Vegan Oatmeal Cranberry Cookies

5 from 11 votes

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

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 198kcal

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.

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.
Coconut - dessicated coconut is also known as finely shredded coconut or unsweetened shredded coconut.
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.
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.
Gluten free: These cookies adapt super well to gluten free, just use a gluten free all purpose baking blend.
Storing: Keep them stored in the fridge or at room temperature for up to a week. They are freezer friendly up to 3 months.