These vegan cranberry oatmeal cookies are thick, crumbly and loaded with cranberries and dark chocolate chunks. You can have a batch ready in under 20 minutes, with only 8 ingredients!
I’ve always been a huge fan of oatmeal cookies, and no matter what I mix into them, they always end up tasting amazing. Inspired by my Chocolate Oatmeal Cookies (have you checked them out yet?), I created these dark chocolate cranberry cookies.
These cranberry chocolate oatmeal cookies are healthier than your typical cookie. Here's what you'll love about them. They are:
- Vegan
- Refined sugar free
- Made with only 8 ingredients
- Ready in under 20 minutes
Ingredients You'll Need to Make Cranberry Oatmeal Cookies
To make these cranberry cookies, all you need are a few basic ingredients and about ten minutes of your time. Whip up a batch with:
- Rolled oats - use old-fashioned rolled oats. Quick oats don't work and make the cookies too mushy.
- Flour - all-purpose flour does the trick in this recipe.
- Baking powder - acts as a leavening agent. Make sure to measure it precisely for soft yet not too soft cookies.
- Salt - helps to bring out the sweet flavours and pairs wonderfully with dark chocolate.
- Coconut oil - use refined coconut oil that has a very neutral flavour.
- Agave syrup - sweetens the cookies and keeps them refined sugar free.
- Dark chocolate chunks - I opted for dark chocolate chunks instead of chocolate chips because I love how they melt into the cookie when they bake, but if you prefer classic chocolate chips, you can go crazy with those as well.
- Dried cranberries - if you’re not a big fan of dried cranberries, you can easily replace them with raisins
How to Make Vegan Cranberry Oatmeal Cookies
To make these cookies, you won’t need any of the usual cookie baking suspects. Don’t worry, the recipe survives just fine without them, resulting in sweet, crumbly, chocolate and cranberry packed cookies that will melt in your mouth. Here's how you do it.
Prepare the Dough
Combine oats, flour, baking powder and salt. Then, whisk together coconut oil and agave syrup in a separate bowl. Combine dry and wet ingredients, and stir in the chocolate chunks and cranberries.
Shape the Cookies
With a cookie dough scoop or spoon, form 12 dough balls. The dough might be e bit crumbly, so make sure to press it tightly into the scoop. Place them on the baking sheet and lightly flatten them with your hand.
Bake and Enjoy
Bake for 8 minutes, until they look golden brown, yet still soft to the touch.
Remove from the oven and leave the cookies on the baking sheet for another 10 minutes or so. Transfer them to a wire rack and let them cool completely. You can store the cookies in an airtight container at room temperature for up to a week.
Vegan Cranberry Oatmeal Cookies Q&A
How Long Do They Keep?
You can store these oatmeal cookies in an airtight container at room temperature for up to a week.
Can I Freeze These Cookies?
Yes. Allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag or sealed container. They will keep in the freezer for up to 3 or 4 weeks.
Looking for a Different Vegan Cookie Recipe?
If you like cookies half as much as I do, make sure to also check out these chocolate oatmeal cookies, coconut cookies, gluten-free snickerdoodles or lemon cookies.
Click here for a complete list of vegan cookie recipes.
Vegan Cranberry Oatmeal Cookies
ingredients
- 2 cups rolled oats
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 tablespoons coconut oil, melted
- ¼ cup agave syrup
- ⅓ cup dark chocolate chunks
- ½ cup dried cranberries
instructions
- Preheat the oven to 190°C (375°F) and line a standard cookie sheet with parchment paper.
- Combine oats, flour, baking powder and salt.
- In a separate bowl, whisk together coconut oil and agave syrup. Combine dry and wet ingredients, and stir in chocolate chunks and cranberries.
- With a cookie dough scoop or spoon, form 12 dough balls, place them on the baking sheet and lightly flatten them with your hand.
- Bake for 8 minutes, until they look golden brown, yet still soft to the touch.
- Remove from the oven and leave the cookies on the baking sheet for another 10 minutes or so. Transfer them to a wire rack and let them cool completely. You can store the cookies in an airtight container at room temperature for up to a week.
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