The idea for these Oatmeal Cranberry Cookies came from when I was about 10 years old and my mom requested oatmeal, cranberry, and white chocolate cookie. At the time it seemed like a strange combination because I’ve never been one for white chocolate (hence why I didn’t include them in these) but oats and tangy cranberries are the perfect matches.
Surprisingly, the cranberries and oats add enough texture and bite that you don’t really miss the chocolate.
This was a three-trial kind of cookie. The thing about vegan baking is that it’s highly experimental. Tiny little changes can throw a cookie completely off. Flat like pancake cookies was trial one. Trial two came a little closer; the cookies were slightly less flat but a little too crispy.
But trial three? Trial three was perfect. My version of the perfect oatmeal cookie includes lots and lots of oats. I want oats in every bite. So by the time trial, three rolled around, I had doubled the number of oats.
Now, in order to get these perfectly crispy bottoms and chewy centers, you absolutely must chill the dough. Chilling the dough is key to those puffy centers. If you skip this step, your cookies will be flat.
In terms of flour substitutions, all-purpose or whole wheat should work just fine, but I haven’t tried making them gluten-free. A GF flour blend would possibly work (maybe oat and buckwheat flour) but do so at your own risk. Vegan and gluten-free baking is possible, but a thousand times harder.
If you’re looking for a cookie with a different style than all the rest, give these a try. We can’t have chocolate every day, you know.
Just kidding. Obviously. But try them anyways.
Print Oatmeal Cranberry Cookies Author: Katy’s Kitchen Prep time: 20 mins Cook time: 12 mins Total time: 32 mins Yield: 16 cookies Ingredients
- 1 flax egg (1 TB ground flax + 3 TB water)
- ½ cup grapeseed oil or other vegetable oil
- ½ cup brown sugar, packed
- ¼ cup of cane sugar
- 2 teaspoons vanilla extract
- 1 and ½ cups whole spelled flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup large flake rolled oats
- ½ cup dried cranberries
- Stir together the flax egg in a small bowl and set aside.
- Line two baking sheets with parchment paper or silicone mats.
- In a small bowl, add the oil and sugars and whisk to combine. Add the flax egg and whisk. Stir in the vanilla.
- In a medium-sized mixing bowl, add the flour, salt, and cinnamon and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir to combine. Fold in the oats and cranberries. The batter will be sticky and oily but will become less so once the dough has chilled.
- Spoon the dough in tablespoons onto the baking sheets, about 8 per sheet. Refrigerate the dough overnight.
- Preheat the oven to 350, and take out the baking sheets from the fridge about 5 minutes before the oven is fully heated.
- Bake the cookies for just 12 minutes, rotating the sheets halfway through. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.