vegan fall cookies || cranberry almond chocolate chip oatmeal cookies

i totally had these vegan cookies for lunch. no shame. paired with a glass of cold almond milk these fresh from the oven cookies were packed with flavor, were chewy, delicious, + pretty healthy, too.

they reminded me of cranberry chocolate chip oatmeal cookies i used to eat in connecticut at my family’s bakery. here’s the recipe- it’s a MUST try. i’m pretty proud of myself for putting it together using healthy ingredients such as cranberry, almond, oatmeal, pepitas, + spices. i used whole wheat flour rather than all purpose + coconut sugar rather than white refined sugars.

they are also easily adapted to gluten free by swapping the oats + flour to gluten free varieties.

oatmeal cranberry almond cookie

//autumn inspired vegan oatmeal cookies//

1 cup organic rolled oats – used bob’s red mill
3/4 cup whole wheat flour
1/3 cup coconut sugar
1 tsp. baking soda
1/2 tsp. salt
1/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1 tsp vanilla extract (also can substitute almond to bring out a more almond flavor)
1 tsp cinnamon
1/2 tsp nutmeg

additions: I used all – but you can choose 2-3 if not all of them are in the pantry.

1/4 cup dried cranberries
1/4 cup pepitas 1

1/4 cup chopped almonds
1/4 cup dairy free chocolate chipsveganoatmealcranberrycookie2

  1. preheat oven to 350 degrees
  2. grease a cookie sheet
  3. combine the first 5 ingredients – oats through salt- in a large mixing bowl
  4. add in maple syrup, oil + spices. stir.
  5. fold in cranberries, pepitas,
  6. roll into balls + place on sheet about 2 in. apart. makes about 12 cookies.
  7. bake for 10-12 minutes, until golden brown.
  8. allow to cool.


cranberry oatmeal cookie with pumpkin kaleinit


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