Healthy Vegan Oatmeal Cranberry Cookies
Healthy Oatmeal Cranberry Cookies: warm, cozy spices with chewy oats and sweet ‘n tart cranberries in the best vegan oatmeal cranberry cookies recipe!
Servings: 15 cookies
Ingredients
Dry Ingredients
- ½ cup gluten free oat flour if using homemade, make sure it’s very finely ground (not coarse)*
- 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
Wet Ingredients
- ¼ cup melted coconut oil
- 5 tablespoons coconut sugar
- 1 flax egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
Add-ins
- ½ cup dried cranberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in cranberries. Dough will be very sticky and wet.
- Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies to desired thickness.
- Bake for 12-16 minutes. Mine took 14 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!
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Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could result in crumbly, fall-apart cookies.
Storing Instructions: Store in an airtight container for 1-2 weeks.
Freezing Instructions: Store in a freezer-friendly container for 1-2 months. Before enjoying, allow to thaw for 10-15 minutes, or until soft enough to bite into. Otherwise, you can heat these cookies in the microwave in 10-second increments until slightly soft.