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Cranberry Coconut Chocolate Chip Oatmeal Cookie

Cranberry Coconut Chocolate Chip Oatmeal Cookies

The banana adds sweetness and keeps these cookies nice and moist.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Author Jeanette


  • 3/4 cup Arrowhead Mills┬« Organic Oat Flour
  • 3/4 cup organic rolled oats
  • 1 tablespoon organic ground golden flax seed mixed with 3 tablespoons water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup honey or maple syrup
  • 1/4 cup MaraNatha┬« Organic Creamy Almond Butter
  • 1/3 cup mashed ripe organic banana
  • 2 tablespoons organic virgin coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup dried organic cranberries
  • 1/3 cup organic raw dried coconut flakes
  • 1/2 cup mini chocolate chips


  1. Combine oat flour, oats, flax seed and water mixture, baking soda, baking powder and salt in a mixing bowl. Mix well. Add honey, almond butter, banana, coconut oil and vanilla; blend until mixed through. Add cranberries, coconut and chocolate chips and mix well. Cover and refrigerate for a few hours or overnight to firm up cookie dough.
  2. Preheat oven to 350 degrees.
  3. Line baking sheet with parchment paper. Spoon cookie dough onto cookie sheets using rounded teaspoon. Flatten tops slightly.
  4. Bake 7-9 minutes or until lightly browned. Let cool.

Recipe Notes

For a vegan option, substitute maple syrup for honey.