Description
This is one of the best vegan cookies I've ever made! Cranberry and Chocolate Chunk Oatmeal Cookies have a fluffy, chewy, soft and flavorful oat base with tart dried cranberries berries and decadent dark chocolate chunks! They're free of refined sugars, flour, soy, eggs and dairy so it's a healthy and flavorful treat that everyone will enjoy.
Ingredients
Units
Scale
- 1 cup gluten-free oats, ground into a fine flour in your blender
- 2 cups gluten-free quick cooking oats (not old fashioned oats)
- 1 cup pure maple sugar (or coconut sugar)
- 1 tablespoon arrowroot powder (also known as arrowroot starch)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup + 1 tablespoon room temperature soy-free, vegan butter (I use Miyoko's brand)
- 1 tablespoon non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 1 cup unsweetened dried cranberries (or cherries)
- 1 cup vegan and refined sugar-free dark chocolate chunks (I use Hu dark chocolate gems)
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a half-sheet baking sheet with parchment paper. Set aside.
- In a large mixing bowl at oat flour, oats, maple sugar, arrowroot powder, cinnamon, baking powder, baking soda and salt. Stir.
- Add room temperature vegan butter, non-dairy milk, and vanilla to the mixing bowl. Use an electric hand mixer and mix until all ingredients are well incorporated.
- Add unsweetened dried cranberries and chocolate. Mix again with the hand mixer or fold in with a spoon. The cookie batter will feel a bit crumbly like granola and that is okay. It will gel together as it bakes and then cools.
- Use a quarter cup measuring cup to scoop out 1/4 cup servings of the cookie batter. You want to really pack the cookie dough firmly into the measuring cup before inverting the measuring cup overtop the parchment paper lined baking sheet. If any cranberries, chocolate, or oatmeal flakes fall out of the cookie mounds, press them back in with your fingers. The batter should make 13 cookie mounds. The cookies will spread when they bake so leave room between the cookies and use two baking sheets if needed.
- Bake for 10 minutes. Allow the cookies to rest on the baking sheet for thirty minutes before transferring to a cooling rack to fully cool. The cookies will firm up as they cool. If you touch them too early they will fall apart.
- Store leftovers in an airtight container at room temperature for up to five days.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Oven Baked
