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.
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.