Apple Cranberry Oatmeal Cookies (Vegan) (Edit recipe)

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It just isn’t fall without a warm spiced oatmeal cookie, and these apple cranberry oatmeal cookies do not disappoint. Packed with sweet, diced apples, tangy dried cranberries, and cozy hints of cinnamon and cloves, every bite is soft, chewy, and perfectly balanced with sweet, tart, and comforting flavors. Best of all, they’re quick, easy, and completely dairy- and egg-free, making them the perfect treat to satisfy that autumn craving.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

13 minutes

INGREDIENTS

15

Serves: 20

Ingredients

Cookie Batter

2 cups All Purpose Flour, (240 grams)
2 cups Old Fashioned Oats, (212 grams)
.25 tsp Baking Powder
.5 tsp Baking Soda
4 Tbsp Almond Milk Yogurt, -room temperature (or plant-based yogurt of your choice)
8 Tbsp Plant-Based Butter, -room temperature
2 tsp Vanilla Extract
.5 cup Cane Sugar
.5 cup Coconut Sugar

Apple/Cranberry Mixture

1 whole Apples, Honeycrisp, -1 medium apple cored/peeled/finely chopped
6 Tbsp Dried Cranberries, Unsweetened, + extra for the tops of the cookies
.5 tsp Cinnamon, Ground
.25 tsp Cloves, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Apple / Cranberry Mixture
Add all of the ingredients to a small bowl and toss until well combined. Set the bowl aside until needed.
Cookie Batter
In a small bowl, add the flour, baking powder, baking soda and oatmeal; whisk to combine and set aside
In a medium bowl, add the butter and sugar. With a hand mixer on medium speed, cream the butter and sugar for 3 minutes. Add the yogurt and vanilla extract and continue blending on medium speed for another minute.
Add the apple/cranberry mixture to the wet ingredients and fold it in until just incorporated.
Add the dry ingredients and fold it in just until incorporated.
Place the batter in the refrigerator. Preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper.
Once the oven reaches temperature, remove the batter from the refrigerator and begin scooping the cookie dough balls.
Each cookie is about 3 tablespoons of batter. Roll each ball between your palms to smooth it out, place it onto a prepared baking sheet, flatten each slightly and place a few dried cranberries on top.
Return the cookie batter to the refrigerator between batches.
Bake the cookies for 13 minutes. These cookies come out of the oven slightly browned with a soft center.
Allow them to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container at room temperature. They will remain fresh 3 to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	4 g
Carbohydrates:	26 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	62 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.