Chewy, crunchy and sweet vegan oatmeal cookies with walnut pieces and dried cranberries. These cookies are easy to whip up, and can serve as a quick and convenient snack!
I shared this recipe on my old site (with the weekly branding in the url) and I’ve been wanted to share it here as well! I though, what better time to do so than at the start of back-to-school season when people are looking for vegan snacks that are filling and convenient?
During August, I sold dozens of these cookies for a charity event, and the response from buyers were phenomenal! I knew I had to share the recipe so people can make these at home whenever they wish!
Ingredients rundown
- Flax meal and non-dairy milk are combined to create an egg alternative that serves as a binding tool in the cookie.
- Vanilla extract and cinnamon powder for flavour
- All purpose flour, baking soda and salt provides the structure and fluffiness of the cookie. I have not tried the recipe using gluten free flour, though I’m sure it will work all the same.
- Vegan stick butter is creamed with granulated sugar and brown sugar so that the cookies are fluffy, chewy and the colour that they are (slightly brown).
- In this recipe we are using quick oats. I have also tried the recipe using rolled oats, which works just as well.
- The walnuts can be chopped by hand, pulsed with a food processor or bought in the form of “walnut pieces”.
- Lastly, we have dried cranberries.
Steps
- Whisk together the dry ingredients (flour, baking soda, salt and cinnamon) and combine flax meal with plant milk.
2. Cream the butter and sugar using the paddle attachment.
3. Add the flax egg and vanilla extract to the butter and sugar.
4. Gradually add the dry ingredients.
5. Add the oats, walnuts and cranberries to the cookie dough.
6. Scoop the cookie dough onto a baking sheet using an ice cream scoop and flatten with a drinking glass.
7. Bake until golden!
FAQ
Absolutely! Some other nuts that would work great with these oatmeal cookies include: pistachios, hazelnuts, peanuts and pine nuts.
Yes you can. Just make sure that if you’re using larger fruits (such as apricots), they should be cut into smaller pieces.
I’ve found that these cookies are best eaten within a week. After 2 weeks, they’re stale but still edible (great for dunking in plant milk!)
Almost all of my baked goods recipes use vegan butter, and all of those recipes use vegan STICK butter. Spreadable butter and margarine does not have the same components as butter that comes in sticks. I buy my vegan butter from Melt.
You might also like some of my other vegan snack recipes:
Vegan Cranberry Walnut Oatmeal Cookies
Ingredients
- 3 tbsp flax meal
- 3 tbsp non dairy milk, such as almond milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon powder
- 1 cup vegan butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2½ cups quick oats
- ⅓ cup dried cranberries
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 375ºF, set oven racks to the middle and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the non dairy milk and flax meal. Set aside.3 tbsp flax meal
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon powder. Set aside.
- Using a stand mixer or a hand held mixer with a large bowl, beat the butter on high until smooth. With the mixer on medium, gradually add the granulated sugar and brown sugar. Beat the butter and sugars on high for about 5 minutes, or until the butter has doubled in volume. Scrape down the sides regularily.
- With the mixer on medium, add the plant milk+flax meal mixture and the vanilla extract. Beat the mixture on high for 1 minute or until smooth.
- With the mixer on low, gradually add the flour mixture to the wet mixture. Beat on medium-low until a smooth batter forms. Scrape down the sides regularily.
- Add the quick oats, walnuts and cranberries to the batter and mix on low until everyting is evenly distributed in the dough.3 tbsp non dairy milk
- To make the cookies, use an ice cream scoop or a ¼ cup measuring spoon to scoop the dough onto the baking sheet(s). Leave about 2 inches of space between each ball of dough. Once you've used up all the cookie dough, flatten each ball of dough with a drinking glass wrapped in plastic wrap so the cookies are about 1 inch thick.
- Bake the cookies for 10-15mins. Remove the cookies from the oven and allow them to cool in the tray for at least 10 minutes. At this time the cookies will be very soft and fragile. Transfer them to a cooling rack to cool completely.
Notes
- These cookies can be stored in an airtight container in a cool dry place for up to 1 week.
- Hot tip #1- pop these cookies in the microwave for 15-20 seconds to enjoy a hot and soft cookie anytime!
- Hot tip #2- dip these cookies in plant milk for a deliciously easy afternoon treat.
- Hot tip #3- make ice cream sandwiches with these cookies by sandwiching a scoop of your favourite ice cream with two cookies!
Very healthy and delicious!
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Such a staple cookie recipe! Oatmeal cookies are my fave and I love adding a whole bunch of other nuts and mix-ins as well! So simple and quick to make, and I’ll never get tired of these <3
I definitely have to try these oatmeal cookies with different mix-ins like shredded coconut or chocolate chips… you’re the best Michelle! 😀
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