Chewy Vegan Oatmeal Cranberry Cookies
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.
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
Instructions
- 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.
- Mix together oats, flour, baking powder, and cinnamon in a medium-sized bowl.
- In a separate bowl, whisk together the applesauce/coconut oil, vanilla, flax egg, and coconut nectar.
- Add dry ingredients to the wet, stirring until incorporated. Fold in the dried cranberries.
- Chill the dough for 30 minutes in the refrigerator. This will help them bake! You don't want to skip this step.
- While the dough is chilling, preheat over to 325F and line a baking sheet with parchment paper.
- Scoop out the dough into 12-14 balls on the cookie sheet, then flatten slightly.
- 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.