Print

Vegan Oatmeal Cranberry Cookies

Close-up of vegan oatmeal cranberry cookies with oats and dried cranberries on parchment paper.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Vegan Oatmeal Cranberry Cookies are chewy, soft-centered, and spiced to perfection. A healthy, plant-based treat made with wholesome oats, tart dried cranberries, and warm spices like cinnamon and nutmeg. They’re gluten-free, dairy-free, egg-free, and perfect for the holidays or anytime snacking.

Ingredients

Scale
  • ½ cup gluten-free oat flour
  • 1 ¼ cups gluten-free rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cardamom
  • ¼ teaspoon salt
  • ¼ cup melted coconut oil
  • 5 tablespoons coconut sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • ½ cup dried cranberries

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together oat flour, rolled oats, baking powder, cinnamon, nutmeg, cardamom, and salt.
  3. In a separate bowl, whisk together melted coconut oil, coconut sugar, flax egg, vanilla extract, and maple syrup until fully combined.
  4. Pour wet mixture into dry ingredients and stir until a sticky dough forms.
  5. Gently fold in the dried cranberries without crushing them.
  6. Using a cookie scoop, drop dough onto the baking sheet and flatten slightly with a fork.
  7. Bake for 12–16 minutes, until edges are golden and centers are still soft.
  8. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use finely ground oat flour and sift if making at home.
  • To make nut-free, skip any optional nut add-ins.
  • For crispier cookies, bake closer to 16 minutes.
  • Cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.
  • Soak cranberries in orange juice for a citrusy twist.

Nutrition