Vegan Oatmeal Cranberry Chocolate Chip Cookies

posted Dec 10, 2019, updated Mar 28, 2024, by Shana Thomas

Sink your teeth into these delectable dairy-free oatmeal cranberry chocolate chip cookies! Experience the perfect balance of chewy texture and delightful flavor fusion with every bite.

vegan oatmeal cranberry chocolate chip cookies stacked with glass of oat milk

Why you’ll love these cookies

Dairy-free goodness: Indulge guilt-free in these cookies bursting with flavor, sans dairy!
Effortless to make: Whip up a batch in no time—perfect for busy days or spontaneous cravings!
Quick baking time: Enjoy these delicious treats in just 25 minutes or so—no long waits for cookie bliss!

Oatmeal Cranberry Cookie Ingredients

Oat flour: Ground oats that create a flour-like consistency. Oat flour adds a nutty flavor and helps bind the cookie dough together.
Rolled oats: Whole oats that provide texture and chewiness to the cookies.
Baking soda: A leavening agent that helps the cookies rise and spread during baking.
Baking powder: Another leavening agent that assists in making the cookies light and fluffy.
Sea salt: Enhances the flavor of the cookies and balances the sweetness.
Coconut oil: A plant-based oil that serves as a butter substitute, providing moisture and richness to the cookies.
Brown sugar: Adds sweetness and moisture to the cookies, giving them a soft texture.
Pure maple syrup: A natural sweetener that adds sweetness and depth of flavor to the cookies.
Flax eggs: A vegan substitute for eggs made by combining ground flaxseeds with water.
Pure vanilla extract: Enhances the flavor of the cookies and adds a pleasant aroma.
Cranberries: Dried cranberries add tartness and a burst of fruity flavor to the cookies.
Dairy-free chocolate chips: Vegan-friendly chocolate chips made without any dairy products.

How to make these oatmeal cranberry chocolate chip 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.

oatmeal cranberry cookie dough with dried cranberries and vegan chocolate chips in silver bowl

Add the wet ingredients to the mixing bowl: coconut 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 5-10 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.

oatmeal cranberry chocolate cookie dough on tray

Vegan Oatmeal Cranberry Cookie dough pressed down on tray

Line a baking sheet with parchment paper or grease the baking sheet.
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 chocolate chip cookie recipe

Frequently Asked Questions

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with regular all-purpose flour if you prefer. However, keep in mind that the texture and flavor of the cookies may be slightly different.

Can I use instant oats instead of rolled oats?

Instant oats have a finer texture compared to rolled oats, which may affect the texture of the cookies. It is recommended to use rolled oats for the best results as they provide a chewier texture.

Can I omit the flax eggs?

Flax eggs act as a binder in vegan baking, so omitting them may affect the texture of the cookies. However, you can try using other vegan egg substitutes like applesauce or mashed banana if desired.

Can I replace brown sugar with another sweetener?

Yes, you can use alternative sweeteners like coconut sugar or granulated sugar as a replacement for brown sugar. Just note that the flavor and texture of the cookies may be slightly different.

Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries have a different texture and tartness compared to dried cranberries. They may release more moisture during baking, affecting the texture of the cookies. It is recommended to use dried cranberries for this recipe.

Can I use conventional chocolate chips instead of dairy-free chocolate chips?

Yes, you can use regular chocolate chips if you’re not following a vegan diet. However, if you want to keep the cookies vegan, make sure to use dairy-free chocolate chips.

Oatmeal Cookie Variations

Classic Raisin Oatmeal Cookies: Replace cranberries with raisins for a more traditional oatmeal cookie flavor.
Apple Cinnamon Oatmeal Cookies: Add finely diced apples and a sprinkle of cinnamon to the cookie dough for a cozy, fall-inspired treat.
Peanut Butter Oatmeal Cookies: Incorporate creamy peanut butter into the cookie dough for a rich and nutty flavor combination.
Cranberry Orange Oatmeal Cookies: Combine dried cranberries with a hint of orange zest for a zesty twist.
Banana Walnut Oatmeal Cookies: Mash ripe bananas and fold in chopped walnuts to create a moist and flavorful variation.
Chocolate Mint Oatmeal Cookies: Mix in mint-flavored dairy-free chocolate chips or chopped mint chocolate for a refreshing and indulgent treat.

How to store these vegan oatmeal cookies

Allow cookies to cool completely: Let the cookies cool on a wire rack for at least 1 hour before storing. This allows them to firm up and prevents them from becoming soggy.
Store in an airtight container: Place the cooled cookies in an airtight container, such as a cookie jar or a resealable plastic container. Make sure the container is clean and dry before adding the cookies.
Layer with parchment paper: If you are stacking multiple layers of cookies in the container, place a sheet of parchment paper between each layer. This helps prevent them from sticking together and maintains their shape.
Keep in a cool, dry place: Store the container of cookies in a cool area away from direct sunlight and humidity. Avoid storing them near heat sources, such as the oven or stove, as it can cause them to become stale or lose their texture.
Refrigeration or freezing (optional): If you want to extend the shelf life of the cookies, you can refrigerate them for up to one week or freeze them for up to three months. Just ensure they are tightly sealed in an airtight container or freezer bag. Allow frozen cookies to thaw at room temperature before enjoying them.

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