranberries and shredded coconut the batter will get really thick. (Use those muscles!) Continue to firmly stir the dough together till everything is evenly distributed among the batter. The batter will be really thick, totally loaded, and it may seem like the cookies will not turn out right.
Not to worry though, these cookies turn out great every time. They should spread just right and leave you with thick, loaded, chewy, oatmeal cookies at the end.
Want to make them a little extra fancy?
Try adding white chocolate. It goes wonderfully with cranberries and coconut. 1/2 cup of white chocolate chips would really seal the deal.
You can also dip one half of each cookie in melted white chocolate, or you can drizzle melted white chocolate across the tops. If you want the cookies to be a little festive, add some sprinkles on top of the white chocolate before it dries.
Everyone likes cookies. You can’t go wrong with cookies. These easy Cranberry Coconut Oatmeal Cookies are thick, chewy, sweet (but not too sweet). Easily made gluten-free and dairy-free too, so everyone can have one.
After you’ve made them, let me know what you think! Leave a comment and/or rating below, and/or find me on Instagram and tag me in your cookie picture. I love to see what ya’ll make!
- 1/2 cup butter (or coconut oil)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup rolled oats (certified gluten-free)
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut (sweetened or unsweetened)
To begin, preheat your oven to 350 and spray two pans with non-stick spray (or line with parchment paper).
In a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your vanilla and egg and beat together again briefly.
To the same bowl, add your flour, baking soda, cinnamon and salt and stir together till you have a smooth cookie dough. Add your oats, cranberries and coconut, and stir together till everything is well distributed throughout.
Scoop into cookie balls and spread them evenly apart on your pans (with no more than 12 cookies per pan).
Bake your cookies for 10-12 minutes, or till the tops have set and the edges have turned golden.
Let them cool for a few minutes and then devour!
Stored in an airtight container these cookies taste best within 4 days.