Vegan Oatmeal Cranberry Cookies Recipe | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 15 Mins
Yields: 40 cookies
Can vegan cookies taste as good as regular cookies? Yes! of course! Try these vegan oatmeal cranberry cookies and you are in for a surprise.
- 3/4 cup Vegan Margarine (I used Becel Vegan Spread)
- 1/3 cup Granulated Sugar
- 3/4 cup Brown Sugar (I used dark brown)
- 1 teaspoon Vanilla Extract
- 1/2 cup Non Dairy Milk (I used almond milk)
- 1 cup Flour ( I used whole wheat flour)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Ground Allspice
- 3 cups Quick Cooking Oats
- 1 cup Dried Cranberries
- 1 cup Chopped Pecans (optional, but I would recommend using)
- Preheat oven to 350F/180C for 15 minutes.
- Cream together the margarine and sugars until smooth. Beat in the vanilla and milk.
- Add the flour, baking soda and spice; mix well.
- Stir in the oats, cranberries and pecans.
- Spoon tablespoonful of dough on ungreased cookies sheets (see My Notes) and bake between 12-15 minutes or until done. I baked 20 cookies at a time on a big cookie sheet. If you are using 2 sheets at once, shift cookie sheets halfway through baking.
- Remove the baking sheets from the oven and stand the cookies on the sheet itself for 2-3 minutes before transferring it to the cooling rack and let it cool completely.
- The instructions in the original recipe mentions to bake the cookies on an ungreased cookie sheet but I wasn't able to lift off the cookies easily. So maybe you should try greasing it lightly. Also it did not mention to flatten the cookies, so for the first batch I just scooped the dough using a small ice cream scoop and the cookies didn't flatten at all. I baked those cookies few extra minutes and they were more chewy. So for the 2nd batch I flattened the dough with the back of a fork and these cookies were crispy around the edges and chewy in the center.
- Also adding nuts was optional but I would definitely recommend it because the cookies tasted awesome with the pecans.
- I'm not much of a spice fan, so I have reduced the quantity of spice from 1 and 1/2 teaspoon to 3/4th and we liked the mellow flavor very much. Also check out the original recipe for the blend of spices used. Since I didn't have all of it, I went with ground allspice.
- I used Pillsbury brand whole wheat flour available in Indian grocery store.