• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Cookies

    Vegan Oatmeal Cranberry Cookies

    Published: Dec 20, 2022 Updated: Dec 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Oatmeal Cranberry Cookies

    Soft and chewy vegan oatmeal cranberry cookies loaded with cranberries, macadamia nuts and a touch of molasses. The perfect holiday cookie!

    Vegan oatmeal cranberry cookies stacked up on a gray plate.

    Oatmeal cookies are one of my FAVORITE holiday cookies. Add cranberries and macadamias and they are simply perfect!

    They are loaded with flavor, soft and chewy on the inside, crunchy on the outside, with a gorgeous hint of molasses to round out those holiday flavors beautifully.

    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 (alongside our vegan brown sugar cookies, vegan butter cookies and vegan snickerdoodles)

    And if you love a good oatmeal cookie then also 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:

    Labeled ingredients for vegan oatmeal cranberry cookies.

    Ingredient Notes

    • Dried cranberries – whole dried cranberries work great and don’t need to be chopped so long as they are not too large. If they are quite large then rather chop them first otherwise they will fall out of the cookies.
    • Molasses – this recipe uses just 1 tablespoon of molasses for a hint of molasses flavor.  Grandma’s Molasses is a good brand of unsulpured molasses if you’re in the USA.
    • Macadamias – raw macadamias should be roughly chopped before adding them to the cookie dough. You can omit them if you like or switch for something like chopped pecans or hazelnuts.
    • Coconut – dessicated coconut is also known as finely shredded coconut or unsweetened shredded coconut.
    • Soy milk – can be switched for a different non-dairy milk.
    Stack of three oatmeal cranberry cookies.

    Step By Step Instructions

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add 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.
    Vegan butter and light brown sugar added to stand mixer and beaten together.
    • Add maple syrup, molasses and vanilla extract and beat in until well mixed.
    Molasses and vanilla added to stand mixer and mixed in.
    • In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add the dry ingredients in with the wet and mix in with a spoon or spatula until crumbly.
    Dry ingredients added to wet and mixed until crumbly.
    • Add the soy milk and mix into a thick cookie dough.
    Soy milk added and mixed into a cookie dough.
    • Add cranberries and chopped macadamias and mix in.
    Cranberries and macadamia nuts added to cookie dough and mixed in.
    • Roll the dough into balls and place them evenly onto parchment lined baking sheets. Aim to get 20 cookies from the batch and spread them out over two trays (10 cookies per tray).
    • Bake one tray at a time at 350°F for 12 minutes. The tops will be golden brown and the edges will be firm but they will still be very soft in the middle.
    • If they are still very puffy then press down on them gently with a fork to flatten them when they are still warm and soft.
    Cookie dough rolled into balls on a parchment lined tray and baked.
    • Leave the cookies on the tray to firm up and cool down.
    Oatmeal cranberry cookies on a parchment lined baking sheet.
    • Your cookies are ready to serve!
    Cookies in a stack.

    Baker’s Tips

    Weigh your ingredients for the best accuracy. Want perfect results in baking every time? Get a food scale! I highly recommend weighing out your flour, oats and sugar on a food scale for perfect cookies every time.

    Spread the cookies over two trays. You can fit these cookies on one tray, but I don’t really recommend it because they can end up baking together. So it’s most ideal to spread them out over 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.

    Flatten with a fork after baking. If the cookies don’t flatten on their own while baking, then gently flatten them with a fork when they come out of the oven warm and soft.

    Vegan oatmeal cranberry cookies in a stack.

    Oatmeal Cranberry Cookies FAQ

    Can fresh cranberries be used instead of dried cranberries?

    You can use fresh or frozen cranberries instead of the dried cranberries. If you’re using frozen cranberries then just add them to the cookie dough frozen, no need to thaw them first.

    Can you make these cookies gluten free?

    These cookies adapt super well to gluten free, just use a gluten free all purpose baking blend.

    Close up on a stack of cookies.

    Storing and Freezing

    Keep them stored in the fridge or at room temperature for up to a week. They are freezer friendly up to 3 months.

    Oatmeal cranberry cookie broken in half.

    More Delicious Vegan Christmas Cookies

    • Vegan Snowball Cookies
    • Vegan Snickerdoodles (Soft and Puffy)
    • Vegan Butter Cookies
    • Vegan Gingerbread Cookies

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan oatmeal cranberry cookies in a stack.

    Vegan Oatmeal Cranberry Cookies

    Soft and chewy vegan oatmeal cranberry cookies loaded with cranberries, macadamia nuts and a touch of molasses. The perfect holiday cookie!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 198kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 1 cup Light Brown Sugar (200g)
    • 1 Tablespoon Maple Syrup
    • 1 Tablespoon Unsulphured Molasses
    • 1 Tablespoon Vanilla Extract
    • 1 ½ cups Rolled Oats (150g)
    • 1 cup All Purpose Flour (125g)
    • 1 cup Dessicated Coconut (80g) Unsweetened Shredded Coconut
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 teaspoon Cinnamon
    • 2 Tablespoons Soy Milk or other non dairy milk
    • ¾ cup Dried Cranberries (112g)
    • ½ cup Macadamias (65g) Chopped
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and line two large cookie sheets with parchment paper.
    • Add 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 maple syrup, molasses and vanilla extract and beat in until well mixed.
    • In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together.
    • Add the dry ingredients in with the wet and mix in with a spoon or spatula until crumbly.
    • Add the soy milk and mix into a thick cookie dough.
    • Add cranberries and chopped macadamias and mix in.
    • Roll the dough into balls and place them evenly onto parchment lined baking sheets. Aim to get 20 cookies from the batch and spread them out over two trays (10 cookies per tray).
    • Bake one tray at a time for 12 minutes. The tops will be golden brown and the edges will be firm but they will still be very soft in the middle.
    • If they are still very puffy then press down on them gently with a fork to flatten them when they are still warm and soft. Let the cookies cool down and firm up on the tray before moving them.

    Notes

    1. Weigh your ingredients for the best accuracy. I highly recommend weighing out your flour, oats and sugar on a food scale for perfect cookies every time.
    2. Coconut – dessicated coconut is also known as finely shredded coconut or unsweetened shredded coconut.
    3. Dried cranberries – whole dried cranberries work great and don’t need to be chopped so long as they are not too large. If they are quite large then rather chop them first otherwise they will fall out of the cookies. You can also use fresh or frozen cranberries instead of the dried cranberries. If you’re using frozen cranberries then just add them to the cookie dough frozen, no need to thaw them first.
    4. Macadamias – raw macadamias should be roughly chopped before adding them to the cookie dough. You can omit them if you like or switch for something like chopped pecans or hazelnuts.
    5. Gluten free: These cookies adapt super well to gluten free, just use a gluten free all purpose baking blend.
    6. Storing: Keep them stored in the fridge or at room temperature for up to a week. They are freezer friendly up to 3 months.

    Nutrition

    Serving: 1Cookie | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 156mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 222IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Artichoke Dip
    Vegan Brown Sugar Cookies »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sue L says

      January 04, 2023 at 4:16 pm

      OMG! these are amazing! I kept the recipe with the intention of making them for Christmas but that opportunity passed 🤦🏼‍♀️ Made them this afternoon and they are delicious, probably the best cookies I have ever made. Thank you x5 stars

      Reply
      • Alison Andrews says

        January 13, 2023 at 3:03 pm

        Thanks so much for the amazing review Sue! 🙂

        Reply
    2. Amber says

      December 21, 2022 at 10:16 am

      Hi Alison, these look lovely, I look forward to trying them. I’m wondering if they will still work without the molasses? Or if you know of an alternative substitute for this? Thanks, Amber

      Reply
      • Alison Andrews says

        December 21, 2022 at 12:31 pm

        Hi Amber, yes they absolutely work just fine without the molasses, you can use extra maple syrup instead. 🙂

        Reply
    3. Samantha Rhodes says

      December 20, 2022 at 11:46 pm

      Hello from the UK! I’m not a fan of coconut. Could you substitute the coconut for something else? Thanks in advance.

      Reply
      • Alison Andrews says

        December 21, 2022 at 12:32 pm

        You can omit the coconut. You may not need to use all the soy milk in that case, only add as much soy milk as needed to take it from crumbly into a cookie dough.

        Reply
    4. Joanne says

      December 20, 2022 at 8:52 pm

      I just made these and they’re delicious! I substituted King Arthur 1:1 gluten-free flour and used Modern Mill Salad Topper Summer Symphony mix. This mix has cranberries, blueberries, cherries, and sunflower seeds. So delicious! Thank you for another fabulous recipe.5 stars

      Reply
      • Alison Andrews says

        December 21, 2022 at 12:33 pm

        Sounds amazing! Thanks for sharing Joanne!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!