Vegan Oatmeal Cranberry Cookies: A few days back I stumbled upon a huge collection of vegan baking recipes in About.com and I'm hooked on to that section ever since. Most of the recipes are pretty simple to bake, do not call for unusual ingredients and are also healthy. So far I have tried this vegan oatmeal cranberry cookies and the vegan chocolate cake.
I'm not very excited about the chocolate cake recipe. It didn't turn out as good as I expected (more about it in a separate post) but this oatmeal cookie recipe is definitely a keeper. Everybody in our house loved it so much. I'm so sure that I'm going to keep baking this recipe quite often.
I wouldn't change a thing about it. The sweetness was perfect, the spice level was right for us, the cranberries gave a nice flavor, the chopped pecans gave the cookies a nice crunch and the whole wheat flour did not affect the taste of the cookies.
If you tried this Vegan Oatmeal Cranberry Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Oatmeal Cranberry Cookies
Ingredients
- ¾ cup Vegan Margarine I used Becel Vegan Spread
- ⅓ cup Granulated Sugar
- ¾ cup Brown Sugar I used dark brown
- 1 teaspoon Vanilla Extract
- ½ cup Non Dairy Milk I used almond milk
- 1 cup Whole Wheat Flour
- ½ teaspoon Baking Soda
- ¾ teaspoon Ground Allspice
- 3 cups Quick Cooking Oats
- 1 cup Dried Cranberries
- 1 cup Pecans chopped
Instructions
- 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.
My Notes
- 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 ½ teaspoon to ¾th 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.
Tish says
I've made these a few times for my vegan daughter. The whole fam loves them!
Madhuram says
Thanks, Tish.
Shraddha says
Thank you for recipe! I made a variation of this and it turned out great. I added some powdered cashew nuts and silvered almonds to recipe. Loved the flavor of the nuts in the cookies.
Madhuram says
That's a great idea, Shraddha. Thank you for the feedback.
Angie Lee says
I made these today. I used walnuts and oatmilk. I did not add the white sugar, just a liitle more brown. They came out great, very easy recipe.
Madhuram says
Thanks for the feedback, Angie.
Devon says
I made these today and OMG...Delish!!!
I made sure all of my ingredients were vegan. The cookies came out great. I added cloves, nutmeg and cinnamon on top of the allspice. Great recipe!!!
Madhuram says
You're very welcome, Devon.
Elenora says
I made these yesterday. Delicious with crispy edges and soft chewey centers, just the way I like them. This one is a keeper.
Madhuram says
Thanks for the feedback, Elenora.
Danielle says
Just made these today... needed a break from studying and I found your recipe to do a little baking 🙂 I substituted walnuts instead of pecans (because I didn't feel like running to the store). SO GOOD! Thanks!
Madhuram says
Thanks a lot for the feedback Danielle. 🙂
Anshi says
Hi,
I have tried this recipe and loved it. But next time when I make, can I just use regular milk ? (I am not looking for vegan cookies). Will it change anything if I use a dairy milk ?
Madhuram says
No it doesn't matter Anshi.
Donna says
Granulated sugar and brown sugar are not vegan unless specified on the package.
Madhuram says
Hi Donna, it's not necessary that the companies put it on the package but you should be able to find the information on their website like this for the brand I use. http://dev.redpathsugar.com/faqs/
Theresa says
I made these over the weekend. They are delicious.
Madhuram says
Thanks Theresa.