Vegan Oatmeal Cranberry Walnut Cookies
These vegan Oatmeal Cranberry Walnut Cookies are soft, chewy, sweet, and "buttery." They have the perfect amount of texture and crunch in each bite. Gluten-free and ready in just 30 minutes!We like these cookies fairly big. I use 2 heaping tablespoons per cookies. The recipes makes 18 cookies.
Servings: 18 cookies
Calories: 405kcal
Ingredients
- 1 tablespoon flaxmeal
- 3 tablespoons water
- ½ cup vegan stick butter I used Earth Balance Buttery Sticks in the yellow box
- ¾ cup light brown sugar
- ½ cup cane sugar or more brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups old fashioned rolled oats
- 1 ½ cups oat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup dried cranberries
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line 1 to 2 rimmed baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flaxmeal and water. Set aside to thicken. This is the flax "egg."
- In the bowl of an electric mixer, cream together the cold vegan butter, brown sugar, and cane sugar until smooth. Add the vanilla and flax "egg" and mix until smooth.
- In a separate mixing bowl, combine the oats, oat flour, baking soda, baking powder, cinnamon, and salt.
- Slowly add the oat mixture to the butter and sugar mixture and beat until well combined. Stop the mixer and scrape down the sides and bottom of the bowl and beat again to ensure all the ingredients are properly incorporated.
- Add the dried cranberries and chopped walnuts and stir to evenly distribute throughout the dough.
- Roll the dough into balls 2 heaping tablespoons at a time and place onto the prepared baking sheet. Space out the cookie dough with at least 2 inches in between each one. These cookies will spread.
- Bake for 10 to 12 minutes until the cookies have spread and the edges are starting to set.
- Remove from the oven and let the cookies rest on the baking sheet for 3 to 4 minutes before removing to a wire cooling rack to cool completely.
- Repeat with the remaining dough.
Notes
~ Use cold vegan butter straight from the fridge. Do not soften it first. Vegan butter doesn't perform quite the same as dairy butter. The oils tend to separate out when warm, which will happen when creaming with the sugars. Starting with cold butter slows down this process. But don't worry, it will break down easily, and allow for the perfect creamy texture.
~ Use old fashioned rolled oats for best texture. Not quick oats and definitely not steel cut oats.
~ Measure the flour by lightly spooning it into a measuring cup, then leveling off the top by sliding the back of knife across it. This is called the spoon-and-level method.
~ If the cookie dough is crumbly and won't hold together, add water 1 tablespoon at a time, mixing again in between each addition, just until the dough comes together.
~ Space out the cookie dough on the baking sheet. These cookies will spread!
~ After baking, transfer the pan of cookies to a cooling rack and let them rest for about 5 minutes before removing the cookies from the pan and allowing them to continue to cool directly on the cooling rack. They will be too soft to move off the pan straight from the oven.
~ To make this recipe gluten-free, use certified gluten-free oats.
~ To make this recipe nut-free, simply leave out the walnuts.
Nutrition facts calculated per cookie based on 2 heaping tablespoons of dough per cookie.
Nutrition facts calculated per cookie based on 2 heaping tablespoons of dough per cookie.
Nutrition
Calories: 405kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 334mg | Potassium: 88mg | Fiber: 5g | Sugar: 18g