These Lemon Cranberry Almond Oatmeal Cookies are a delightful combination of tangy lemon, sweet cranberries, and nutty almonds. With a chewy texture from the oats and a zesty kick, these cookies are perfect for a snack, dessert, or even a grab-and-go breakfast. Packed with flavor and simple to make, they’re a must-try for cookie lovers!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: 18 cookies
Ingredients
- All-Purpose Flour: 1 cup (125 g)
- Rolled Oats: 1 cup (90 g)
- Baking Powder: 1 teaspoon
- Salt: ¼ teaspoon
- Butter: ½ cup (115 g), softened
- Brown Sugar: ½ cup (100 g), packed
- Granulated Sugar: ¼ cup (50 g)
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Lemon Zest: Zest of 1 lemon
- Dried Cranberries: ¾ cup (100 g)
- Almonds: ½ cup (50 g), chopped
- Fresh Lemon Juice: 1 tablespoon
Directions
- Prepare the Dough:
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dried cranberries and chopped almonds.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten slightly with the back of a spoon or your fingers.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5 Serving Suggestions
- Pair with a hot cup of tea or coffee for a cozy snack.
- Serve with a scoop of vanilla ice cream for a dessert treat.
- Add a drizzle of lemon glaze for extra citrusy sweetness.
- Enjoy with a glass of cold milk for a classic combination.
- Pack as a wholesome snack for road trips or picnics.
5 Cooking Tips
- Use fresh lemon zest for the best flavor; avoid using dried zest.
- Soak the dried cranberries in warm water for 5 minutes if they’re too hard or dry.
- Chill the dough for 30 minutes before baking for a thicker, chewier cookie.
- Substitute chopped almonds with pecans, walnuts, or hazelnuts if desired.
- Don’t overbake; cookies continue to set as they cool.
Nutritional Benefits
- Oats: High in fiber and great for heart health.
- Almonds: Provide healthy fats, protein, and vitamin E.
- Dried Cranberries: Add antioxidants and a natural sweetness.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (use gluten-free oats and flour for a gluten-free option)
- Dairy-Free: No (use plant-based butter for a dairy-free version)
Nutritional Facts (Per Cookie)
- Calories: 110 kcal
- Protein: 2g
- Fat: 6g
- Carbohydrates: 13g
- Fiber: 1g
- Sugar: 8g
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating: Enjoy cookies warm by reheating in a microwave for 10-15 seconds.
Why You’ll Love This Recipe
- The perfect balance of sweetness, nuttiness, and citrus zest.
- Soft and chewy texture with a hint of crunch from the almonds.
- Simple, pantry-friendly ingredients.
- Great for meal prepping snacks or treats.
- Versatile and easy to customize with different mix-ins.
Conclusion
Lemon Cranberry Almond Oatmeal Cookies are a delicious, wholesome treat that’s bursting with flavor and texture. The tangy lemon pairs perfectly with the sweetness of cranberries and the nuttiness of almonds, making each bite irresistible. Whether you’re baking for a special occasion or just to satisfy a craving, these cookies are sure to impress!
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10 Frequently Asked Questions
- Can I use quick oats instead of rolled oats? Yes, but the texture will be slightly less chewy.
- What can I use instead of almonds? Substitute with pecans, walnuts, or sunflower seeds for a nut-free option.
- Can I make this recipe vegan? Replace the egg with a flax egg and use vegan butter.
- Can I freeze baked cookies? Yes, freeze in an airtight container for up to 2 months.
- How do I make these cookies softer? Slightly underbake the cookies and let them cool on the tray.
- Can I use fresh cranberries? Yes, chop them finely and reduce the sugar slightly.
- What’s the best way to zest a lemon? Use a microplane grater for fine, even zest without the bitter white pith.
- Can I add white chocolate chips? Absolutely! White chocolate pairs beautifully with lemon and cranberries.
- How do I prevent cookies from spreading too much? Chill the dough before baking and ensure the butter is softened, not melted.
- Can I double the recipe? Yes, simply double all the ingredients, but bake in batches to avoid overcrowding.
Enjoy baking and sharing these delightful cookies! 🍪✨