Vegan Oatmeal Cranberry Cookies
Savor these vegan oatmeal cranberry cookies—crispy edges, chewy centers, and bursting with tangy cranberries and crunchy pecans. This easy, eggless recipe uses whole wheat flour and quick-cooking oats for a wholesome treat.
Ingredients
- ¾ cup Vegan Margarine I used Becel Vegan Spread
- ⅓ cup Granulated Sugar
- ¾ cup Brown Sugar I used dark brown
- 1 teaspoon Vanilla Extract
- ½ cup Non Dairy Milk I used almond milk
- 1 cup Whole Wheat Flour
- ½ teaspoon Baking Soda
- ¾ teaspoon Ground Allspice
- 3 cups Quick Cooking Oats
- 1 cup Dried Cranberries
- 1 cup Pecans chopped
Instructions
- Preheat oven to 350F/180C for 15 minutes.
- Cream together the margarine and sugars until smooth. Beat in the vanilla and milk.
- Add the flour, baking soda and spice; mix well.
- Stir in the oats, cranberries and pecans.
- 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.
- 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.
Notes
- 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.
- Also adding nuts was optional but I would definitely recommend it because the cookies tasted awesome with the pecans.
- I'm not much of a spice fan, so I have reduced the quantity of spice from 1 and ½ teaspoon to ¾th 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.
- I used Pillsbury brand whole wheat flour available in Indian grocery store.
Nutrition
Serving: 1 Cookie | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 44mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 0.5mg
