Vegan Cranberry Oatmeal Cookies
Vegan Cranberry Oatmeal Cookies, a soft and chewy plant-based oatmeal cookie recipe with chopped dried cranberries. Bakes in only 10 minutes!
Equipment
- 1 handheld mixer or kitchen stand mixer
- 1 large mixing bowl
- 1 measuring cup set
- 1 baking sheet
- 1 silicone baking mat or parchment paper
- 1 cookie cooler rack
Ingredients
- ½ cup vegan butter softened
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- ½ cup dried cranberries chopped
- 2 tablespoons plant-based milk if needed (see instructions)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Mix butter: Add softened vegan butter, light brown sugar, and vanilla extract to a large mixing bowl. Then, using your handheld mixer, beat until the sugar and vanilla are whipped into the butter, about 2 minutes.½ cup vegan butter, ⅔ cup light brown sugar, 1 teaspoon vanilla extract
- Add dry ingredients: Add flour, cinnamon, baking soda, and salt to the mixing bowl. Mix until well combined, mixture should be soft but not runny.¾ cup all purpose flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- Add oat and cranberries: Next, add the rolled oats and chopped cranberries to the bowl and mix until well combined with the other ingredient mixture. The final cookie batter should be thick and somewhat wet; it should not be dry and crumbly. If your batter is on dry side, add a small amount of plant-based milk (about 1-2 tablespoons) to get to desired consistency (see photo steps in recipe post step four, as an example).1 ½ cups rolled oats, ½ cup dried cranberries, 2 tablespoons plant-based milk
- Add cookie dough to baking sheet: Scoop 1 tablespoon of cookie batter for each cookie onto a lined baking sheet; the batter should make about 12 cookies. For a thinner cookie, press the batter down with a spatula before baking.
- Bake cookies: Place the baking sheet in the oven to bake for 10-13 minutes. For chewier, softer cookies, bake for only 10 or 11 minutes; the cookies may not look done, but leave them on the baking sheet for 2 minutes after removing them from the oven and they will firm up but remain soft. For firmer cookies, cook for 12-13 minutes. Remove cookies to a cooling rack and let cool before eating.
Notes
Prep ahead: The cookie batter can be prepped up to 1 day ahead of time, or can be frozen into scoops and then pulled from the freezer when ready to cook.
Leftovers and storage: Store leftover cookies in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before eating.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients.
Nutrition
Serving: 1cookieCalories: 186kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 161mgPotassium: 69mgFiber: 2gSugar: 16gVitamin A: 365IUVitamin C: 0.02mgCalcium: 22mgIron: 1mg
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