Orange, Cranberry & Cardamom Oatmeal Cookies

Orange, Cranberry & Cardamom Oatmeal Cookies

Super tender and chewy oatmeal cookies loaded with cranberries and chocolate chunks and flavored with orange, cardamom, and cinnamon. These cookies smell like Christmas!

  • Author: Full of Plants
  • Yield: 9 cookies 1x


  • 1/2 cup (50g) rolled oats
  • 1/2 cup (50g) oat flour
  • 1/2 cup (48g) almond flour
  • 1/3 cup (33g) shredded coconut
  • 1/2 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 tbsp (12g) coconut sugar
  • 1/4 cup (60ml) maple syrup
  • 3 tbsp (45ml) applesauce
  • 2 tbsp (30ml) coconut oil, soft or just melted
  • 1/2 tsp vanilla extract
  • 1/4 cup (30g) dried cranberries
  • 3 tbsp (30g) dark chocolate chunks
  • 1 tbsp finely chopped orange peel


  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, combine together the rolled oats, oat flour, almond flour, shredded coconut, cardamom, cinnamon, baking soda, salt, and coconut sugar.
  3. Add the maple syrup, applesauce, coconut oil, and vanilla extract. Using a wooden spoon or spatula, stir until fully combined. It should form a soft and sticky paste.
  4. Add the dried cranberries, dark chocolate chunks, orange peel, and mix again until the add-ins are incorporated.
  5. Form 2 tablespoon size balls and place them on the prepared baking sheet. Using your hand, flatten each ball into a cookie shape. The cookies won’t spread so make sure to give them the final shape.
  6. Bake for 10 minutes and let cool for at least 20 minutes before transferring to a cooling rack.
  7. Cookies are best eaten the same day but will keep for up to 3 days in an airtight container.


  • Serving Size: 1 cookie