Go Back
–+ servings
collage of vegan christmas cookies

Best Vegan Christmas Cookie Recipes - Featuring Cranberry Oatmeal Cookies

When it comes to the best vegan Christmas cookie recipes, my vegan cranberry oatmeal cookies are one of favorites. Made with oats, tart cranberries, and almonds, the recipe is easy to make and customize by swapping out the mix-ins as well as using gluten free flour.
Author: Kim Grimmett
5 from 2 votes
Print Save Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 2 Dozen Cookies

Equipment

Ingredients
 

  • ½ cup vegan butter, room temperature
  • 1 cup light brown sugar (215 grams)
  • ½ teaspoon salt (omit if using salted vegan butter)
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons room temperature water)
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant based milk or water
  • 1 ½ cups all-purpose flour (188 grams)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups old-fashioned oats (150 grams)
  • ¾ cup dried cranberries
  • ½ cup sliced almonds

Instructions

  • Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a small bowl, combine 1 tablespoon of flaxseed meal and 3 tablespoons of room temperature water. Set aside for 10–15 minutes to thicken.
  • In a medium bowl, sift the flour, ground cinnamon, baking powder, baking soda, and salt if using. Then mix together with a whisk and set aside.
  • Cream the vegan butter and brown sugar for about 2 minutes on medium speed using an electric hand mixer or stand mixer until it becomes light and fluffy. Do not over whip.
  • Add the vanilla extract, plant milk, and flax egg to the butter and sugar, and mix on low until just blended.
  • Gradually add the dry ingredients a little at a time to the butter mixture, mixing on low just until combined. Fold in the oats, cranberries, and almonds with a rubber spatula by hand or on low with your mixer. Do not overmix.
  • Refrigerate the dough for about 30 minutes. This step is optional but I find it produces the best results.
  • Scoop about 1 heaping tablespoon of dough, form it into a ball, and place it on the prepared baking sheets. Then repeat the process leaving 2 inches of space between each cookie. Gently flatten each cookie.
  • Bake the cookies for 12-14 minutes, until the edges and bottoms are lightly browned. If you bake more than one sheet at a time I suggest you rotate the pans halfway through the baking time.
  • When done, let cookies sit on baking sheets for about 5 minutes, then transfer to a wire cooling rack. You want to let them set.
  • Store in an airtight container for up to 5 days at room temperature or in the freezer for up to 3 months.

Notes

  1. Use a digital scale for the best results.
  2. Feel free to swap cranberries with raisins or chocolate chips.
  3. I use an electric mixer to make the cookies, but you can easily make them by hand with some elbow grease.

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5.6g | Saturated Fat: 1.1g | Sodium: 60mg | Potassium: 50mg | Fiber: 1.5g | Sugar: 9g | Vitamin A: 10IU | Calcium: 20mg | Iron: 0.7mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!