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Vegan Oatmeal Cranberry Cookies | Living Well With Nic

Chewy Vegan Oatmeal Cranberry Cookies

4 from 1 vote
These cookies are vegan, gluten-free, soft, chewy, cinnamony, and bursting with sweetness from the cranberries. Made with simple ingredients and sweetened with maple syrup.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup Gluten-Free Rolled Oats
  • ¾ cup Almond Flour
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Cinnamon
  • 2 Tbs Coconut Oil or Applesauce
  • 1 tsp Vanilla Extract
  • ½ cup Maple Syrup or Coconut Nectar
  • 1 Flax Egg 1 TBS ground flax seed + 2.5 TBS water - let sit for 10 min to form a gel
  • ½ cup Dried Cranberries

Method
 

  1. Prepare flax egg by mixing 1 TBS ground flax meal with 2.5 TBS water. Set aside for 10 minutes to form a gel-like substance.
  2. Mix together oats, flour, baking powder, and cinnamon in a medium-sized bowl.
  3. In a separate bowl, whisk together the applesauce/coconut oil, vanilla, flax egg, and coconut nectar.
  4. Add dry ingredients to the wet, stirring until incorporated. Fold in the dried cranberries.
  5. Chill the dough for 30 minutes in the refrigerator. This will help them bake! You don't want to skip this step.
  6. While the dough is chilling, preheat over to 325F and line a baking sheet with parchment paper.
  7. Scoop out the dough into 12-14 balls on the cookie sheet, then flatten slightly.
  8. Bake for 12-14 minutes. For best results, let cool for 5-10 minutes before transferring to a wire rack.

Notes

Store in an air-tight container.