Vegan Oatmeal Cranberry Cookies

Dairy-Free Oatmeal Cranberry Cookies stacked 5 high on two golden napkins with an iced coffee on the side with a bowl of more cookies.

4.89 from 18 votes

Tart, red cranberries, hearty oats, whole wheat flour, and sugar baked until perfectly browned create a cookie that will be absolutely irresistible to everyone.

Course Dessert

Cuisine Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 99kcal

Author Ginny McMeans

Ingredients

¾ cup dairy free butter
⅓ cup coconut sugar
¾ cup brown sugar
1 teaspoon vanilla extract
½ cup dairy free milk
1 cup whole wheat flour
¾ teaspoon baking powder
3 cups rolled oats
1 cup dried cranberries

Instructions

Lightly grease a baking sheet or use a silicone baking mat.
In a medium bowl and with a hand mixer beat the dairy-free butter and sugars together until light an fluffy.
Beat in the vanilla and dairy-free milk.
In a large bowl mix flour and baking powder. Stir.
Add the butter mixture to the dry ingredients and mix well.
By hand, stir in the oats and cranberries.
Spoon tablespoons of dough onto the baking sheet 2" apart.
Flatten slightly with the bottom of a flat drinking glass.
Bake at 350 degrees for about 12-15 minutes.
Remove the cookies from the oven and let set a minute or so and then remove them to a cooling rack.

Nutrition