Vegan Oatmeal Cranberry Cookies

(from 7 reviews)

Vegan Oatmeal Cranberry Cookies

A few days back I stumbled upon a huge collection of vegan baking recipes in 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.


Vegan Oatmeal Cranberry Cookies Recipe

Prep TimeCook TimeMakes
15 Mins15 Mins40 cookies
Vegan Oatmeal Cranberry Cookies
4.9 from 7 reviews
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)
  1. Preheat oven to 350F/180C for 15 minutes.
  2. Cream together the margarine and sugars until smooth. Beat in the vanilla and milk.
  3. Add the flour, baking soda and spice; mix well.
  4. Stir in the oats, cranberries and pecans.
  5. 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.
  6. 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:
  1. 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.
  2. Also adding nuts was optional but I would definitely recommend it because the cookies tasted awesome with the pecans.
  3. 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.
  4. I used Pillsbury brand whole wheat flour available in Indian grocery store.
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  1. 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!

  2. 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 ?

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  6. hi,

    I did those cookies las Thurseday for actor Vinay Pathak and director Shashant Shah.
    They were in Germany to present a movie. We went with them into a restaurant and I gave them the cookies. Vinay is vegan and he was supriesed. Cookies are very yummi. Thanx for the recipe.

    Greetz, Ines

  7. Hi Madhuram
    I Just started baking and i have tried your recipes on oatmeal cranberry cookies and banana cake. But this one came out the best!! Both me and my husband loved the cranberry cookies. My 15mth old kept wanting those! I made a few changes in the recipe. I used All purpose flour i/o whole wheat; Canola oil in place of margarine and walnuts in place of pecans. The cookies came out crunchy and smelling great! I used a small flat bottomed Stainless Steel cup to flatten the cookies after spooning the dough on baking sheet. I am a big fan of your site and would keep trying your recipes. A big thank you for this one!!

    You’re welcome Meena. Also thank you very much for mentioning the changes you have made, it will be of great help to others who want to try the recipe with similar variations.

  8. Hi Madhuram,
    I tried these cookies. i used oil instead of margarine and normal milk. They were really tasty.
    As everytime your recipe is great.


    You’re welcome Krsna. Thanks for keeping us posted about the changes you make.

  9. hi….iwanted to bake this cookie but i have one question. can i replace this whole grain flour with the all purpose flour. and also pls tell which whole grain flour do you use… thanks for the recipe.

    Yes you can use all purpose flour itself Sony. I used Pillsbury whole wheat flour available in the Indian grocery store.


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