Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring even surface coverage.
2. In a large mixing bowl, combine rolled oats, almond flour, cinnamon, and baking powder. Whisk these dry ingredients together until well integrated and no clumps remain.
3. In a separate medium bowl, mix honey and unsweetened applesauce until smooth and fully combined, creating a wet ingredient base.
4. Pour the wet ingredients into the dry ingredient mixture, stirring gently with a wooden spoon or spatula until a cohesive dough forms.
5. Fold in dried cranberries and chopped walnuts, distributing them evenly throughout the cookie dough.
6. Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Gently flatten each cookie mound with the back of a spoon or your fingertips to create a uniform circular shape, approximately 1/2 inch thick.
8. Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden and cookies appear set.
9. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.