The Best Orange, Cranberry & Chocolate Oat Cookies (Gluten Free, Vegan)

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes
Yield: 6 to 8Category: Baking
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My delicious Orange, Cranberry & Chocolate Oat Cookies are packed full of lovely Christmassy flavours making them the perfect healthier dessert or snack during the festive period.

I use a mixture of white chocolate chunks, cranberry and orange zest to flavour these soft centred cookies and this combination results in a lovely light sweet and zesty bake. I based this recipe on my Healthy Oat Chocolate Chip Cookies which I created because I wanted a healthier version of the classic cookie – I thought it was time to create a healthier version of Christmas cookies too!

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 175g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

Rather than using chocolate chips in this recipe I actually prefer to chop a bar of chocolate into chunks and use that so the pieces of chocolate are bigger. I tend to add most of the chocolate into the batter and hold half a handful back to scatter across the top along with some cranberries once baked, however, you can just throw them all into the batter if preferred. I like these cookies best made using white chocolate as the sweetness works so well with the hint of zesty orange, however, a dark or milk style chocolate would work really well too.

I usually make six cookies from this recipe but you could make more depending on the size. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.

When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray.

If you are not on a gluten free diet you can use regular plain flour and oats in this recipe. These cookies will keep in an airtight container for up to five days.

If you like the flavours used in my Orange, Cranberry & Chocolate Oat Cookies you may also like my Chocolate & Cranberry Blondies, my Orange & Cranberry Loaf which you can find here, my White Chocolate, Cranberry & Ginger Tiffin or my Double Chocolate Christmas Cookies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 135g 1 + 1/2 cups gluten free oats
  • 100g 1/2 cup coconut sugar
  • 75g 1/2 cup dairy free white chocolate chunks or chips
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 40g 1/4 cup gluten free plain flour
  • 30g 1/4 cup cranberries
  • 1 large orange (zest only)
  • 1 tbsp flax seed
  • 3 tbsp cold water
  • 1/2 tsp bicarbonate of soda
  • splash vanilla essence
  • pinch sea salt


  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the vanilla essence, grated orange zest and the flax seed gel. Mix well
  4. Add the oats, plain flour, bicarb and salt to the bowl and mix well using your hands
  5. Once the mixture has come together and resembles a sticky dough add the chocolate and cranberries, holding a couple of each back to scatter across the top one baked. Mix well ensuring they are evenly distributed throughout
  6. Use an ice cream scoop or tablespoon to scoop out even balls of the mixture and place them on a lined baking tray two inches apart
  7. Gently press down on top of each ball to flatten it into a thick disc before placing in a preheated oven and baking for 10 minutes at 175 degrees Celsius
  8. When you remove the cookies from the oven, tap the tray firmly on a worktop that cannot be damaged by the heat a couple of times to flatten the cookies
  9. Top with the remaining chocolate chips and cranberries and allow to cool before removing from the tray


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