White Chocolate Cranberry Oatmeal Cookies (vegan)
A wholesome twist on the classic oatmeal cookie you know and love. These White Chocolate Cranberry Oatmeal Cookies are dairy-free, easy to make, and packed with cozy holiday flavor. The added macadamia nuts give each bite the perfect crunch, making this festive vegan cookie one you’ll want to bake all season long.
Oatmeal cookies have always reminded me of cozy kitchen moments, especially during the holidays. There’s something so comforting about the smell of vanilla, cooked oats, and warm spices filling the house while the kids peek into the oven every few minutes.
Now that my girls are older, these White Chocolate Cranberry Oatmeal Cookies have become our go-to holiday baking tradition. It’s a recipe that feels nostalgic, festive, and wholesome all at once, and I hope it becomes a holiday favorite in your home too.
We also enjoy baking these Chewy Ginger Spiced Cookies and these Banana Oatmeal Chocolate Chip Cookies. Honestly, anything with oats is our jam!
Spotlight on These White Chocolate Cranberry Oatmeal Cookies
- They are so simple to make: There are only a handful of basic ingredients in this cookie recipe. You will be able to whip them up in a matter of only 20 minutes.
- They have no processed ingredients: This recipe is only made from real, wholesome ingredients. You won’t find any processed sugars, flour, oils, or candy in these cookies. Hallelujah!
- They are perfect for meal prepping: Simply double the recipe and freeze half of them to enjoy all month long. As a busy mom, I love a good, healthy dessert that is easy to make and lasts for a week or two!
- They are delicious: I love the twist on these oatmeal cookies. With cranberries instead of raisins and the addition of white chocolate and macadamia nuts, these cookies are the perfect wholesome treat any time of year!
- Enjoy these holiday-styled oatmeal cookies: They are the total healthy holiday cookie and are perfect to bring to a cookie exchange or a holiday dinner gathering.
The Ingredients
Oat flour: This is the best unprocessed flour option for cookies and one of my personal favorites.
Rolled oats: This type of oats is ideal for this recipe. I would not recommend old-fashioned oats.
Baking soda and baking powder: These are always a must with baked goods, especially cookies.
Cinnamon: You can’t have an oatmeal cookie without cinnamon.
Coconut oil: This is the ideal unprocessed oil for baking. With many benefits, it passes all of the health checklists.
Coconut sugar: I enjoy cooking with coconut sugar. The flavor mocks brown sugar but is not processed or stripped of its nutrients.
Maple syrup: One of the best white sugar alternatives around. Maple syrup is an unprocessed sugar option that I love.
Flax egg: Also known as the vegan egg, this genius combination does the trick!
Vanilla extract: I like to use homemade vanilla extract. It really does make a difference if you use a cheap imitation versus an actual pure extract.
Dried cranberries: I love this holiday twist on the classic oatmeal cookie that typically calls for raisins.
White chocolate chips: Nothing says Christmas cookies more than white chocolate. And, combine them with cranberries and nuts and you’ve got yourself a delicious holiday cookie!
Macadamia nuts: One of my favorite type of nuts to add to cookies. They are light and have a subtle flavor.
Frequently Asked Questions
Yes, but I recommend the flavor combination of white chocolate and an oatmeal cookie base.
Make sure the oats and oat flour are gluten-free and you’re all set.
Yes. You can roll the dough into cookie balls and refrigerate them for up to 24 hours before baking. This often improves flavor and texture.
They are perfectly soft with a slight chewy texture that you will love.
These cookies can be kept in an air-tight container out on the counter for up to a week, in the fridge for up to 10 days, or in the freezer for 2-3 months.
Yes! Just omit the macadamia nuts for a nut-free version.
The Instructions
Step one: Make a flax egg by combining 2 tablespoons of ground flax with 6 tablespoons of filtered water. Stir the ingredients in a small bowl and then set it in the fridge to thicken.
Step two: Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or silicone mat.
Step three: Place all of the dry ingredients into a medium-sized bowl and mix until combined. This includes oat flour, rolled oats, cinnamon, baking soda, baking powder, and salt.
Step four: In a separate medium-sized bowl, mix together the wet ingredients. This includes coconut oil, maple syrup, coconut sugar, the flax egg, and vanilla. Mix until everything is well incorporated but, do not overmix.
Step five: Add the dry ingredients to the wet and mix it all up. It should end up becoming a large ball of dough. Fold in the white chocolate chips, chopped macadamia nuts, and chopped dried cranberries.
Step six: Place a paper towel over the top and allow the dough to come to room temperature for about 10 minutes.
Step seven: Use a cookie scoop and place a 2-inch ball of dough, 1 inch apart on a lined cookie sheet. Use the bottom of a glass cup to slightly flatten the cookies because they will not expand during cooking.
Step eight: Bake for 11 minutes. Allow the cookies to cool for about 2-3 minutes and then transfer them to a cooling rack. Once the cookies have reached room temperature, transfer them to an airtight container.
Storage
These cookies can be kept in an air-tight container out on the counter for up to a week, in the fridge for up to 10 days, or in the freezer for 2-3 months.
Tips + Modifications
Make these cookies gluten-free by using certified gluten-free rolled oats and oat flour. The cookies will still turn out soft and chewy.
If you only have vegan chocolate chips on hand, feel free to swap them in for the white chocolate chips. The cookies will still turn out delicious.
Do not over mix the batter.
Remove the cookies from the oven at the 11th minute mark. Don’t worry, as they cool they will harden up a bit.
More Vegan Holiday Cookie Recipes
Vegan Peanut Butter Cup Cookies
Double Chocolate Peppermint Cookies
White Chocolate Cranberry Oatmeal Cookies (Vegan)
Equipment
- 1 sheet pan, lined with parchment paper
Ingredients
Dry ingredients:
- 1½ cups oat flour
- ½ cup rolled oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients:
- 6 tablespoons coconut oil, melted and slightly cooled
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 flax egg *2 TBSN ground flax + 6 TBSN water
- 2 tablespoons vanilla extract
Mix-ins:
- 2 tablespoons chopped dried cranberries
- 2 tablespoons white chocolate chips (dairy-free)
- 2 tablespoons chopped macadamia nuts
Instructions
- Make the flax egg by combining 2 tablespoons of ground flaxseed with 6 tablespoons of filtered water in a small bowl. Stir and then place in the fridge to thicken up.
- Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or silicone mat.
- Place all of the dry ingredients into a medium-sized bowl and mix until combined. This includes oat flour, rolled oats, cinnamon, baking soda, baking powder, and salt.
- In a separate medium-sized bowl, mix together the wet ingredients. This includes coconut oil, maple syrup, coconut sugar, the flax egg, and vanilla. Mix until everything is well incorporated but, do not overmix.
- Add the dry ingredients to the wet and mix it all up. It should end up becoming a large ball of dough. Fold in the white chocolate chips, chopped macadamia nuts, and chopped dried cranberries.
- Place a paper towel over the top and allow the dough to come to room temperature for about 10 minutes.
- Use a cookie scoop and place a 2-inch ball of dough, 1 inch apart on a lined cookie sheet. Use the bottom of a glass cup to slightly flatten the cookies because they will not expand during cooking.
- Bake for 11 minutes. Allow the cookies to cool for about 2-3 minutes and then transfer the cookies to a cooling rack. Once the cookies have reached room temperature, transfer them to an air-tight container.
