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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!!
Course Dessert, Snack
Cuisine American
Keyword cranberry cookies recipe, oatmeal cranberry cookies,
Prep Time 5 minutes
Cook Time 15 minutes
Servings 20
Calories 145kcal


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*


  • 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!


  • 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