The Best German Oatmeal Cookie Recipe: A Wholesome Treat Rooted in Tradition
These German oatmeal cookies are a rustic, nourishing twist on a classic treat. Lightly sweetened, rich in texture, and packed with cranberries, almonds, and a hint of lemon zest, they’re the perfect companion to coffee or tea. Simple to make and full of old-world charm, they’re a wholesome indulgence rooted in tradition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: German-Inspired
Ingredients
Scale
- 1 cup oatmeal (rolled oats)
- 80 g almonds, chopped
- 80 g dried cranberries
- Zest of 1 lemon
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanillin or vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the oatmeal, chopped almonds, dried cranberries, and lemon zest.
- In a separate bowl, whisk the egg with the melted butter and vanillin until smooth.
- Combine the wet ingredients with the dry ingredients and mix until everything is evenly coated and the mixture begins to stick together.
- Scoop out small mounds (about 1.5 tablespoons) and place them on the prepared baking sheet. Flatten slightly if desired.
- Bake for 12–15 minutes, or until the edges are golden and the cookies are firm to the touch.
- Remove from the oven and let cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
Notes
- For extra crunch, toast the almonds lightly before adding them to the mix.
- You can substitute raisins or chopped dates for cranberries.
- If using vanilla extract instead of vanillin, a pure extract will add deeper flavor.
- For a gluten-free version, make sure your oats are certified gluten-free.
- These cookies store well in an airtight container for up to 5 days.