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chocolate chip cranberry oatmeal cookies

vegan chocolate chip cranberry oatmeal cookies_hot for food

These chocolate chip cranberry oatmeal cookies are amazingly yummy and especially chewy. But if you’re looking for those dry, fibre rich “healthy” kind of cookies then get the hell out. These are a bad ass classic made vegan! Kids and adults of any age will surely devour stacks of these cookies with a little something extra. You might cringe at the thought of adding fruit into a decadent cookie, but I’ve got your back! The banana in the batter helps with the perfect texture (a wonderful egg replacer!). I dig the added sweetness of cranberries in them, but feel free to omit if you must. 

If you’re a real cookie freak, why not plan a cookie swap with friends? Whether or not a holiday is around the corner, anytime of year is a great time to whip up batches of freshly baked goodness. Check out my first #instacookieswap, where these chocolate chip cranberry oatmeal cookies made a debut along with even more scrumptious vegan desserts.

chocolate chip cranberry oatmeal cookies_hot for food

chocolate chip cranberry oatmeal cookies_hot for food
5 from 2 votes
Print Recipe

chocolate chip cranberry oatmeal cookies

Kids and adults will devour these classic chocolate chip cookies with a little something extra!

Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 3 dozen
Author Lauren Toyota

Ingredients

  • 2 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1 C vegan butter, at room temperature
  • 1 C packed brown sugar
  • 1 C granulated sugar
  • 1/4 C nondairy milk
  • 2 tsp vanilla extract
  • 1 mashed ripe banana
  • 2 C rolled oats (not quick cooking)
  • 1 C dried cranberries
  • 1 C vegan chocolate chips

Instructions

  1. Preheat the oven to 350°F and line baking sheets with parchment paper.

  2. In a large mixing bowl combine flour, baking soda, baking powder, sea salt, and cinnamon with a fork.

  3. In a separate large mixing bowl add the vegan butter and sugars and beat with a hand mixer until creamy.

  4. Add vanilla extract, nondairy milk, and mashed banana and beat until well combined. 

  5. Add the wet mixture to the dry mixture and fold to mix about half way. Then stir in rolled oats, cranberries, and chocolate chips and make sure the dough is well combined.

  6. Use a heaping tablespoon for each cookie and be sure to slightly flatten them on the baking sheet with your hand. They will double in size so ensure they are spaced out enough from each other. 

  7. Bake for 10 to 12 minutes or until they are all light golden brown around the edges. Then remove them from the baking sheets onto a wire rack to cool completely. Bake time will vary depending on the size of cookies and your oven.

Recipe Notes

Only bake 1 baking sheet at a time on the middle rack.

If you've prepped more than 1 baking sheet then place it in the fridge while the other is baking. You can also place extra cookie dough in the fridge before preparing them for baking the next batches. 

Store the cookies between layers of parchment paper in an airtight container at room temperature for up to 4 to 5 days.

9 comments

  • Cookie Throwdown! « hot for food 9 years ago

    […] spicy. In conclusion, my friend preferred my cookies. I enjoyed both. And I recommend she makes my vegan ginger crinkle cookies since ultimately she just wants a cookie that tastes and looks like the big Ginger Cookies at […]

  • Joyce 4 years ago

    Really good!! I switched out the cranberries for frozen mixed berries and it turned out to be the best cookies I’ve ever made 😀

  • SV 3 years ago

    I made these today I found they a tad too sweet for my taste so i will likely use 1/4 cup less sugar next time, but still delicious!!! Especially with a cup of cold milk ..nom nom

  • Taylor 3 years ago

    I live in a small town so our grocery store is equally as small and therefore doesn’t stock many vegan ingredients so I didn’t have vegan chocolate chips but I subbed in about 1/3 cup of cocoa powder to get that chocolate flavour and they were delicious!

    First time baking vegan = huge success 🙂

  • Jessica 3 years ago

    I’ve made this recipe twice. The first time I didn’t have a banana so I made it without and the second time I used a banana. Without the banana, these taste AMAZING. They are the perfect oatmeal cookie. The second time these tasted like straight up banana cookies. i would suggest leaving the banana out unless that’s the flavor you’re going for..

  • Megan 3 years ago

    Made these for the first time today, and all I can say is AMAZING!!! I actually substituted the vegan butter for coconut oil and they still came out great!! 5 trillion stars!

  • Raina 2 years ago

    This recipe is amazing!! I’m 13 years old and trying to convert my family to vegan(ish)ism and I made these, they loved them!! I used coconut sugar instead of sugar and raisins instead of cranberries! Huge hit in my house!!! Thank you hot for food :))

  • Michelle Murphy 2 years ago

    I just made a vegan chocolate version and the dough tastes great, I’ll see how the cookies are in about ten minutes!

  • Sheila 2 years ago

    This recipe is hands down extraordinary! My whole household could not stop eating them! Plus my sister-in-law loved it because it was dairy-free! So she asked for the recipe as well! These are delish…thanks for the recipe hotforfood. Love the blog and your YT channel!

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