Vegan white chocolate oatmeal cranberry cookies made with chewy oats, tart cranberries, and creamy melted vegan white chocolate. Perfectly sweet with a tart, fruity kick in each bite. One bowl, gluten-free, and ready in less than 20 minutes.
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Ingredients
Wet
- Pure maple syrup: natural sweetener that also helps the dough bind well. Dark maple syrup is best for a deep flavor, but light works too.
- Cane sugar: optional. The cookies won't spread as much without it, but the white chocolate keeps them sweet.
- Avocado oil: adds moisture without butter.
- Pure vanilla extract: adds flavor and helps create a slight crisp.
Dry
- Gluten-free rolled oats: use certified gluten-free if you're celiac or gluten-sensitive. Do not substitute with steel-cut or instant oats.
- Almond flour: a naturally gluten-free flour that gives the cookies a light, chewy texture.
- Gluten-free oat flour: combined with almond flour, it creates a simple GF blend that binds and has just the right amount of chew. Make your own by blending certified gluten-free oats until fine.
- Baking soda: necessary to help the cookies spread and bake evenly.
- Salt: balances the sweetness and tames any bitter notes.
Fold-in
- Dried cranberries: sweetened or unsweetened, both work.
- Vegan mini white chocolate chips: adds creamy sweetness. I used Enjoy Life.
Substitutions
- Avocado oil: refined coconut oil or a high-quality olive oil also work.
- Cane sugar: omit or swap with coconut sugar, organic brown sugar, or date sugar. Expect a slightly different flavor and color as these sugars bring a molasses-like flavor to the cookies.
- White chocolate chips: swap for dark chocolate chips, semi-sweet, or a mix. Omit entirely for a simpler cranberry oatmeal cookie
- Dried cranberries: frozen cranberries work, but are larger, which can make for awkward bites. They also add a much stronger tartness in each bite. If possible, chop before adding to the batter.
How to make vegan oatmeal cookies without butter
No hand mixers or stand mixers needed. Grab a spatula (or wooden spoon) and your favorite mixing bowl.
1. Preheat and prep
Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper and set aside.
2. Mix the wet ingredients
Add maple syrup, cane sugar (if using), avocado oil, and vanilla extract to a medium-large mixing bowl. Stir until combined.
3. Add the dry ingredients
Add rolled oats, almond flour, oat flour, baking soda, and salt directly to the wet ingredients. Stir until ingredients are incorporated.
4. Fold in the cranberries and chocolate
Fold in dried cranberries and white chocolate chips until evenly distributed throughout the dough.
5. Scoop and press
Using a medium cookie scoop, portion 8 to 10 cookies onto the prepared baking sheet. Gently press down on each cookie to flatten slightly. This creates crispier edges and a chewier center. Skip the press for a fluffier and thicker cookie.
6. Bake and cool
Bake for 10 to 12 minutes or until the edges are golden brown. Remove from the oven and tap the pan on the counter to help the cookies flatten a touch more. Let cool for 5 minutes before enjoying.
Variations
These oatmeal cranberry cookies are easy to customize. A few combinations worth trying:
- Dark chocolate chunk: swipe white chocolate for semi-sweet or dark chocolate chunks. Add a pinch of sea salt flakes after baking. The sweet and salty combo is *chefs kiss*
- Spiced: add ¼-1/2 a teaspoon of cinnamon and or ginger to the dry ingredients for a warm, holiday variation.
- Cranberry orange: add 1 teaspoon of fresh orange zest to the batter along with the cranberries. I prefer to remove the white chocolate when making them this way.
- Nutty: fold in chopped macadamia nuts, walnuts, or pecans.
Storage
Store cooled cookies in a bakery bag or an airtight container at room temperature for 2 to 3 days.
To freeze, layer cooled cookies in an airtight container with parchment paper between each cookie to prevent sticking. They keep well in the freezer for 2 to 3 months. Thaw at room temperature for 10 minutes before eating.
More gluten-free cookies to try
- Easy Vegan Peppermint Mocha Cookies (Gluten-Free)
- Almond Flour Sugar Cookies (Vegan & GF)
- Vegan Trail Mix Cookies (GF)
📋 Recipe
Easy Vegan White Chocolate Oatmeal Cranberry Cookies
Equipment
- parchment-lined baking sheet (or cookie sheet)
- mixing bowl and spatula or wooden spoon
- measuring cups and spoons
Ingredients
Wet
- ¼ cup pure dark maple syrup
- 3 tablespoons cane sugar or coconut sugar optional
- 3 tablespoons 100% avocado oil
- 1 teaspoon pure vanilla extract
Dry
- 1 cup gluten-free rolled oats
- ½ cup almond flour, packed
- ¼ cup gluten-free oat flour, packed
- ½ teaspoon baking soda
- ½ teaspoon salt
Fold in
- ⅓ cup dried cranberries
- 3 tablespoons vegan mini white chocolate chips** I used Enjoy Life
Instructions
- Preheat oven to 350℉ and line a baking sheet with unbleached parchment paper.
- Add all wet ingredients to a medium-large mixing bowl and stir (with a spatula or wooden spoon) until combined. Add dry ingredients directly to the wet and stir again.
- Fold in cranberries, chocolate chips, and any other add-ins you wish. Using a medium cookie scoop, scoop 8-10 cookies onto the sheet and gently press down on each to help flatten (this helps create that extra crisp exterior).
- Bake for 10-12 minutes or until the edges are golden brown. Remove and tap on the counter to help the cookies flatten a bit more (skip for chewier cookies). Let cool for 5 minutes and enjoy!
Notes
If you made these vegan oatmeal cranberry cookies, leave a star rating below and let me know your thoughts. Also, tag me on Instagram @notablyvegan, I love seeing your personalizations.
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