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.
Servings: 12 cookies
Calories: 207kcal
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.
Notes
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.
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