These oatmeal cranberry cookies are healthy, chewy, and made with dairy-free chocolate chips. The mixture of cranberries and chocolate blend so well together.
They are great any time of year, especially during the holidays. Bake these Christmas cookies with family during the holidays & give them as gifts. Or, simply, bake a batch of cookies, add them to an airtight jar and snack on them throughout the week. This recipe is very customizable. You can use whatever dried fruit you have on hand. You can make cranberry orange cookies, oatmeal blueberry cookies, or even make white chocolate cranberry oatmeal cookies. The options are endless.
Oatmeal Cranberry Cookie Ingredients
- Oat flour
- Rolled oats
- Baking soda
- Baking powder
- Sea salt
- Grapeseed oil ( or oil of your choice)
- Brown Sugar (or, coconut sugar, chopped dates)
- Pure maple syrup
- flax eggs
- Pure vanilla extract
- Cranberries
- Dairy-free chocolate chips
How to make these oatmeal cranberry cookies
- Preheat oven to 350°F. In a medium bowl, mix all the dry ingredients: oat flour, rolled oats, baking soda, baking powder, and sea salt.
- Add the wet ingredients to the mixing bowl: grapeseed oil, brown sugar, maple syrup, flax eggs, and pure vanilla. Mix until thoroughly combined.
- Mix until you get a sticky and thoroughly combined ball of soft dough. Add in cranberries and chocolate chips.
- Cover the bowl of oatmeal cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.
- Line a baking sheet with parchment paper or greased pan.
- Scoop 1-2 tablespoons of oatmeal cookie dough onto the baking sheet. Use a fork to flatten cookies into a circle—they will not spread during baking.
- Bake for 10-12 minutes. Allow the vegan oat cranberry cookies to cool completely before eating.
Oatmeal Cranberry Cookies
These vegan oatmeal cranberry cookies healthy, soft, and made with chocolate chips. The mixture of cranberries and chocolate taste wonderful together. Enjoy with non-dairy milk!!
Ingredients
Wet Ingredients
- 1/4 cup grapeseed oil
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
- 1 tsp pure vanilla extract
Dry Ingredients
- 1.5 cups oat flour
- 1/2 cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup dried cranberries chopped
- 3/4 cup chocolate chips dairy-free*
Instructions
- Preheat oven to 350°F. In a medium bowl, mix all the dry ingredients: oat flour, rolled oats, baking soda, baking powder, and sea salt.
- Add the wet ingredients to the mixing bowl: grapeseed oil, brown sugar, maple syrup, flax eggs, and pure vanilla. Mix until thoroughly combined.
- Mix until you get a sticky and thoroughly combined ball of soft dough. Add in cranberries and chocolate chips.
- Cover the bowl of oatmeal cookie dough. Let sit for 10-15 minutes on the countertop or table—this allows the dry mixture to absorb the wet mixture and become more cohesive.
- Line a baking sheet with parchment paper or greased pan.
- Scoop 1-2 tablespoons of oatmeal cookie dough onto the baking sheet. Use a fork to flatten cookies into a circle—the cookies will not spread during baking.
- Bake for 10-12 minutes. Allow the vegan oatmeal cranberry cookies to cool completely before eating. Enjoy!
Notes
- Store oatmeal cranberry cookies in an airtight container at room temperature for up to two weeks.
- The cookies can be stored in a freezer for up to a month.
- *Enjoy Life dairy-free chocolate chips
More Vegan dessert recipes:
- PUMPKIN SPICE ENERGY BITES (NO-BAKE)
- VEGAN CHOCOLATE FONDUE WITH COCONUT MILK
- EASY GRILLED PEACHES RECIPE
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