Vegan Crannberry Currant Oatmeal Cookies
Soft, chewy, and bursting with fruity goodness, these Vegan Cranberry Currant Oatmeal Cookies are the perfect blend of wholesome ingredients and delightful flavors. Packed with rolled oats, sweet dried cranberries, and tart currants, these plant-based treats are elevated with warm cinnamon and a touch of vanilla for a comforting, homemade taste. Using coconut oil and unsweetened applesauce as healthy dairy-free alternatives, these cookies are both vegan-friendly and irresistibly moist. Perfect for a quick snack, lunchbox treat, or holiday dessert spread, they come together in just 15 minutes of prep time and bake to golden perfection in under 12 minutes. Whether you're savoring them fresh out of the oven or sharing them with loved ones, these cranberry oatmeal cookies are a heartwarming twist on a classic favorite.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted)
- 0.33 cup Applesauce (unsweetened)
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 0.5 cup Dried currants
- 2 tablespoons Plant-based milk (optional, as needed)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Mix until well combined.
In a separate bowl, whisk together the melted coconut oil, applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough feels too dry, add 1-2 tablespoons of plant-based milk to moisten it.
Fold in the dried cranberries and currants until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of the dough, roll them into balls, and place them on the prepared baking sheet. Flatten each ball slightly with your fingers to create a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft in the center but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious Vegan Cranberry Currant Oatmeal Cookies!
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1767 mg | 77% | |
| Total Carbohydrate | 533.7 g | 194% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 307.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
