Recipe + Photos by Samantha Scott
This vegan oatmeal cookie recipe is a perfect winter treat. Made with cozy cinnamon, tart cranberries and chewy oats. Enjoy them as an on the go breakfast cookie or healthier dessert option.
INGREDIENTS
- ¾ cup packed light brown sugar
- ½ cup vegan butter, room temperature – I love using Miyoko’s
- 1 tablespoon organic maple syrup
- 1 teaspoon organic pure vanilla extract
- ¾ cup organic & unbleached all-purpose flour
- 1 ½ cups organic rolled oats
- 1 teaspoon organic ground cinnamon
- 1 teaspoon baking soda
- Pinch of fine ground sea salt
- 1 tablespoon plant-based milk
- 1 cup organic dried cranberries
- ½ cup of your favorite nuts – walnuts would work great here
DIRECTIONS
- Preheat the oven to 350 F. Line a large cookie sheet with unbleached parchment paper.
- In a large bowl or stand mixer, add the brown sugar, vegan butter, maple syrup, plant-based milk and vanilla extract. Beat until a fluffy texture occurs.
- Add the flour, rolled oats, cinnamon, baking soda and sea salt. Mix until well combined. The dough should now be a little tacky and crumbly. Using a spoon or spatula, mix in the organic dried cranberries and nuts (if adding).
- Divide the dough into 16 dough balls, roughly 2 tablespoons of dough each.
- Place on the lined cookie sheet with a spacing of two inches apart. The cookies will spread some from baking.
- Bake for around 10-12 minutes or until the edges of the cookies are golden brown. Remove from the oven and let sit for 15 minutes on the cookie sheet. The centers may still look a little undercooked at first but they will continue cooking on the sheet. Transfer to a wire rack. Store leftover cookies in an airtight container.
