Vegan Cranberry Oatmeal Cookies

These Vegan Cranberry Oatmeal Cookies are an absolute delight! Each bite is filled with chewy cranberries, hearty oats, crunchy nuts, and just a hint of sweet white chocolate. They make a wonderfully festive treat to share during the holidays, and they’re sure to impress at any cookie exchange!

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I love how these oatmeal cookies are so easy to whip up with just a few ingredients, and the add-in possibilities are endless!

You can use any favorite kind of nut, or leave them out. Swap the white chocolate for semi-sweet and even switch the cranberries out for raisins. You can also drizzle icing on top to make them even more decadent.

They are so yummy for fall, winter, or year-round. Healthy oats, cranberries, and nuts make them practically guilt-free!

All you have to do is cream the wet ingredients with the sugar, then fold in the dry ingredients. Then, just scoop and bake! No need to chill the dough unless you want to prepare it in advance.

If you love cranberries, be sure to check out my Cranberry Scones, Cranberry Orange Muffins, and Pumpkin Risotto!

And for more tasty cookies, you will love my Red Velvet Cookies, Pumpkin Chocolate Chip Cookies, S’mores Cookies, Strawberry Cookies, Protein Cookies, Banana Bread Cookies, and Chai Spiced Cookies.

Reasons To Love These Oatmeal Cranberry Cookies

• So simple to make
• Healthy ingredients
• Chewy and flavorful
• Eggless and dairy-free
• Versatile mix-in possibilities
• Ready in less than 20 minutes
• Has cozy cinnamon and nutmeg spices
• The best Thanksgiving and Christmas treat

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Ingredients and Substitutions

• Cranberries – Dried cranberries, such as craisins, are perfect for these cookies because they are chewy and slightly sweetened.
• Oats – Use old-fashioned rolled oats, not instant oats, for a classic oatmeal cookie texture.
• Flour – Just a little all-purpose flour helps with the base of the cookies. You can use gluten-free flour here as well.
• Cornstarch – Cornstarch softens, binds, and helps with structure here. Tapioca starch or arrowroot powder can be used instead.
• Baking Soda – This will help leaven the cookies by lifting and spreading them a bit to prevent a dense bite. Try not to use baking powder, as that will make them extra puffy.
• Spices – Cinnamon and nutmeg are a perfect complement to the oats and cranberries.
• Salt – Although it’s just a small amount, this really helps define the depth of flavors and balance out the sweetness.
• Vegan Butter – This adds a lovely, rich, and buttery flavor. Use any kind you have on hand. Coconut oil can work as well.
• Sugar – Brown sugar offers a deep, rustic flavor profile while also adding to the chewy factor. Look for the kind that says “organic” or “vegan.”
• Maple Syrup – In addition to providing some sweetness, this ingredient actually provides added moisture and helps with binding everything together, as an egg usually would.
• Vanilla – Use pure vanilla extract for some warmth.
• Optional Add-Ins – I like to fold in some vegan white chocolate and pecans. They are delicious with cranberries and also add crunchiness.

How To Make Vegan Cranberry Oatmeal Cookies

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and line a baking sheet.

Toast the pecans to bring out their flavor, if you plan on using them. You can also skip the toasting step and simply keep them raw, if you prefer.

Combine the dry ingredients and set them aside for now.

Use a mixer to cream together the butter, sugar, maple syrup, and vanilla until they are light and airy.

Mix the dry ingredients with the wet ingredients.

Mash in the cranberries, pecans, and white chocolate chips. I say mash because the cookie dough will be a little resistant.

Scoop out mounds of cookie dough and use your hands to roll them into balls.

Place them onto the baking sheet and press down a little to create thick discs.

Bake the cookies until they’re slightly golden on the edges.

If you want, you can swirl a drinking glass around the freshly baked cookies to create evenly round edges as soon as they come out of the oven.

Let them cool down completely and then enjoy!

Baking Tips

• Measure the flour by spooning it into the measuring cup and then scraping off the top, or use a scale for more accuracy. Do not scoop it out with the measuring cup because that will pack it down and amount to too much.
• It’s easier to cream the butter and sugar together with a mixer, although a fork can be used instead, if needed.
• Try not to overmix the cookie dough once the flour has been added to keep the cookies tender.
• Press the cookie dough balls down before baking them because they will need some help spreading out.
• Try not to over-bake them. They will seem underdone at first, but will firm up as they cool.
• Keep them in uneven mounds for a more natural look, or spin a glass around each one for round cookies.

Variation Ideas

• Swap out the cranberries for raisins.
• Use any other type of nut, such as walnuts or almonds. Yum!
• Try them with semi-sweet or dark chocolate chips instead of white chocolate.
• Ice them with a simple powdered sugar glaze or my vegan Cream Cheese Frosting.
• Enjoy them with vegan vanilla ice cream and Butterscotch Sauce for the ultimate dessert.

Storage

Place these cranberry oatmeal cookies in a sealed container, at room temperature, for 3 days. They can also be refrigerated for 1 week or frozen for 3 months. You can eat them cold or heat them in the microwave for about 15 seconds for a delicious gooey treat.

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