Date-Sweetened Cranberry Oatmeal Cookies (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Dessert, Snack
Serves: 30 cookies
  • 1.5 cups oat flour (gluten free if needed)
  • 1 cup rolled oats (gluten free if needed)
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • ½ cup unsweetened plant milk
  • 12 pitted medjool dates, soft (Soak in hot water if needed
  • 1 tsp vanilla extract
  • ½ cup almond butter
  • 1.5 cups dried cranberries
  • optional: doTERRA 2 drops Cinnamon Bark essential oil
  1. Preheat the oven to 350 F, and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the oat flour, rolled oats, baking soda, and cinnamon.
  3. Next, add the softened dates, vanilla, plant milk, and almond butter to a blender and blend until smooth.
  4. Pour the date mixture into the large bowl with the flour, and stir to combine.
  5. Finally, add the dried cranberries and mix again.
  6. Using a large cookie scoop (1.5 Tbsp), divide the cookie dough onto the baking sheet, spaced about 1 inch apart. The cookies do not spread too much while baking, so the cookie dough can be placed tightly together.
  7. Bake the cookies for 10-12 minutes and remove the pan from the oven.
  8. Cool the cookies on a wire rack.
  9. Store in the refrigerator.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 2 cookies
Recipe by Shalom Homestead at