Vegan Cranberry Oatmeal Cookies
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These vegan cranberry oatmeal cookies are thick, chewy, and loaded with tart fresh cranberries and your choice of white or dark chocolate chips. Simple pantry ingredients and flax eggs come together for holiday flavor without any dairy or eggs.
The combination of hearty oats, tangy cranberries, and sweet chocolate creates a balanced flavor in every bite. These cranberry white chocolate oatmeal cookies bake up thick and soft thanks to the vegan butter and 30-minute chill time. You can also make them gluten-free by using certified gluten-free oats and a gluten-free flour blend.
Why You’ll Love These Vegan Cranberry Oatmeal Cookies
- Thick and chewy texture: Chilling the dough for 30 minutes before baking prevents spreading and gives you bakery-style thick cookies with soft centers.
- Fresh cranberry flavor: While you can use dried cranberries, fresh cranberries add a tart burst that balances the sweetness from the chocolate chips and brown sugar. They’re available fresh from October through December.
- Naturally vegan and customizable: These vegan cookies use flax eggs as a binder and work beautifully. You can easily make them gluten-free by swapping in gluten-free flour and oats.
- Festive and inclusive: The red cranberries make these cranberry white chocolate oatmeal cookies look festive with their holiday colors. A dairy-free option that everyone can enjoy.
- Make-ahead friendly: You can chill the dough for up to 24 hours or freeze the dough balls for up to 2 months. Bake fresh cookies right from the freezer.
- Simple ingredients: You likely have everything you need in your pantry. No specialty vegan ingredients required beyond vegan butter and dairy-free chocolate chips.
Ingredients You Need for Vegan Cranberry Oatmeal Cookies
Vegan white chocolate Cranberry Oatmeal Cookies Recipe
- 1 cup vegan butter and cooled to room temperature
- ¾ cup organic brown sugar
- ¼ cup organic sugar
- 2 flax eggs
- ½ teaspoon orange extract or 1 teaspoon vanilla extract or vanilla bean paste
- 1 ½ cups all-purpose flour or use a cup-for-cup gluten free flour blend
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ⅓ cups old-fashioned oats, use gluten free oats if wanting gluten free cookies
- 1 ½ cups fresh cranberries, can also use dried cranberries
- 1 cup dairy-free white chocolate chips or dark chocolate chips
Ingredient Notes and Substitutions
- Vegan butter: Use a stick-style vegan butter like Earth Balance or Miyoko’s. Melt it in the microwave, then let it cool completely to room temperature before mixing with the sugars. If the butter is too warm, your cookies will spread.
- Flax eggs: Mix 2 tablespoons ground flaxseed with 5 tablespoons water and let sit for 5 minutes until thickened. This works as a binder in place of chicken eggs.
- Brown sugar: The molasses in brown sugar adds moisture and chewiness. Light or dark brown sugar both work.
- Orange extract: This brightens the cranberry flavor. If you don’t have it, vanilla extract works fine. You can also add 1 teaspoon of orange zest for extra citrus flavor.
- All-purpose flour: Regular all-purpose flour works perfectly. For gluten-free vegan oatmeal cookies, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Cornstarch: This helps keep the cookies tender and soft. Don’t skip it.
- Old-fashioned oats: Use rolled oats, not quick oats or instant oats. Quick oats will make the cookies too dense.
- Fresh cranberries: Fresh cranberries add tart bursts throughout the cookies. You can substitute dried cranberries, but the flavor will be sweeter and less tangy. If using frozen cranberries, don’t thaw them first.
- Dairy-free chocolate chips: Enjoy Life, Lily’s, and Hu Kitchen all make good vegan chocolate chips. White chocolate chips look festive with the red cranberries, but dark chocolate works beautifully too.
Instructions How to Make Vegan Cranberry Oatmeal Cookies
Melt the butter
- Melt the vegan butter in a microwave-safe bowl until completely melted. Let it cool to room temperature while you prepare the other ingredients.
Mix dry ingredients
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon. Set aside.
Mix wet ingredients
- In a large bowl, use a hand mixer or stand mixer to beat the cooled melted butter with brown sugar and granulated sugar for 1 to 2 minutes until glossy and well combined.
- Add flax eggs and orange extract. Mix until smooth.
Make the dough
- Stir in the dry ingredients until just combined. Don’t overmix.
- Fold in oats, cranberries, and chocolate chips. Mix gently until evenly distributed.
Scoop, chill, and bake
- Line a baking sheet with parchment paper. Use a large cookie scoop (1/4 cup) to scoop dough portions, roll into balls, and place on the sheet. Refrigerate for 30 minutes. This step is important for thick cookies.
- Preheat oven to 350°F. Place 6 chilled dough balls on a parchment-lined baking sheet, spacing them 2-3 inches apart.
- Bake 14 to 16 minutes, until edges are golden and centers look just set. Don’t overbake.
- Cool cranberry chocolate chip cookies on the baking sheet for 10 minutes (they’ll firm up as they cool), then transfer to a wire rack. Repeat with remaining dough.
Tips for Perfect Vegan Oatmeal Cookies
- Cool the butter completely: Make sure your melted vegan butter has cooled to room temperature before mixing with the sugars. Warm butter will cause the cookies to spread too much.
- Don’t skip the chill time: Chilling the dough for 30 minutes keeps the cookies thick and bakery-style. Cold dough spreads less in the oven.
- Use a large cookie scoop: A 1/4 cup cookie scoop gives you perfectly sized, uniform cookies. Consistent size means they bake evenly.
- Don’t overbake: Remove the cookies when the edges are golden but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet.
- Space cookies properly: Only bake 6 large cookies per sheet. They need room to spread slightly without touching.
- Let them cool on the sheet: These vegan cookies are very soft when hot. Let them cool on the baking sheet for 10 minutes before moving them to prevent breaking.
How to Store Vegan Cranberry Oatmeal Cookies
- Room temperature: Store baked cookies in an airtight container at room temperature for up to 4 days. They’ll be soft and chewy oatmeal cookies.
- Refrigerator: These cookies can be refrigerated for up to 1 week. The fresh cranberries stay fresher longer in the fridge.
- Freezer (baked cookies): Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 20-30 minutes.
- Freezer (dough balls): Freeze unbaked cookie dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen at 350°F, adding 1 to 2 extra minutes to the baking time.
- Make ahead: You can chill scooped dough balls in the refrigerator for up to 24 hours. If they’re very firm from the fridge, let them sit at room temperature for 10 minutes before baking.
Vegan Cookie Variations
- Add nuts: Fold in 1/2 cup chopped pecans, hazelnuts or walnuts for extra crunch and flavor.
- Use dried cranberries: Swap fresh cranberries for dried cranberries if fresh aren’t available. The cookies will be sweeter with less tartness.
- Try different chocolate: Use dark chocolate chips, semi-sweet chocolate chips, or a mix of white and dark chocolate.
- Add orange zest: Stir in 1 teaspoon of fresh orange zest along with the orange extract for extra citrus flavor.
- Make them smaller: Use a smaller cookie scoop for bite-sized cookies. Reduce baking time to 10-12 minutes.
- Add coconut: Mix in 1/2 cup unsweetened shredded coconut for a tropical twist.
- Swap the fruit: Replace cranberries with dried cherries, raisins, or chopped dried apricots.
Vegan Oatmeal Cookie FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats will make the cookies denser and less chewy. Stick with old-fashioned rolled oats for the best texture.
Why are my vegan cookies spreading too much?
The butter was likely too warm when you mixed the dough, or you skipped the 30-minute chill. Make sure the melted butter has cooled completely and always chill the dough balls before baking.
Can I make these cranberry chocolate chip cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend (like Bob’s Red Mill) and certified gluten-free oats. The texture will be slightly different but still delicious.
What can I use instead of flax eggs?
You can use chia eggs (2 tablespoons chia seeds mixed with 5 tablespoons water). Commercial egg replacers like Bob’s Red Mill or Ener-G also work.
Can I use frozen cranberries?
Yes. Don’t thaw them first. Use frozen cranberries straight from the freezer.
My cranberry chocolate chip cookies are too flat. What happened?
This usually means the butter wasn’t fully cooled, or the dough wasn’t chilled long enough. Make sure to refrigerate the dough balls for the full 30 minutes.
Can I add more cranberries?
You can add up to 2 cups of cranberries if you love them. The cookies will be more tart.
If you’re looking for a delicious holiday cookie recipe, these vegan cranberry chocolate chip cookies bring together chewy oats, tart cranberries, and sweet chocolate in a balanced bite. The simple plant-based ingredients mean anyone can enjoy them.
The 30-minute chill time is worth it for those thick, bakery-style cookies. Make a double batch and freeze half the dough for fresh cookies anytime.
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More Holiday Recipes
- 45 Incredible Vegan Cranberry Recipes
- Best Vegan Chocolate Chip Oatmeal Cookies
- Vegan Banana Oatmeal Cookies
- Soft Baked Peanut Butter Banana Oatmeal Bars
- Vegan Cranberry Orange Banana Muffins
Vegan Cranberry Oatmeal Cookies
These vegan cranberry oatmeal cookies are thick, chewy, and loaded with tart fresh cranberries and your choice of white or dark chocolate chips. Simple pantry ingredients and flax eggs come together for holiday flavor without any dairy or eggs.
Equipment
- Baking sheets
- Parchment Paper
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Large cookie scoop (1/4 cup)
Ingredients
- 1 cup vegan butter melted and cooled to room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 flax eggs 2 tablespoons ground flaxseed + 5 tablespoons water, mixed and set for 5 minutes
- 1/2 teaspoon orange extract or 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour or cup-for-cup gluten-free flour blend
- 1 tablespoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/3 cups old-fashioned oats use gluten-free oats if needed
- 1 1/2 cups fresh cranberries can also use dried cranberries
- 1 cup dairy-free white chocolate chips or dark chocolate chips
Instructions
- Melt the vegan butter in a microwave-safe bowl until completely melted. Let it cool to room temperature while you prepare the other ingredients.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, use a hand mixer or stand mixer to beat the cooled melted butter with brown sugar and granulated sugar for 1 to 2 minutes until glossy and well combined.
- Add flax eggs and orange extract. Mix until smooth.
- Stir in the dry ingredients until just combined. Don't overmix.
- Fold in oats, cranberries, and chocolate chips. Mix gently until evenly distributed.
- Line a baking sheet with parchment paper. Use a large cookie scoop (1/4 cup) to scoop dough portions, roll into balls, and place on the sheet. Refrigerate for 30 minutes.
- Preheat oven to 350°F. Place 6 chilled dough balls on a parchment-lined baking sheet, spacing them 2-3 inches apart.
- Bake 14 to 16 minutes, until edges are golden and centers look just set. Don't overbake.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Repeat with remaining dough.
Notes
Thickness tips: Make sure butter is fully cool and do not skip the 30 minute chill.
Make ahead: Chill scooped dough up to 24 hours. If very firm, rest at room temperature 10 minutes before baking.
Freezer friendly: Freeze dough balls on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
Gluten-free: Use a cup-for-cup gluten-free flour blend and certified gluten-free oats.
Flavor swaps: Add 1 teaspoon orange zest, use pecans or walnuts, or try different chocolate chips.
