These vegan chewy cranberry oatmeal cookies will be great to keep on hand during the fall holidays. The recipe makes a solid oatmeal cookie, and the dried cranberries bring sweetness and tartness in almost every bite.
I’ve hesitated to make vegan cookies this year because I used to make them all the time for an old blog I had about 10 years ago. I know vegan desserts can have a lot of sugar in them and sugar is something I definitely avoid. But, with the holidays approaching and a visit coming up with family, I needed to find a good solid cookie recipe that would fit most people’s tastes. Mr. Key Lime doesn’t like cranberries or raisins in anything, but he liked these. Also, you can leave the cranberries or raisins out and just have a good oatmeal cookie. You can also substitute any nut for the cranberries, or cut the cranberries in half, using nuts for the other half.
I limited the sugar in these to 1 1/2 cups of brown sugar. The recipe makes three dozen cookies (give or take, depending on how much dough you eat.)
These cookies are so good!! I baked them ahead of our trip and kept them in an airtight lidded casserole dish, hauling them around for a week. They were good even seven days later, when the last cookies finally disappeared. They are easy to make and will satisfy adults and kids alike.
You might also enjoy trying Blueberry Peach Crisp, Fresh Raspberry Hand Pies, or Chocolate Chip Ice Cream — all vegan!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Passive Time | 10 minutes cooling |
| Servings |
cookies
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- 1/2 cup vegan butter Softened, but not melted. Room temp is good. I used Earth Balance.
- 1 1/2 cup brown sugar
- 1/4 cup banana mashed
- 1/4 cup coconut milk shake well before measuring
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine grind sea salt
- 1 cup old fashioned oats
- 1/3 cup dried cranberries plus 1 - 2 more for topping cookies
Ingredients
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- Preheat your oven to 375 F. Line a baking sheet or cookie sheet with parchment paper.
- Mix together the butter and brown sugar, mushing them together to mix well. Add the mashed banana, coconut milk, and vanilla; blend well.
- In a separate bowl, mix the flour, baking soda and salt. Slowly add the dry mixture into the wet mixture. Once mixed, add the oats and dried cranberries, stirring carefully with a spatula or large spoon to blend them evenly into the mixture.
- Using a soup spoon or other dining spoon, spoon the cookies onto a cookie sheet. Push a cranberry or two into the center of each cookie before cooking, as decoration, if desired.
- Bake each batch 10 to 12 minutes, depending on your oven, then remove to a cooling rack for 10 minutes. Longer baking times will make them crunchier; shorter times will make them gooey-er. Serve warm or cooled! Cookies will last 5 - 7 days in an airtight container.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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