Easy Vegan White Chocolate Oatmeal Cranberry Cookies
Chewy vegan white chocolate oatmeal cranberry cookies made without butter or dairy. One bowl, gluten-free, and ready in under 20 minutes.
Servings: 10 large 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
Homemade GF oat flour can be made by adding gluten-free oats to a blender and blending until a fine texture is achieved. Alternatively, use a certified gluten-free oat flour such as Anthony's or Bob's Red Mill.
*Use 100% avocado oil - I love Chosen Foods. I do not recommend using Thrive Market or Trader Joe's avocado oil, as the taste can vary widely from bottle to bottle.
**add up to ¼ cup for extra chocolatey cookies.