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.
Servings: 18 cookies
Calories: 220kcal
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.