Soft and chewy vegan oatmeal cranberry cookies that are quick and easy to make! Each bite is filled with bursts of tart cranberry and sweet chocolate chips. They’re dairy-free, egg-free, and gluten-free if you use gluten-free oats and oat flour. Customize by adding walnuts, omitting the chocolate chips, or adding white chocolate chips! All the details are in the full recipe.
Flatten each cookie slightly. Leave enough space around each cookie, they will spread a little as they bake.
Bake for 10 minutes or until golden around the edges. Don't overbake! (see note below)
Leave cookies on the cookie sheet to cool for about 10 minutes, then remove them and place them on a cooling rack.
Notes
Please read all of the helpful tips and FAQ above before making this recipe.
The calorie count is based on 20 cookies, which is the amount you will get if you use a medium-sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with a few more cookies if you use a tablespoon.
For this recipe, you want your coconut oil to be soft, not melted.
If you make your oat flour sift it to get rid of any larger pieces and only after it has been sifted, then measure / weigh it for the recipe. Don't skip the sifting or your measurement will be off and the texture of the cookies will not be correct.
This recipe will NOT work with coconut flour or any other single gluten-free flour, please use oat flour for the intended results.
Cookies may seem underbaked when you take them out of the oven because they will be very soft. Not to worry, they firm up as they cool.
Store leftovers in an airtight container for 5-6 days.
To make cookie dough and freeze it for baking later, follow steps 3-9 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the unbaked cookies in an airtight, freezer-safe bag or container in single layers, with parchment paper separating each layer, and freeze for up to 2 months. When you’re ready to bake, remove them from the freezer, place them on a prepared baking sheet, start back at step 10, and bake for 11-12 minutes.
To freeze baked cookies, place them in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw them in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
The nutrition info listed below is based on one cookie made exactly as the recipe is written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.