Vegan Peanut Butter Oatmeal Cranberry Cookies
Soft, chewy, and irresistibly wholesome, these Vegan Peanut Butter Oatmeal Cranberry Cookies combine hearty rolled oats, the rich creaminess of natural peanut butter, and the sweet-tart burst of dried cranberries for a treat that's both indulgent and nourishing. Made with simple, plant-based pantry staples like coconut oil and non-dairy milk, this recipe is fully vegan without compromising on flavor. A touch of cinnamon adds warmth, while the combination of brown sugar and vanilla extract lends a hint of caramel-like sweetness. Perfect for a quick snack or a cozy dessert, these cookies bake to golden perfection in just 12 minutes and pair beautifully with a steaming cup of tea or coffee. Whether you're catering to vegan diets or simply craving a healthful twist on classic oatmeal cookies, these delightful treats will surely satisfy.
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Recipe Information
Ingredients
- 1 cup Peanut butter (natural, unsweetened)
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Non-dairy milk (like almond or oat milk)
- 0.25 cup Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the peanut butter, brown sugar, non-dairy milk, melted coconut oil, and vanilla extract until smooth and creamy.
In a separate bowl, combine the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt. Mix well to distribute the dry ingredients evenly.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick and sticky dough forms.
Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.
Flatten the balls slightly with the back of a spoon to shape them into cookies, as they won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Vegan Peanut Butter Oatmeal Cranberry Cookies with a cup of tea or coffee!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 145 mg | 3% | |
*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.
