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Vegan Oatmeal Cranberry Cookies: 10 Reasons to Indulge

Vegan Oatmeal Cranberry Cookies
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Soft and chewy vegan oatmeal cranberry cookies made with rolled oats, dried cranberries, coconut, and macadamia nuts. A festive, plant-based treat perfect for holidays or everyday snacking.

Ingredients

Scale
  • ½ cup Vegan Butter (112g)
  • 1 cup Light Brown Sugar (200g)
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Unsulphured Molasses
  • 1 Tablespoon Vanilla Extract
  • 1½ cups Rolled Oats (150g)
  • 1 cup All Purpose Flour (125g)
  • 1 cup Dessicated Coconut (80g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 Tablespoons Soy Milk (or other non-dairy milk)
  • ¾ cup Dried Cranberries (112g)
  • ½ cup Macadamia Nuts, chopped (65g)

Instructions

  1. Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, cream together the vegan butter and brown sugar until well combined.
  3. Add maple syrup, molasses, and vanilla extract, and mix until smooth.
  4. In a separate bowl, combine rolled oats, flour, coconut, baking soda, salt, and cinnamon.
  5. Gradually mix dry ingredients into the wet ingredients until crumbly.
  6. Add soy milk and stir to form a thick dough.
  7. Fold in cranberries and chopped macadamia nuts.
  8. Roll dough into 20 evenly sized balls and place them spaced apart on the baking sheets.
  9. Bake one tray at a time for 12 minutes, until edges are set and tops are golden.
  10. If cookies are puffy, gently flatten them with a fork while still warm.
  11. Let cookies cool on the baking sheet to firm up before serving.

Notes

    Nutrition

    Find it online: https://bakerslider.com/vegan-oatmeal-cranberry-cookies/

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