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These Cranberry Chocolate chip Oatmeal cookies are vegan and can be easily made to be gluten free too! Perfect for an afternoon snack

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This is an Everything Oatmeal guiltfree cookie! You can edit this cookie to your preference. Add any chewy dried fruit like cranberries, raisins, blueberries. goji berries, or Chocolate chips. For a double chocolate version, add 1 Tablespoon cocoa powder to get a Chocolate Oatmeal chocolate chip cookie!
I usually add some almond slivers or chopped walnuts, to amp up the nutrition, so the cookies become an almost food bar.
 
 
I met up with some friends today for a baking session. We made a bunch of my Spiced Chocolate cake for all(which also featured on Huffington post here:), also made another version with sorghum and almond instead of oats and almond flour, and with a block of dark chocolate in the middle.. lava cake anyone! Baked up some Double Chocolate Oatmeal chocolate chip cookies(this recipe with chocolate chips and cocoa powder in the mix) and some Pistachio Cashew Almond cookies. And hopefully everyone found vegan baking simpler and funner! 🙂
More Cookies on the facebook album here.
In other great news, Greece bans Animal Circuses!, along with other countries like Peru and Bolivia. Amazing news for the animals forced to perform unnatural acts, under harsh conditions, constantly abused, life of fear, with little or no hope for a better life. Please choose human performances rather than animal acts.
Free of Dairy, egg, corn, soy, yeast.

Cranberry Chocolate chip Oatmeal cookies

5 from 1 vote
By: Vegan Richa
Prep: 10 minutes
Cook: 14 minutes
Cooling time: 2 minutes
Total: 24 minutes
Servings: 8 cookies
Course: Cookie, Snack
Cuisine: American, Vegan
These cookies are vegan and can be easily made to be gluten free too! Perfect for an afternoon snack 
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Ingredients 
 

  • 2 Tablespoons oil, I use 1 Tbsp virgin coconut and 1 organic canola oil. or Use 1.5 Tbps nut butter and 1 Tbsp canola oil
  • 1.5 Tablespoons warm water or non dairy milk
  • 2 teaspoons flaxmeal
  • 1 Tablespoon agave syrup or maple
  • 3-4 Tablespoons raw sugar or equivalent sweetener, 3 for moderate sweet
  • 2/3 cup Oats, I used old fashioned
  • 1/3 cup whole wheat flour, Use Oat flour for gf
  • 2 Tablespoons all purpose flour or Spelt flour, Skip for gf
  • 1/2 tsp baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon spices of choice, I use cloves and cinnamon powder
  • 1/3-1/2 cup cranberries, almond slivers, raisins, chocolate chips (I added cranberries, chopped almond slivers and some chocolate chips.)

Instructions 

  • In a bowl, add flaxmeal, warm water, agave, oils and sugar and mix for 2 minutes.
  • In another bowl, whisk the flours, salt and baking powder well.
  • Add the 1/4 cup flour mix, oats and cranberries or chocolate chips or both and/or almond slivers to the wet mix.
  • Mix to combine well, add more flour (and oats), if the mix is too wet to form a slightly stiff doughy mix.
  • Drops spoonfuls on parchment or greased baking sheet.
  • Flatten a little and Bake 12-14 minutes at 350 degrees F until the edges are golden and the center is not runny.
  • Cool on rack for 2 minutes before finishing them off!

Notes

Nutritional values are based on one cookie

Nutrition

Calories: 110kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Sodium: 37mg, Potassium: 74mg, Fiber: 1g, Sugar: 6g, Vitamin C: 0.6mg, Calcium: 20mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

 
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 1 vote (1 rating without comment)

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40 Comments

  1. Dee says:

    I’m out of whole wheat flour. What is a good substitute (for the best flavor)?

    1. Richa says:

      regular all purpose or a mix of all purpose and oat flour

      1. Dee says:

        Thanks!

  2. Meeta Mathur says:

    Are these cookies crunchy and if not how can I make them so?

    1. Richa says:

      Meeta, it depends on which fat you use. If you use coconut oil or earth balance butter, they will be less crunchy. With canola oil or other oils they will be crunchier.

  3. toocheapforpinenuts says:

    These were really good and had a nice crunch to them. Yum.

  4. Anonymous says:

    Umm i just made these cookies but the dough was very crumbly, i couldn’t even spoon it out properly. i used an ice cream scooper and tightly packed it. did anyone else have this problem? they are in the oven right now. i’ll let them cook a bit longer than suggested. i hope they don’t break. any ideas why this might be happening? thanks.

    1. Richa says:

      Hmm. I did not have the problem. Maybe too many large nuts/dried fruits in the dough are causing it. You can add a bit more agave and flour to hold it together. How were they after baking? Thanks for writing.

  5. Daisy@Nevertoosweet says:

    Couldn’t get any better delicious and healthy! YAY 🙂 Thanks for sharing!

  6. Alea @ Premeditated Leftovers says:

    Your cookies look scrumptious! I love all the options you’ve included. I really like cooking with oat flour and love adding flaxmeal to treats.