Can I make these cookies oil-free?

Yes, you can try substituting the coconut oil with unsweetened applesauce or nut butter like almond butter. However, keep in mind that this may alter the texture and flavor. Cookies made without oil might be a bit softer and more cake-like rather than chewy.

Are fresh cranberries a good substitute for dried cranberries?

No, this recipe has only been tested with dried cranberries. Fresh cranberries contain more moisture, which can significantly affect the cookie texture and cause them to spread or become soggy. Stick to dried cranberries for the best results.

How can I make these cookies gluten-free?

This recipe is naturally gluten-free when you use certified gluten-free rolled oats and gluten-free oat flour . Always check labels carefully to ensure there’s no cross-contamination during processing, especially if baking for someone with celiac disease or severe gluten sensitivity.

Vegan Oatmeal Cranberry Cookies – Best Chewy Recipe

Name: Vegan Oatmeal Cranberry Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Gluten-Free
Ingredients: 2 tablespoons ground flax seeds; 6 tablespoons water; 1 ½ cups (129g) oat flour (gluten-free, if needed); 1 cup (100g) rolled oats (gluten-free, if needed); ½ teaspoon ground cinnamon; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup (104g) soft coconut oil; 1 teaspoon vanilla extract; ⅔ cup (100g) coconut sugar; ½ cup (90g) vegan chocolate chips; ⅓ cup (45g) dried cranberries, roughly chopped

Description

Soft, chewy, and full of flavor, these Vegan Oatmeal Cranberry Cookies with Chocolate Chips are the perfect dairy-free and gluten-free treat. Packed with hearty oats, tart dried cranberries, and rich vegan chocolate chips, they make a delicious snack or holiday cookie option.

Ingredients

Scale

2 tablespoons ground flax seeds
6 tablespoons water
1 ½ cups (129g) oat flour (gluten-free, if needed)
1 cup (100g) rolled oats (gluten-free, if needed)
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (104g) soft coconut oil
1 teaspoon vanilla extract
⅔ cup (100g) coconut sugar
½ cup (90g) vegan chocolate chips
⅓ cup (45g) dried cranberries, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Whisk together ground flax seeds and water in a small bowl to make flax eggs. Let sit to thicken.
In a medium bowl, combine oat flour, rolled oats, cinnamon, baking soda, and salt.
In a large bowl, mix the flax mixture, coconut oil, vanilla extract, and coconut sugar until smooth.
Add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in chopped cranberries and chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, portion the dough onto the baking sheets.
Flatten each dough ball slightly, as they won’t spread much during baking.
Bake for 10 minutes, or until edges are lightly golden.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Use refined coconut oil if you prefer no coconut flavor.
Sift homemade oat flour before measuring for accuracy.
Don’t use quick oats or steel-cut oats — only rolled oats.
Measure ingredients using a kitchen scale for best results.
Cookies will be very soft right out of the oven but will firm as they cool.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Method: Baking
Cuisine: Gluten-Free

Nutrition

Serving Size: 1 cookie
Calories: 153 kcal
Sugar: 8.7 g
Sodium: 45 mg
Fat: 8.2 g
Saturated Fat: 5.7 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1.7 g
Protein: 2 g
Cholesterol: 0 mg