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Almond Cranberry Oatmeal Cookies {Vegan}
5 from 15 votes

Almond Cranberry Oatmeal Cookies {Vegan}

These vegan Almond Cranberry Oatmeal Cookies blend whole wheat flour, almond butter, and oats with dried cranberries and chocolate chips for a chewy and satisfying cookie. The combination of nutty almond butter with tart cranberries and sweet chocolate chips creates a balance of flavors and textures. These cookies bake to a golden brown with a tender crumb and hold together well without eggs, making them a good option for vegan baked treats.

Prep Time
10 mins
Cook Time
10 mins
Servings: 24 cookies
Course: Baked Goods
Cuisine: Vegetarian, Vegan

Ingredients

  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup almond butter
  • 1/2 cup brown sugar
  • 1/2 cup almond milk brand Almond Breeze
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned oats
  • 1/2 cup dried cranberries
  • 1/2 cup chocolate chips or regular chocolate chips, vegan

Instructions

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  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. With an electric or stand mixer fitted with a paddle attachment, combine the almond butter and brown sugar. Mix until light and fluffy, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides if necessary.
  4. Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.
  5. Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.