Smooth and chewy vegan oatmeal cranberry cookies loaded with cranberries, macadamia nuts and a contact of molasses. The proper vacation cookie!
Oatmeal cookies are one in all my FAVORITE vacation cookies. Add cranberries and macadamias and they’re merely excellent!
They’re loaded with taste, delicate and chewy on the within, crunchy on the surface, with a beautiful trace of molasses to spherical out these vacation flavors superbly.
So if you happen to’re baking cookies for Santa, or, you already know, friends, these vegan oatmeal cranberry cookies should be on the high of your checklist (alongside our vegan brown sugar cookies, vegan butter cookies and vegan snickerdoodles)
And if you happen to love a superb oatmeal cookie then additionally try our vegan oatmeal cookies, vegan oatmeal raisin cookies, vegan oatmeal chocolate chip cookies, vegan pumpkin oatmeal cookies and vegan cowboy cookies. You’ll additionally love our vegan granola, vegan oatmeal bars, vegan granola bars and vegan oatmeal pancakes.
Recipe Substances:
Ingredient Notes
- Dried cranberries – entire dried cranberries work nice and don’t should be chopped as long as they aren’t too giant. If they’re fairly giant then moderately chop them first in any other case they are going to fall out of the cookies.
- Molasses – this recipe makes use of simply 1 tablespoon of molasses for a touch of molasses taste.  Grandma’s Molasses is an effective model of unsulpured molasses if you happen to’re within the USA.
- Macadamias – uncooked macadamias must be roughly chopped earlier than including them to the cookie dough. You’ll be able to omit them if you happen to like or change for one thing like chopped pecans or hazelnuts.
- Coconut – dessicated coconut is often known as finely shredded coconut or unsweetened shredded coconut.
- Soy milk – will be switched for a unique non-dairy milk.
Step By Step Directions
You’ll discover full directions and measurements within the recipe card on the backside of the put up. This can be a abstract of the method to go together with the method pictures.
- Add vegan butter and light-weight brown sugar to the bowl of your stand mixer (or you need to use a big bowl with a handheld mixer) and beat till effectively mixed.
- Add maple syrup, molasses and vanilla extract and beat in till effectively combined.
- In a separate bowl add rolled oats, all objective flour, dessicated coconut, baking soda, salt and cinnamon and blend collectively.
- Add the dry substances in with the moist and blend in with a spoon or spatula till crumbly.
- Add the soy milk and blend right into a thick cookie dough.
- Add cranberries and chopped macadamias and blend in.
- Roll the dough into balls and place them evenly onto parchment lined baking sheets. Purpose to get 20 cookies from the batch and unfold them out over two trays (10 cookies per tray).
- Bake one tray at a time at 350°F for 12 minutes. The tops can be golden brown and the sides can be agency however they are going to nonetheless be very delicate within the center.
- If they’re nonetheless very puffy then press down on them gently with a fork to flatten them when they’re nonetheless heat and delicate.
- Depart the cookies on the tray to agency up and funky down.
- Your cookies are able to serve!
Baker’s Suggestions
Weigh your substances for the perfect accuracy. Need excellent ends in baking each time? Get a meals scale! I extremely suggest weighing out your flour, oats and sugar on a meals scale for excellent cookies each time.
Unfold the cookies over two trays. You’ll be able to match these cookies on one tray, however I don’t actually suggest it as a result of they will find yourself baking collectively. So it’s most supreme to unfold them out over two giant cookie trays.
Bake one tray at a time. However you continue to need to bake them one cookie tray at a time. Baking each trays concurrently ends in uneven baking.
Flatten with a fork after baking. If the cookies don’t flatten on their very own whereas baking, then gently flatten them with a fork once they come out of the oven heat and delicate.
Oatmeal Cranberry Cookies FAQ
You should utilize contemporary or frozen cranberries as an alternative of the dried cranberries. In case you’re utilizing frozen cranberries then simply add them to the cookie dough frozen, no must thaw them first.
These cookies adapt tremendous effectively to gluten free, simply use a gluten free all objective baking mix.
Storing and Freezing
Hold them saved within the fridge or at room temperature for as much as per week. They’re freezer pleasant as much as 3 months.
Extra Scrumptious Vegan Christmas Cookies
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Vegan Oatmeal Cranberry Cookies
Smooth and chewy vegan oatmeal cranberry cookies loaded with cranberries, macadamia nuts and a contact of molasses. The proper vacation cookie!
Servings: 20
Energy: 198kcal
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Directions
-
Preheat the oven to 350°F (180°C) and line two giant cookie sheets with parchment paper.
-
Add vegan butter and light-weight brown sugar to the bowl of your stand mixer (or you need to use a big bowl with a handheld mixer) and beat till effectively mixed.
-
Add maple syrup, molasses and vanilla extract and beat in till effectively combined.
-
In a separate bowl add rolled oats, all objective flour, dessicated coconut, baking soda, salt and cinnamon and blend collectively.
-
Add the dry substances in with the moist and blend in with a spoon or spatula till crumbly.
-
Add the soy milk and blend right into a thick cookie dough.
-
Add cranberries and chopped macadamias and blend in.
-
Roll the dough into balls and place them evenly onto parchment lined baking sheets. Purpose to get 20 cookies from the batch and unfold them out over two trays (10 cookies per tray).
-
Bake one tray at a time for 12 minutes. The tops can be golden brown and the sides can be agency however they are going to nonetheless be very delicate within the center.
-
If they’re nonetheless very puffy then press down on them gently with a fork to flatten them when they’re nonetheless heat and delicate. Let the cookies settle down and agency up on the tray earlier than transferring them.
Notes
- Weigh your substances for the perfect accuracy. I extremely suggest weighing out your flour, oats and sugar on a meals scale for excellent cookies each time.
- Coconut – dessicated coconut is often known as finely shredded coconut or unsweetened shredded coconut.
- Dried cranberries – entire dried cranberries work nice and don’t should be chopped as long as they aren’t too giant. If they’re fairly giant then moderately chop them first in any other case they are going to fall out of the cookies. You may as well use contemporary or frozen cranberries as an alternative of the dried cranberries. In case you’re utilizing frozen cranberries then simply add them to the cookie dough frozen, no must thaw them first.
- Macadamias – uncooked macadamias must be roughly chopped earlier than including them to the cookie dough. You’ll be able to omit them if you happen to like or change for one thing like chopped pecans or hazelnuts.
- Gluten free: These cookies adapt tremendous effectively to gluten free, simply use a gluten free all objective baking mix.
- Storing: Hold them saved within the fridge or at room temperature for as much as per week. They’re freezer pleasant as much as 3 months.
Vitamin
Serving: 1Cookie | Energy: 198kcal | Carbohydrates: 27g | Protein: 2g | Fats: 10g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.02g | Sodium: 156mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 222IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
