Sweet, inviting, and made for sharing, Cranberry Chocolate chip Oatmeal cookies is a vegan, vegetarian American, Vegan cookie, snack made with oil, warm water or non dairy milk, and flaxmeal in about 24 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 14 minutes
- Total time: 24 minutes
- Yield: 8 cookies
- Category: Cookie, Snack
- Cuisine: American, Vegan
Ingredients
- 2 Tablespoons oil (I use 1 Tbsp virgin coconut and 1 organic canola oil. or Use 1.5 Tbps nut butter and 1 Tbsp canola oil)
- 1.5 Tablespoons warm water or non dairy milk
- 2 teaspoons flaxmeal
- 1 Tablespoon agave syrup or maple
- 3-4 Tablespoons raw sugar or equivalent sweetener (3 for moderate sweet)
- 2/3 cup Oats (I used old fashioned)
- 1/3 cup whole wheat flour (Use Oat flour for gf)
- 2 Tablespoons all purpose flour or Spelt flour (Skip for gf)
- 1/2 tsp baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon spices of choice (I use cloves and cinnamon powder)
- 1/3-1/2 cup cranberries (almond slivers, raisins, chocolate chips (I added cranberries, chopped almond slivers and some chocolate chips.))
Method
- In a bowl, add flaxmeal, warm water, agave, oils and sugar and mix for 2 minutes.
- In another bowl, whisk the flours, salt and baking powder well.
- Add the 1/4 cup flour mix, oats and cranberries or chocolate chips or both and/or almond slivers to the wet mix.
- Mix to combine well, add more flour (and oats), if the mix is too wet to form a slightly stiff doughy mix.
- Drops spoonfuls on parchment or greased baking sheet.
- Flatten a little and Bake 12-14 minutes at 350 degrees F until the edges are golden and the center is not runny.
- Cool on rack for 2 minutes before finishing them off!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
