Vegan Oatmeal Cranberry Cookies

Dairy Free
Vegan Oatmeal Cranberry Cookies
30 min.
40
109kcal

Suggestions


Are you looking for a delightful treat that is both delicious and guilt-free? Look no further than these Vegan Oatmeal Cranberry Cookies! Perfect for satisfying your sweet tooth while being entirely dairy-free, these cookies bring together the wholesome goodness of oats and the tart sweetness of cranberries in every bite.

Preparation is a breeze with this recipe—ready in just 30 minutes, you can whip up a batch to share (or keep for yourself!) in no time. Imagine a warm, chewy cookie that offers a delightful crunch from the chopped pecans, complementing the chewy texture of the oats and the pop of flavor from the dried cranberries. With only 109 calories per cookie, you don’t have to feel guilty indulging in these sweet morsels!

Not only are these cookies a fantastic dessert option, but they also make for a great snack throughout the day or an energy booster for your busy lifestyle. Whether you’re hosting a gathering or simply enjoying a quiet moment with your favorite beverage, these cookies fit the bill splendidly. Plus, they make an excellent addition to lunchboxes for kids and adults alike!

So gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of freshly baked Vegan Oatmeal Cranberry Cookies. Your taste buds will thank you!

Ingredients

  • 0.5 teaspoon baking soda 
  • 0.8 cup brown sugar dark (I used brown)
  • cup cranberries dried
  • 0.3 cup granulated sugar 
  • 0.8 teaspoon ground allspice 
  • 0.5 cup non dairy milk (I used almond milk)
  • cup pecans chopped (optional, but I would recommend using)
  • cups cooking oats quick
  • teaspoon vanilla extract 
  • 0.8 cup vegan margarine (I used Becel Vegan Spread)
  • cup flour whole wheat ( I used flour)

Equipment

  • baking sheet
  • oven
  • wire rack

Directions

  1. Preheat oven to 350F/180C for 15 minutes.Cream together the margarine and sugars until smooth. Beat in the vanilla and milk.
  2. Add the flour, baking soda and spice; mix well.Stir in the oats, cranberries and pecans.Spoon tablespoonful of dough on ungreased cookies sheets (see My Notes) and bake between 12-15 minutes or until done. I baked 20 cookies at a time on a big cookie sheet. If you are using 2 sheets at once, shift cookie sheets halfway through baking.
  3. Remove the baking sheets from the oven and stand the cookies on the sheet itself for 2-3 minutes before transferring it to the cooling rack and let it cool completely.

Nutrition Facts

Calories109kcal
Protein5.55%
Fat41.73%
Carbs52.72%

Properties

Glycemic Index
4.84
Glycemic Load
3.53
Inflammation Score
-2
Nutrition Score
3.7534782646791%

Flavonoids

Cyanidin
0.31mg
Delphinidin
0.2mg
Catechin
0.2mg
Epigallocatechin
0.15mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.06mg
Myricetin
0.07mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:109.43kcal
5.47%
Fat:5.29g
8.14%
Saturated Fat:0.97g
6.04%
Carbohydrates:15.05g
5.02%
Net Carbohydrates:13.71g
4.99%
Sugar:8.16g
9.07%
Cholesterol:0mg
0%
Sodium:44.13mg
1.92%
Alcohol:0.03g
100%
Alcohol %:0.16%
100%
Protein:1.58g
3.17%
Manganese:0.52mg
25.91%
Vitamin E:1.06mg
7.06%
Magnesium:24.38mg
6.1%
Selenium:4.17µg
5.96%
Fiber:1.33g
5.34%
Phosphorus:46.73mg
4.67%
Vitamin B1:0.07mg
4.54%
Copper:0.08mg
3.77%
Vitamin A:175.42IU
3.51%
Iron:0.52mg
2.88%
Vitamin K:2.93µg
2.79%
Zinc:0.41mg
2.72%
Vitamin B3:0.35mg
1.75%
Vitamin B6:0.03mg
1.69%
Potassium:56.72mg
1.62%
Calcium:13.89mg
1.39%
Vitamin B2:0.02mg
1.35%
Folate:4.86µg
1.22%