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White Chocolate Cranberry Oatmeal Cookies (Vegan)

A healthier twist on a 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!
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Dessert
Keyword: Christmas cookie exchange recipe, Christmas cookies, dairy free cookies, healthy christmas cookies, healthy cookie ideas, healthy cookie recipe, healthy cookies, healthy oatmeal cookies, vegan oatmeal cookies, white chocolate oatmeal cookies
Servings: 12 cookies
Calories: 207kcal

Ingredients

Dry ingredients:

  • 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

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.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 111mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg