Vegan Cranberry Walnut Oatmeal Cookies
Chewy, crunchy and sweet vegan oatmeal cookies with walnut pieces and dried cranberry. These cookies are easy to whip up, and can serve as a quick and convenient snack!
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!
Tried this recipe?Leave a review and share your creation on Instagram!