Apple Cranberry Oatmeal Cookie (Vegan)
These apple cranberry oatmeal cookies are full of sweet apples, tart cranberries and fall spices. These super moist, super flavorful cookies are dairy-free and easy to prepare.
It just isn’t fall without a warm spiced oatmeal cookie, and these cookies hit the mark perfectly. They are wonderfully flavored with tart dried cranberries, sweet Honey Crisp apples, and a dash of cinnamon and cloves. No worries, they are quick, easy, dairy and egg-free, and satisfy that fall flavor craving.
What you will need:
Apples, dried cranberries and a couple of fall spices are a must for this recipe. All other ingredients are basic pantry items that can be found at your local grocery store.
- All purpose flour
- Baking soda
- Baking powder
- Vanilla extract
- Plant based yogurt
- Plant based butter with salt
- Old fashioned oats
- Cinnamon
- Cloves
- Cane sugar
- Coconut sugar
- Apple – I used Honey Crisp
- Dried cranberries
How to:
Let’s start by preparing the apple and cranberry mixture. Peel, core, and finely chop the apple. Place the finely chopped apple in a bowl along with the other ingredients: coconut sugar, cinnamon, cloves, and dried cranberries. Toss the ingredients together until fully combined and set it aside.
Now, to make the cookie batter. In a small bowl, add the flour, baking powder, baking soda, and oatmeal. Whisk the ingredients together to fully incorporate and set the bowl aside. In a medium bowl, add the butter and both sugars. With a hand mixer on medium speed, cream the butter and sugars together for 3 minutes. Add the vanilla extract and yogurt to the creamed butter and sugar and continue blending on medium speed for another minute. Add the apple/cranberry mixture to the wet ingredients, folding it in just until incorporated. Lastly, add the dry ingredients to the wet ingredients and continue folding just until no more flour is seen.
Place the batter in the refrigerator. Preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. Once the oven reaches temperature, remove the batter from the refrigerator and begin scooping your cookie dough balls. Each dough ball is about 3 tablespoons of batter. Once scooped, roll each ball between your palms to smooth it out and place it on a prepared cookie sheet. Flatten each dough ball slightly and place a few dried cranberries on top. Make sure to return the batter back to the refrigerator between batches.
Bake the cookies for 13 minutes. They will come out of the oven slightly browned with a soft center. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature. They will remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Apple Cranberry Oatmeal Cookie (Vegan)
Ingredients
Cookie Batter
- 2 cups / 240 grams all purpose flour
- 2 cups / 212 grams old fashioned oats
- ¼ tsp baking powder
- ½ tsp baking soda
- 2 tsp vanilla extract
- 4 tbsp / 60 grams plant based yogurt (room temperature)
- 8 tbsp / 113 grams plant based butter with salt (room temperature)
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
Apple / Cranberry Mixture
- 1 medium apple – cored/peeled/finely chopped (I used a Honey Crisp apple)
- 2 tbsp coconut sugar
- 6 tbsp dried cranberries + extra for the tops
- ½ tsp cinnamon
- ¼ tsp cloves
Instructions
Apple / Cranberry Mixture
- Add all of the ingredients to a small bowl and toss until all of the ingredients are fully incorporated. Set the bowl aside until needed.
Cookie Batter
- In a small bowl, add the flour, baking powder, baking soda and oatmeal; whisk to combine and set aside
- In a medium bowl, add the butter and sugar. With a hand mixer on medium speed, cream the butter and sugar for 3 minutes. Add the yogurt and vanilla extract and continue blending on medium speed for another minute.
- Add the apple/cranberry mixture to the wet ingredients and fold it in until just incorporated. Add the dry ingredients and fold it in just until incorporated.
- Place the batter in the refrigerator. Preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper.
- Once the oven reaches temperature, remove the batter from the refrigerator and begin scooping the cookie dough balls. Each cookie is about 3 tablespoons of batter. Roll each ball between your palms to smooth it out, place it onto a prepared baking sheet, flatten each slightly and place a few dried cranberries on top. Return the cookie batter to the refrigerator between batches.
- Bake the cookies for 13 minutes. These cookies come out of the oven slightly browned with a moist center. Allow them to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature. They will remain fresh 3 to 5 days.
