|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 14g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegan recipe for spiced oatmeal cranberry cookies results in a thick and chewy cookie—just the way oatmeal cookies should be. They are perfect throughout the holiday season and a plate of these cookies will go fast at any gathering.
Unlike many vegan cookie recipes, this one doesn't require any egg replacer or egg substitute, so it's a good one to try if you're new to baking vegan (or just don't have any egg replacer on hand). Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg-free, and dairy-free.
3/4 cup vegan margarine
1/3 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup soy milk, or other non-dairy milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3 cups oats, quick cooking or rolled
1 cup dried cranberries
Gather the ingredients.
Preheat the oven to 350 F. You don't need to grease a cookie sheet for this recipe.
In a large bowl, cream together the vegan margarine with the white sugar and brown sugar until smooth and creamy.
Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.
Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg, and stir again until well mixed.
Then stir in the quick-cooking oats and the cranberries.
Spoon the dough in 1 1/2-inch balls onto an ungreased cookie sheet and bake 10 to 15 minutes, or until done.
Allow to cool on a rack.
Serve and enjoy!
- They are delightful while still warm, but you can also store them. To keep them chewy, store them in an airtight container at room temperature for up to five days. Adding half a slice of bread to the airtight container can also help ensure they don't dry out. If you want to store them in a cookie jar, it's best to place them in a zip-lock bag inside the jar to retain moisture and keep them chewy.
- A make-ahead tip is that you can prepare the dough and refrigerate it for several days before baking. For even more convenience, scoop out the cookies onto baking sheets and freeze them. Then transfer the frozen dough balls to a freezer bag and you'll be able to bake a batch at any time, even without thawing the dough. Add an extra minute or two to the baking time for the frozen dough.
Variations and Substitutions
- If you're missing one of the spices (ginger powder, ground cloves, cinnamon, and nutmeg), it's ok to omit it without too much trouble, and just add a bit more of one of the other spices.
- If you're missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they'll be even better with the full combination of spices.
- If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.
- A variation to consider is adding 1 cup of chopped walnuts or pecans. That would add yet another "superfood" to these cookies that already include oatmeal and cranberries.