Soft and chewy vegan oatmeal cranberry cookies filled with cranberries, macadamia nuts and a touch of molasses. The perfect holiday cookie!
Oatmeal cookies are one of my favorite holiday cookies. Add cranberries and macadamias and they are simply perfect!
They’re loaded with flavor, soft and chewy on the inside, crunchy on the outside, with a nice hint of molasses to round out those holiday flavors nicely.
So if you’re baking cookies for Santa, or, you know, guests, these vegan oatmeal cranberry cookies need to be at the top of your list (along with our vegan brown sugar cookies, vegan butter cookies, and vegan snickerdoodles).
And if you love a good oatmeal cookie, check out our Vegan Oatmeal Cookies, Vegan Oatmeal Raisin Cookies, Vegan Oatmeal Chocolate Chip Cookies, Vegan Pumpkin Oatmeal Cookies and Vegan Cowboy Cookies. You’ll also love our Vegan Granola, Vegan Oatmeal Bars, Vegan Granola Bars, and Vegan Oatmeal Pancakes.
Recipe Ingredients:
Material notes
- Dried cranberries – Whole dried cranberries work great and don’t need to be chopped as long unless they are very large. If they are quite large, cut them first otherwise they will fall off the cookies.
- molasses – This recipe uses only 1 tablespoon jaggery for a hint of jaggery taste. If you live in the US, Grandmother’s Molasses is a good brand of outstanding molasses.
- Macadamias – Raw macadamia nuts should be roughly chopped before adding to the cookie dough. You can omit them if you prefer or switch for something like chopped pecans or hazelnuts.
- coconut – Sweetened coconut is also known as finely shredded coconut or unsweetened coconut.
- i am milk – Can be substituted for a different non-dairy milk.
Step by step instructions
You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.
- Add the vegan butter and light brown sugar to the bowl of your stand mixer (or you can use a large bowl with a handheld mixer) and beat until well combined.
- Add the maple syrup, molasses and vanilla extract and beat until well combined.
- In a separate bowl add the rolled oats, all purpose flour, desiccated coconut, baking soda, salt and cinnamon and mix together.
- Add the dry ingredients to the wet and mix with a spoon or spatula until crumbly.
- Add soy milk and mix into a thick cookie dough.
- Add the cranberries and chopped macadamias and mix.
- Roll the dough into balls and place evenly on a parchment lined baking sheet. Get 20 cookies from the batch and spread them on two trays (10 cookies per tray).
- Bake one tray at a time at 350 degrees F for 12 minutes. The tops will be golden brown and the edges will be firm but the middle will be very soft.
- If they are still too puffy, press them gently with a fork to flatten them while they are still warm and soft.
- Leave the cookies on the tray to harden and cool.
- Your cookies are ready to serve!
Baker’s Tips
Please weigh your ingredients for best accuracy. Want perfect results in baking every time? Get a food scale! I recommend weighing your flour, oats and sugar on a food scale for the perfect cookie every time.
Spread the cookies on two trays. You can fit these cookies on a tray, but I really don’t recommend it because they can bake together. So it’s best to spread them on two large cookie trays.
Bake one tray at a time. But you still want to bake them one cookie tray at a time. Baking both trays simultaneously results in uneven baking.
After baking, flatten with a fork. If the cookies do not flatten on their own while baking, gently flatten them with a fork when they are warm and soft from the oven.
Oatmeal Cranberry Cookies FAQ
You can use fresh or frozen cranberries instead of dried cranberries. If you are using frozen cranberries, add them to the frozen cookie dough without thawing them first.
These cookies adapt very well to gluten free, just use a gluten free all purpose baking mix.
Store and freeze
Store them in the fridge or at room temperature for up to a week. They are freezer friendly for up to 3 months.
More delicious vegan Christmas cookies
Is this recipe yours? Don’t forget to leave a comment and rating below!
Vegan Oatmeal Cranberry Cookies
Soft and chewy vegan oatmeal cranberry cookies filled with cranberries, macadamia nuts and a touch of molasses. The perfect holiday cookie!
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Serving: 20
Calories: 198kcal
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instructions
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Preheat oven to 350°F (180°C) and line two large cookie sheets with parchment paper.
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Add the vegan butter and light brown sugar to the bowl of your stand mixer (or you can use a large bowl with a handheld mixer) and beat until well combined.
-
Add the maple syrup, molasses and vanilla extract and beat until well combined.
-
In a separate bowl add the rolled oats, all purpose flour, desiccated coconut, baking soda, salt and cinnamon and mix together.
-
Add the dry ingredients to the wet and mix with a spoon or spatula until crumbly.
-
Add soy milk and mix into a thick cookie dough.
-
Add the cranberries and chopped macadamias and mix.
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Roll the dough into balls and place evenly on a parchment lined baking sheet. Get 20 cookies from the batch and spread them on two trays (10 cookies per tray).
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Bake one tray at a time for 12 minutes. The tops will be golden brown and the edges will be firm but the middle will be very soft.
-
If they are still too puffy, press them gently with a fork to flatten them while they are still warm and soft. Allow cookies to cool and harden on trays before removing.
Comment
- Please weigh your ingredients for best accuracy. I recommend weighing your flour, oats and sugar on a food scale for the perfect cookie every time.
- coconut – Sweetened coconut is also known as finely shredded coconut or unsweetened coconut.
- Dried cranberries – Whole dried cranberries work great and don’t need to be chopped as long unless they are very large. If they are quite large, cut them first otherwise they will fall off the cookies. You can use fresh or frozen cranberries instead of dried cranberries. If you are using frozen cranberries, add them to the frozen cookie dough without thawing them first.
- Macadamias – Raw macadamia nuts should be roughly chopped before adding to the cookie dough. You can omit them if you prefer or switch for something like chopped pecans or hazelnuts.
- Gluten free: These cookies adapt very well to gluten free, just use a gluten free all purpose baking mix.
- Save: Store them in the fridge or at room temperature for up to a week. They are freezer friendly for up to 3 months.
nutrition
Worship: 1cookie | Calories: 198kcal | Sugars: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fats: 1g | Monounsaturated fats: 4g | Trans fats: 0.02g | Sodium: 156mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 222IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg