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These vegan Oatmeal Cranberry Walnut Cookies are gentle, chewy, candy, and “buttery.” They’ve the proper quantity of texture and crunch in every chunk. Gluten-free and prepared in simply half-hour!
Festive sufficient to be a Christmas cookie, however fast and straightforward sufficient to get pleasure from any time of 12 months.
Simple to customise along with your favourite mix-ins.
The feel of the cookie jogs my memory of the Oatmeal Creme Pies that have been common once I was rising up. Take into account that I haven’t had a type of in most likely 30 years, although, so I could also be off on that. Both manner, these Oatmeal Cranberry Walnut Cookies are so scrumptious and I guess you possibly can’t eat only one!
Components you want
Ingredient notes and substitutions
Oats ~ Use quaint rolled oats for greatest texture. Search for licensed gluten-free oats in the event you want this recipe to be gluten-free. Whereas oats are naturally gluten-free, they’re usually processed in a facility that additionally processes wheat.
If you happen to can’t have oats in any respect, attempt my Vegan Cranberry Cookies made with almond flour!
Flour ~ I take advantage of oat flour to maintain these cookies gluten-free. Once more, search for licensed gluten-free oat flour in the event you want. You may additionally grind your individual utilizing rolled oats in a meals processor or espresso grinder.
I haven’t tried it, however all-purpose flour ought to work in addition to an all-purpose gluten-free flour mix.
Butter ~ Use vegan stick butter for greatest outcomes. Use it chilly straight from the fridge…no want to melt it first.
I don’t have a lot luck discovering unsalted vegan butter, although I do know that Earth Steadiness makes one. This recipe was developed utilizing the yellow field of Earth Steadiness Buttery Sticks.
Sugar ~ I sometimes use a mix of cane sugar and brown sugar. I’ve additionally used all brown sugar. Each choices are completely candy and attractive.
Flax ~ It is a binder. Whisk 1 tablespoon of flaxmeal with 3 tablespoons water and let it sit for a couple of minutes till it thickens.
Spices ~ Just a few cinnamon, a splash of pure vanilla extract, and a bit of salt is all you want.
Cranberries ~ Dried cranberries are candy and tart and chewy. You may use different dried fruit, like raisins, dried cherries, dried blueberries, chopped dried apricots, or chopped dates.
Chocolate chips are at all times a very good possibility as a substitute. Or attempt my recipe for Oatmeal Chocolate Chip Cookies (oil-free and butter-free!)
Walnuts ~ Chopped walnuts are the proper complement to oats and cranberries. Chop them into items comparable in measurement to, and even smaller than, the dried cranberries. Items too massive will make it more durable for the cookie dough to carry collectively.
Don’t have walnuts? Use almonds, pistachios, or pecans as a substitute. You may as well use pumpkin seeds in the event you desire. Or you possibly can simply depart them out.
make the recipe
Please scroll right down to the recipe card for actual ingredient measurements and directions.
In a small bowl whisk the flaxmeal with 3 tablespoons of water. Put aside to let thicken. That is the flax “egg.”
Add the chilly vegan butter and sugars to the bowl of an electrical mixer (1).
Beat till the combination comes collectively creamy and easy (2). Add the flax “egg” and vanilla and blend to include.
Storage and freezing
Counter: Retailer leftover oatmeal cranberry walnut cookies in an hermetic container on the counter for as much as 5 days.
Fridge: Retailer them as much as 10 days in an air-tight container within the fridge.
Freezer: You may even freeze these baked vegan cookies! For greatest outcomes, place cookies in a single even layer on a big plate or baking sheet and freeze. As soon as frozen, switch the cookies to a freezer protected plastic bag. They need to preserve properly for as much as 4 months.
You may as well freeze the cookie dough earlier than baking. Portion out the dough by rolling 2 tablespoons every right into a ball. Then place onto a rimmed baking sheet (no have to house them out) and freeze. As soon as frozen, switch the cookie dough balls to a freezer-safe plastic bag. They may preserve properly for as much as 3 months. Baking cookies from frozen normally takes an additional jiffy.
Professional suggestions and methods
~ Use chilly vegan butter straight from the fridge. Don’t soften it first. Vegan butter doesn’t carry out fairly the identical as dairy butter. The oils are inclined to separate out when heat, which can occur when creaming with the sugars. Beginning with chilly butter slows down this course of. However don’t fear, it would break down simply, and permit for the proper creamy texture.
~ Use quaint rolled oats for greatest texture. Not fast oats and positively not metal minimize oats.
~ Measure the flour by evenly spooning it right into a measuring cup, then leveling off the highest by sliding the again of knife throughout it. That is known as the spoon-and-level technique.
~ If the cookie dough is crumbly and gained’t maintain collectively, add water 1 tablespoon at a time, mixing once more in between every addition, simply till the dough comes collectively.
~ Area out the cookie dough on the baking sheet. These cookies will unfold!
~ After baking, let the cookies relaxation on the pan for about 2 to three minutes earlier than eradicating them to a wire cooling rack to proceed to chill fully. They are going to be too gentle to maneuver straight from the oven.
~ To make this recipe gluten-free, use licensed gluten-free oats.
~ To make this recipe nut-free, merely miss the walnuts.
FAQs
You most likely used an excessive amount of flour or oats. To repair this, add water 1 tablespoon at a time, stirring after every addition, till the dough sticks collectively when pressed between your fingers.
Too many mix-ins will even trigger the dough to crumble. Chop the walnuts finely and don’t use greater than 1 cup of mix-ins for the recipe.
Sure! Switch the cooled cookies to a big plate or baking sheet and freeze. As soon as the cookies are frozen, switch them to a freezer-safe plastic bag. This manner they gained’t stick collectively within the bag. They need to preserve properly as much as 3 months.
You may as well freeze the cookie dough earlier than baking. Portion out the dough by rolling 2 tablespoons every right into a ball. Then place onto a rimmed baking sheet (no have to house them out) and freeze. As soon as frozen, switch the cookie dough balls to a freezer-safe plastic bag. It’s going to preserve properly for as much as 3 months.
I hope you like this recipe as a lot as we do! If you happen to tried it, please use the ranking system within the recipe card and depart a remark beneath along with your suggestions.
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Vegan Oatmeal Cranberry Walnut Cookies
Servings: 18 cookies
Energy: 405kcal
Directions
Preheat the oven to 350°F. Line 1 to 2 rimmed baking sheets with parchment paper and put aside.
In a small bowl, whisk collectively the flaxmeal and water. Put aside to thicken. That is the flax “egg.”
Within the bowl of an electrical mixer, cream collectively the chilly vegan butter, brown sugar, and cane sugar till easy. Add the vanilla and flax “egg” and blend till easy.
In a separate mixing bowl, mix the oats, oat flour, baking soda, baking powder, cinnamon, and salt.
Slowly add the oat combination to the butter and sugar combination and beat till properly mixed. Cease the mixer and scrape down the edges and backside of the bowl and beat once more to make sure all of the substances are correctly integrated.
Add the dried cranberries and chopped walnuts and stir to evenly distribute all through the dough.
Roll the dough into balls 2 heaping tablespoons at a time and place onto the ready baking sheet. Area out the cookie dough with not less than 2 inches in between every one. These cookies will unfold.
Bake for 10 to 12 minutes till the cookies have unfold and the sides are beginning to set.
Take away from the oven and let the cookies relaxation on the baking sheet for 3 to 4 minutes earlier than eradicating to a wire cooling rack to chill fully.
Repeat with the remaining dough.
Notes
Vitamin details calculated per cookie based mostly on 2 heaping tablespoons of dough per cookie.
Vitamin
Energy: 405kcal | Carbohydrates: 62g | Protein: 6g | Fats: 16g | Saturated Fats: 4g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 6g | Sodium: 334mg | Potassium: 88mg | Fiber: 5g | Sugar: 18g
Vitamin values are calculated utilizing on-line calculators and are estimates solely. Please confirm utilizing your individual knowledge.
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