Vegan Oatmeal Cranberry Cookies – Loving It Vegan


Gentle and chewy vegan oatmeal cranberry cookies loaded with cranberries, macadamia nuts and a contact of molasses. The right vacation cookie!

Vegan oatmeal cranberry cookies stacked up on a gray plate.

Oatmeal cookies are considered one of my FAVORITE vacation cookies. Add cranberries and macadamias and they’re merely excellent!

They’re loaded with taste, gentle and chewy on the within, crunchy on the skin, with a stunning trace of molasses to spherical out these vacation flavors superbly.

So in case you’re baking cookies for Santa, or, you recognize, visitors, these vegan oatmeal cranberry cookies should be on the high of your listing (alongside our vegan brown sugar cookies, vegan butter cookies and vegan snickerdoodles)

And in case you love a very good oatmeal cookie then additionally try our vegan oatmeal cookies, vegan oatmeal raisin cookies, vegan oatmeal chocolate chip cookies, vegan pumpkin oatmeal cookies and vegan cowboy cookies. You’ll additionally love our vegan granola, vegan oatmeal bars, vegan granola bars and vegan oatmeal pancakes.

Recipe Substances:

Labeled ingredients for vegan oatmeal cranberry cookies.

Ingredient Notes

  • Dried cranberries – entire dried cranberries work nice and don’t should be chopped as long as they aren’t too massive. If they’re fairly massive then fairly chop them first in any other case they are going to fall out of the cookies.
  • Molasses – this recipe makes use of simply 1 tablespoon of molasses for a touch of molasses taste.  Grandma’s Molasses is an efficient model of unsulpured molasses in case you’re within the USA.
  • Macadamias – uncooked macadamias needs to be roughly chopped earlier than including them to the cookie dough. You’ll be able to omit them in case you like or swap for one thing like chopped pecans or hazelnuts.
  • Coconut – dessicated coconut is also called finely shredded coconut or unsweetened shredded coconut.
  • Soy milk – might be switched for a unique non-dairy milk.
Stack of three oatmeal cranberry cookies.

Step By Step Directions

You’ll discover full directions and measurements within the recipe card on the backside of the publish. It is a abstract of the method to go together with the method images.

  • Add vegan butter and lightweight brown sugar to the bowl of your stand mixer (or you should use a big bowl with a handheld mixer) and beat till effectively mixed.
Vegan butter and light brown sugar added to stand mixer and beaten together.
  • Add maple syrup, molasses and vanilla extract and beat in till effectively blended.
Molasses and vanilla added to stand mixer and mixed in.
  • In a separate bowl add rolled oats, all goal flour, dessicated coconut, baking soda, salt and cinnamon and blend collectively.
Dry ingredients added to mixing bowl and mixed.
  • Add the dry substances in with the moist and blend in with a spoon or spatula till crumbly.
Dry ingredients added to wet and mixed until crumbly.
  • Add the soy milk and blend right into a thick cookie dough.
Soy milk added and mixed into a cookie dough.
  • Add cranberries and chopped macadamias and blend in.
Cranberries and macadamia nuts added to cookie dough and mixed in.
  • Roll the dough into balls and place them evenly onto parchment lined baking sheets. Goal to get 20 cookies from the batch and unfold them out over two trays (10 cookies per tray).
  • Bake one tray at a time at 350°F for 12 minutes. The tops will probably be golden brown and the perimeters will probably be agency however they are going to nonetheless be very gentle within the center.
  • If they’re nonetheless very puffy then press down on them gently with a fork to flatten them when they’re nonetheless heat and gentle.
Cookie dough rolled into balls on a parchment lined tray and baked.
  • Depart the cookies on the tray to agency up and funky down.
Oatmeal cranberry cookies on a parchment lined baking sheet.
  • Your cookies are able to serve!
Cookies in a stack.

Baker’s Ideas

Weigh your substances for the perfect accuracy. Need excellent ends in baking each time? Get a meals scale! I extremely advocate weighing out your flour, oats and sugar on a meals scale for excellent cookies each time.

Unfold the cookies over two trays. You’ll be able to match these cookies on one tray, however I don’t actually advocate it as a result of they will find yourself baking collectively. So it’s most best to unfold them out over two massive cookie trays.

Bake one tray at a time. However you continue to need to bake them one cookie tray at a time. Baking each trays concurrently ends in uneven baking.

Flatten with a fork after baking. If the cookies don’t flatten on their very own whereas baking, then gently flatten them with a fork after they come out of the oven heat and gentle.

Vegan oatmeal cranberry cookies in a stack.

Oatmeal Cranberry Cookies FAQ

Can recent cranberries be used as a substitute of dried cranberries?

You need to use recent or frozen cranberries as a substitute of the dried cranberries. Should you’re utilizing frozen cranberries then simply add them to the cookie dough frozen, no must thaw them first.

Are you able to make these cookies gluten free?

These cookies adapt tremendous effectively to gluten free, simply use a gluten free all goal baking mix.

Close up on a stack of cookies.

Storing and Freezing

Maintain them saved within the fridge or at room temperature for as much as per week. They’re freezer pleasant as much as 3 months.

Oatmeal cranberry cookie broken in half.

Extra Scrumptious Vegan Christmas Cookies

Did you make this recipe? Be sure you depart a remark and ranking under!

Vegan oatmeal cranberry cookies in a stack.

Vegan Oatmeal Cranberry Cookies

Gentle and chewy vegan oatmeal cranberry cookies loaded with cranberries, macadamia nuts and a contact of molasses. The right vacation cookie!

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Fee

Course: Dessert

Delicacies: American

Food regimen: Vegan

Prep Time: 15 minutes

Prepare dinner Time: 12 minutes

Complete Time: 27 minutes

Servings: 20

Energy: 198kcal

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Directions

  • Preheat the oven to 350°F (180°C) and line two massive cookie sheets with parchment paper.

  • Add vegan butter and lightweight brown sugar to the bowl of your stand mixer (or you should use a big bowl with a handheld mixer) and beat till effectively mixed.

  • Add maple syrup, molasses and vanilla extract and beat in till effectively blended.

  • In a separate bowl add rolled oats, all goal flour, dessicated coconut, baking soda, salt and cinnamon and blend collectively.

  • Add the dry substances in with the moist and blend in with a spoon or spatula till crumbly.

  • Add the soy milk and blend right into a thick cookie dough.

  • Add cranberries and chopped macadamias and blend in.

  • Roll the dough into balls and place them evenly onto parchment lined baking sheets. Goal to get 20 cookies from the batch and unfold them out over two trays (10 cookies per tray).

  • Bake one tray at a time for 12 minutes. The tops will probably be golden brown and the perimeters will probably be agency however they are going to nonetheless be very gentle within the center.

  • If they’re nonetheless very puffy then press down on them gently with a fork to flatten them when they’re nonetheless heat and gentle. Let the cookies settle down and agency up on the tray earlier than shifting them.

Notes

  1. Weigh your substances for the perfect accuracy. I extremely advocate weighing out your flour, oats and sugar on a meals scale for excellent cookies each time.
  2. Coconut – dessicated coconut is also called finely shredded coconut or unsweetened shredded coconut.
  3. Dried cranberries – entire dried cranberries work nice and don’t should be chopped as long as they aren’t too massive. If they’re fairly massive then fairly chop them first in any other case they are going to fall out of the cookies. You can even use recent or frozen cranberries as a substitute of the dried cranberries. Should you’re utilizing frozen cranberries then simply add them to the cookie dough frozen, no must thaw them first.
  4. Macadamias – uncooked macadamias needs to be roughly chopped earlier than including them to the cookie dough. You’ll be able to omit them in case you like or swap for one thing like chopped pecans or hazelnuts.
  5. Gluten free: These cookies adapt tremendous effectively to gluten free, simply use a gluten free all goal baking mix.
  6. Storing: Maintain them saved within the fridge or at room temperature for as much as per week. They’re freezer pleasant as much as 3 months.

Diet

Serving: 1Cookie | Energy: 198kcal | Carbohydrates: 27g | Protein: 2g | Fats: 10g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.02g | Sodium: 156mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 222IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Fee it & depart your suggestions within the feedback part under, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan





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