Breakfast just got better with these tasty, chewy, cranberry oatmeal cookies. They’re refined sugar free, and made using wholesome ingredients, suitable for a healthy breakfast or dessert.
These delicious cookies are great for make ahead breakfasts and it’s the kind of cookie that you don’t have to feel guilty about eating. We can all get on board with that right?
These breakfast cookies have no refined sugar, no oil and no flour. Plus they’re gluten free, with no dairy or eggs, making them vegan friendly too. AND these delicious bites are nut free, making them school safe!
So what does go into these healthy oatmeal cookies?
- rolled oats
- dried unsweetened cranberries
- shelled pumpkin seeds
- unsweetened applesauce
- ripe banana
- chia or flax eggs
- maple syrup
How to make vegan cranberry oatmeal cookies
Begin by preparing your flax or chia eggs and set them aside until needed, at least 5 minutes. Now preheat the oven and line a large baking sheet with parchment paper.
Combine all the dry ingredients into a large mixing bowl. Then add all the wet ingredients into the same bowl and mix well.
Use a large cookie scoop to scoop the batter from your bowl. Then press the batter with your fingers, down into the scoop to ensure there are no gaps in the cookie. Place your cookie onto the your prepared tray and repeat with the remaining batter. You should get about 15 large cookies.
Bake for 15-18 minutes until the edges are lightly golden brown and cookies are set. Remove from the oven and let cool at room temperature, and enjoy!
Can I make any substitutions?
Yes! You may sub the dried cranberries for any dried fruit of choice, such as raisins, chopped dates or chopped apricots.
You may sub the banana for pumpkin puree or mashed sweet potato. Use a heaping 1/3 cup.
How long do these vegan oatmeal cookies keep?
They keep at room temperature for 3-4 days, covered in plastic wrap, or in a sealed container. Refrigerate for 1 week or you may freeze for up to 1 month.
Make sure to use parchment paper in between each layer of cookies when storing in a sealed container in the fridge or freezer. This will prevent the cookies from sticking to one another.
More healthy cookie recipes
- Vegan Oatmeal Pumpkin Cookies [GF+Oil Free]
- Healthy Peanut Butter Chickpea Cookies
- Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]
- Oatmeal Zucchini Cookies [V+GF]
- Cranberry Orange Breakfast Cookies
- Cookie Scoop
- 2 cups rolled oats I like large flake oats
- 1/2 cup dried unsweetened cranberries
- 1/2 cup shelled pumpkin seeds
- 1 tbsp cinnamon
- 1/2 tsp salt
- Prepare your flax or chia eggs and set aside for at least 5 minutes, or until needed.
- Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
- To a large mixing bowl, add all the dry ingredients and mix. Then add the wet ingredients, including your flax eggs to the same bowl and mix well.
- Use a large cookie scoop and press the mixture into the scoop before releasing onto your tray. You want to press them into the scoop to ensure there are no gaps and prevent them from breaking apart. Repeat with remaining batter, you should get about 15 large cookies.
- Bake for 15-18 minutes, until edges are slightly golden and cookies are set. Remove from the oven and let cool at room temperature, and enjoy.