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Vegan Oatmeal Cookies with Cranberries Recipe

Delicious vegan oatmeal cookies bursting with chewy oats and tart cranberries, perfect for guilt-free snacking.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries

Method
 

  1. Preheat oven to 180°C (350°F).
  2. Line a baking sheet with parchment paper.
  3. In a bowl, mix oats, flour, sugar, baking soda, cinnamon, and salt.
  4. Add melted coconut oil, maple syrup, and vanilla; stir until combined.
  5. Fold in dried cranberries evenly.
  6. Scoop dough into 12 mounds on the baking sheet, flatten slightly.
  7. Bake for 12-15 minutes until edges turn golden.
  8. Cool on a wire rack before enjoying.

Notes

Nutritional Information (per cookie)

  • Calories: 130
  • Total Fat: 7g
  • Saturated Fat: 5g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 1g

Vitamins and Minerals (approximate % Daily Value per serving)

  • Iron: 6%
  • Calcium: 4%
  • Vitamin E: 5%
  • Magnesium: 7%
  • Potassium: 4%

Additional Notes / Tips

  • Swap cranberries for raisins or chopped nuts if preferred.
  • Use gluten-free oats and flour for a gluten-free version.
  • Coconut oil adds richness, but vegan butter works too.
  • Store in an airtight container for up to 5 days.
  • Perfect for lunchboxes or an anytime sweet fix.