Vegan Oatmeal Cranberry Cookies Sugar Free
Indulge in guilt-free snacking with these Vegan Oatmeal Cranberry Cookies, a wholesome treat that's completely sugar-free and packed with flavor! Made with nutrient-rich rolled oats, almond flour, and naturally sweetened with maple syrup, these cookies are soft, chewy, and bursting with the tartness of unsweetened dried cranberries. Perfect for breakfast on-the-go or as a healthy dessert, they’re dairy-free, egg-free, and use coconut oil for a subtle tropical richness. With a quick prep time of just 15 minutes and a total bake time of 12 minutes, these cookies are ideal for any lifestyle. Enjoy them fresh, or store them for a quick plant-based snack whenever cravings strike. Perfect for vegan cookie fans seeking a refined-sugar-free option!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened dried cranberries
- 2 tablespoons Unsweetened almond milk
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, almond flour, baking powder, cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In another bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
Pour the wet mixture into the bowl with the dry ingredients and mix until a sticky dough forms.
Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
Scoop roughly 1.5 tablespoons of dough at a time and form it into a ball. Place the balls on the prepared baking sheet, leaving about 2 inches between each cookie.
Flatten each ball slightly with the palm of your hand to create cookie shapes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 90 mg | 2% | |
*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.
