Vegan Cranberry Oatmeal Cookies
My vegan cranberry oatmeal cookies recipe is the perfect combination of chewy and crispy with a blend of wholesome oats, tart cranberries, and rich almonds. It's a super easy vegan cookie recipe made with basic ingredients.
Servings: 2 Dozen Cookies
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 with 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. Set aside.
- Cream the vegan butter and brown sugar for about 2 minutes on medium speed using an electric hand mixer or stand mixer. It will become 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 wet 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 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.
- Store in an airtight container for up to 5 days at room temperature or in the freezer for up to 3 months.
Notes
- Use a scale for the best results.
- Feel free to swap cranberries with raisins or chocolate chips.
- 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
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