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vegan oatmeal cranberry chocolate chip cookies stacked with glass of oat milk

Oatmeal Cranberry Cookies

These vegan oatmeal cranberry cookies healthy, soft, and made with chocolate chips. The mixture of cranberries and chocolate taste wonderful together. Enjoy with non-dairy milk!!
Prep Time 5 mins
Cook Time 15 mins
Course Dessert, Snack
Cuisine American
Servings 20
Calories 145 kcal


Wet Ingredients

  • 1/4 cup grapeseed oil
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1.5 cups oat flour
  • 1/2 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup dried cranberries chopped
  • 3/4 cup chocolate chips dairy-free*


  • Preheat oven to 350°F. In a medium bowl, mix all the dry ingredients: oat flour, rolled oats, baking soda, baking powder, and sea salt.
  • Add the wet ingredients to the mixing bowl: grapeseed oil, brown sugar, maple syrup, flax eggs, and pure vanilla. Mix until thoroughly combined.
  • Mix until you get a sticky and thoroughly combined ball of soft dough. Add in cranberries and chocolate chips.
  • Cover the bowl of oatmeal cookie dough. Let sit for 10-15 minutes on the countertop or table—this allows the dry mixture to absorb the wet mixture and become more cohesive.
  • Line a baking sheet with parchment paper or greased pan. 
  • Scoop 1-2 tablespoons of oatmeal cookie dough onto the baking sheet. Use a fork to flatten cookies into a circle—the cookies will not spread during baking.
  • Bake for 10-12 minutes. Allow the vegan oatmeal cranberry cookies to cool completely before eating. Enjoy!


  • Store oatmeal cranberry cookies in an airtight container at room temperature for up to two weeks.
  • The cookies can be stored in a freezer for up to a month.
  • *Enjoy Life dairy-free chocolate chips
Keyword cranberry cookies recipe, oatmeal cranberry cookies,