Vegan Cranberry Orange Oatmeal Cookies -

Vegan Cranberry Orange Oatmeal Cookies

These Cranberry Orange Oatmeal Cookies are soft, chewy, and bursting with citrusy flavor. This vegan, gluten-free, no-egg recipe is perfect for breakfast, dessert, or a wholesome snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings cookies

Calories 102 kcal

Equipment

1 Bowl
1 Baking sheet lined with parchment paper

Ingredients

¾ cup cranberries frozen or fresh, finely chopped if large

Dry Ingredients

1 + ¼ cup rolled oats
1 cup oat flour scooped & leveled
½ cup brown sugar or white sugar
1 pinch salt
1 pinch turmeric powder for color, optional

Wet Ingredients

¾ cup unsweetened almond milk or any dairy-free milk
2 tablespoons neutral vegetable oil
2 tablespoons orange juice freshly squeezed
1 tablespoon orange zest
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.
In a large bowl, whisk together dry ingredients.
1 + ¼ cup rolled oats, 1 cup oat flour, ½ cup brown sugar, 1 pinch salt, 1 pinch turmeric powder
Add in wet ingredients. Stir until thick, creamy, and fully combined.
¾ cup unsweetened almond milk, 2 tablespoons neutral vegetable oil, 2 tablespoons orange juice, 1 tablespoon orange zest, 1 teaspoon pure vanilla extract
Fold in cranberries (pulse larger ones a few times in a blender if needed).
¾ cup cranberries
Cover and chill dough for at least 30 minutes.
Using about 2 tablespoons of dough, scoop onto the baking sheet and shape to desired size.
Bake 12–15 minutes until edges are golden. Cool 5 minutes on the pan, then transfer to a wire rack.

Notes

Don't skip the chilling as it thickens the batter as oats and flour absorb the liquids, making the cookies easier to scoop.
Use tiny wild cranberries whole or pulse larger ones slightly for even pieces.
These cookies don’t spread while baking, so shape them to your desired size and thickness before baking.
Store in an airtight container at room temperature for up to 5 days, or freeze up to 3 months.
If fresh or frozen cranberries aren’t available, use ⅓–½ cup dried cranberries.

Nutrition

Calories: 102kcalCarbohydrates: 17gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 22mgPotassium: 71mgFiber: 1gSugar: 7gVitamin A: 9IUVitamin C: 2mgCalcium: 29mgIron: 1mg

Keyword cranberry, cranberry orange oatmeal cookies, oatmeal, orange

Tried this recipe?Let us know how it was!