2. Shape & Bake
- Scoop dough into 12–14 cookies on a lined baking sheet. Use a cookie scoop or spoon to keep portions even for uniform baking.
- Press each portion lightly to flatten. These cookies spread only slightly, so shaping them beforehand helps achieve the ideal thickness.
- Bake for 10–12 minutes at 350°F, or until the edges turn lightly golden. The centers may appear soft—this ensures a chewy texture once cooled.
- Cool the cookies on the sheet for 10 minutes before transferring. They firm as they cool, achieving their final texture.
Tips & Tricks
- For chewier cookies, underbake by 1 minute.
- Add 2 tbsp peanut butter or almond butter for extra richness.
- Store airtight for 4–5 days or freeze up to 2 months.
These sugar-free cookies offer the perfect balance of hearty oats and bright cranberry—comforting, wholesome, and wonderfully satisfying.
