Vegan Oatmeal Cranberry Cookies

Introducing vegan oatmeal cranberry cookies – a delicious blend of wholesome ingredients and tart cranberries. These cookies are a delightful twist on a classic favorite, offering a perfect balance of chewy oats and tangy cranberries.

Whether you’re craving a sweet snack or a wholesome treat, these cookies are sure to satisfy your cravings.

During a recent trip to a cozy mountain cabin, I was introduced to the joy of vegan oatmeal cranberry cookies. As I sat by the fireplace, savoring the warmth and tranquility of the mountains, I indulged in a freshly baked cookie.

The combination of chewy oats and tart cranberries was simply irresistible. Since then, these cookies have become a favorite in my household. What I love most about them is the burst of flavor from the cranberries, perfectly complemented by the hearty oats.

Servings: Makes 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan

Ingredients:

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 cup dried cranberries

Equipment/Utensils Required:

• Mixing bowls
• Whisk
• Spatula
• Baking sheet
• Parchment paper

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
3. In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, and applesauce until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
5. Fold in the dried cranberries until evenly distributed.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
7. Flatten each cookie slightly with the back of a spoon or your fingers.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per serving):

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 6g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 2g

Vitamins and Minerals (%DV per serving):

1. Vitamin A: 0%
2. Vitamin C: 0%
3. Calcium: 1%
4. Iron: 6%
5. Potassium: 2%

Vegan Oatmeal Cranberry Cookies

jenny

During a recent trip to a cozy mountain cabin, I was introduced to the joy of vegan oatmeal cranberry cookies. As I sat by the fireplace, savoring the warmth and tranquility of the mountains, I indulged in a freshly baked cookie. The combination of chewy oats and tart cranberries was simply irresistible. Since then, these cookies have become a favorite in my household. What I love most about them is the burst of flavor from the cranberries, perfectly complemented by the hearty oats.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine vegan

Servings 12 cookies

Calories 180 kcal

Ingredients

  

• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil melted
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 cup dried cranberries

Instructions

 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
• In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, and applesauce until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
• Fold in the dried cranberries until evenly distributed.
• Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
• Flatten each cookie slightly with the back of a spoon or your fingers.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Nutritional Information (per serving):

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 6g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 2g

Vitamins and Minerals (%DV per serving):

1. Vitamin A: 0%
2. Vitamin C: 0%
3. Calcium: 1%
4. Iron: 6%
5. Potassium: 2%