Get ready to transform your baking game with these irresistible vegan oatmeal cranberry cookies that are not just delicious, but also packed with wholesome ingredients! Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves mouth-watering cookies, this recipe will become your new obsession. Imagine biting into a perfectly crisp yet chewy cookie bursting with the sweet-tart flavor of cranberries and the comforting warmth of rolled oats – all without any animal products!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, melt the coconut oil if it is solid. You can do this by microwaving it in short bursts or heating it gently on the stovetop.
- Once the coconut oil is melted, add the brown sugar and maple syrup to the bowl. Whisk these wet ingredients together until they are smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix. The dough should be slightly sticky.
- Fold in the dried cranberries, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may look a bit soft but will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious vegan oatmeal cranberry cookies with a glass of plant-based milk or your favorite beverage!
Tips
- Use room temperature ingredients for better mixing and consistent texture.
- Don't overmix the dough – this can lead to tough cookies. Mix just until ingredients are combined.
- For extra flavor, try toasting the oats lightly before mixing them into the dough.
- If the dough seems too dry, add a tablespoon of plant-based milk to achieve the right consistency.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Allow cookies to cool completely on the rack to achieve the perfect texture.
- Store in an airtight container for up to 5 days to maintain freshness.
- For a fun variation, try adding chopped nuts or using different dried fruits like raisins or blueberries.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 22g
Protein: 2g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
