White Chocolate Cranberry Oatmeal Cookies (vegan)
A healthier twist to the classic oatmeal cookie that everyone loves. These white chocolate cranberry oatmeal cookies are dairy-free, simple to make, and hands down the best cookies ever. It features macadamia nuts which give them the ideal crunch. You are going to love this holiday version of the popular oatmeal cookie recipe!
Perfect for a cookie exchange and wholesome enough to call them healthy, these cookies are hard to resist. Double up the batch and put a dozen in the freezer for a great meal-prep option.
What Is a Traditional Oatmeal Cookie?
Traditionally, you have always been able to find the classic oatmeal cookie recipe on the back of a Quaker Oats container. The base of the dough contains butter, brown sugar, white sugar, egg, oats, and white flour. It’s a pretty basic cookie but pretty high in calories and processed junk.
How Are These White Chocolate Cranberry Cookies Healthier?
First off, this recipe has no dairy or animal products which means you won’t find butter or eggs in these cookies. It’s an ideal recipe for someone following a vegan diet.
You won’t find any processed ingredients in this cookie recipe. That means no white flour or white sugar that has been stripped of its nutrients. Instead, we use coconut sugar, pure maple syrup, and oat flour which are much healthier alternatives.
Why Are These Vegan Oatmeal Cookies So Good?
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 Ingredient List
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 eggs-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.
How to Make These Vegan Oatmeal Cookies
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.
Step three-Place all of the dry ingredients into a medium-sized bowl and mix until combined.
Step four-In a separate medium-sized bowl, mix together the wet ingredients. Mix until everything is well incorporated.
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 the cookies to a cooling rack. Once the cookies have reached room temperature, transfer them to an air-tight container.
Tips + Modifications
Feel free to remove any of the mix-ins (white chocolate, macadamia nuts, or dried cranberries). You can replace them with your favorite chopped nuts or chocolate.
How to Store These Cookies
These cookies can be kept in an air-tight container out on the counter for up to a week. Or, in the fridge for up to 10 days.
Did You Enjoy These Cookies?
Would you mind doing me a favor and writing a review below? I would be so grateful! Thanks!
If you loved these cookies, I know you will also like these recipes.
Vegan Peanut Butter Cup Cookies
White Chocolate Cranberry Oatmeal Cookies (Vegan)
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
- 2 tablespoons ground flaxseed
- 6 tablespoons filtered 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 ground flaxseed with 6 tablespoons of 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.
- Place all of the dry ingredients into a medium-sized bowl and mix until combined.
- In a separate medium-sized bowl, mix together the wet ingredients. Mix until everything is well incorporated.
- 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.
Notes
Nutrition
Enjoy!
XOXO
Michelle