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    Home » Recipes » Desserts

    Vegan Cranberry Oatmeal Cookies [Oil Free]

    Published: Nov 18, 2020 · Modified: Dec 20, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    893 shares
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    Cranberry Oatmeal Cookies PIN with text overlay.
    Cranberry Oatmeal Cookies PIN with text overlay.
    Cranberry Oatmeal Cookies PIN with text overlay.
    Cranberry Oatmeal Cookies PIN with text overlay.
    Cranberry Oatmeal Cookies PIN with text overlay.

    Chewy, incredibly delicious vegan cranberry oatmeal cookies are healthy enough for breakfast, delicious enough for dessert and the perfect midday snack or Christmas treat.

    Plate of oatmeal cranberry cookies on grey deck.

    This recipe was originally published in November 2019. It has been updated for content and photos.

    Breakfast just got better with these wholesome cookies that are completely guilt free and actually healthy! It’s the kind of cookie that you can feel great about eating, and we can all get on board with that right?

    Cookies stacked into two white dishes with more cookies in the background.

    Why you’ll love these cookies

    They’re made using nutritious ingredients like oats, pepitas (pumpkin seeds) and banana! Just like my sweet potato cookies, these delicious bites are suitable for a healthy breakfast.

    No refined sugar here, just a touch (2 tbsp) of pure maple syrup and naturally sweet ripe bananas in the entire batch!

    These cranberry oatmeal cookies are not only vegan (dairy free and egg free) but also oil free! That keeps these low fat, making them a heart healthy choice.

    Using whole oats and no flour makes them easy to keep gluten free, if needed. Just be sure to choose certified gluten free oats in case of cross contamination.

    They’re not only vegan, gluten free, oil free and refined sugar free, but also nut free! So now you’ve got a school safe or workplace safe snack.

    They make a great Christmas cookie with festive pops of cranberries throughout.

    And lastly, they’re SO delicious! You’d never guess how healthy they are.

    Cranberry oatmeal cookies on white plate with bowls of cranberries and pumpkin seeds around it.

    How to make them

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients and make sure to use VERY ripe bananas for best results.

    Ingredients to make vegan cranberry oatmeal cookies on grey deck.

    Combine all the ingredients in a large mixing bowl and mix well. (photos 1-3)

    Mixing bowl with ingredients to make cookies into a batter.

    Use a medium 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 your cookie. (photo 4)

    Place your cookies onto the your prepared baking tray. (photo 5)

    Cranberry oatmeal cookies on baking sheet before baking them.

    Bake for 13-18 minutes depending on your preferred texture.

    For chewy, softer cookies, stick closer to 13 minutes and remove from the oven and let them continue to set at room temperature. For crispier texture, bake for 17-18 minutes.

    Enjoy!

    Three cranberry cookies on white plate with more cookies scattered in the background.

    How long do they keep?

    These vegan cranberry oatmeal cookies keep at room temperature for 3-4 days in a sealed container. You may refrigerate for 1 week or freeze for up to 3 months.

    Make sure they are completely cooled before freezing and layer them with parchment paper so they don’t stick to one another.

    Can I make any substitutions?

    Yes! Here’s just a few ideas for you.

    • You may sub the dried cranberries for any dried fruit of choice, such as raisins, chopped dates or chopped apricots.
    • For banana free, you may sub for pumpkin puree or mashed sweet potato. Use a scant ¾ cup worth.
    • If you don’t have pumpkin seeds, you may omit or sub for another filler like chocolate chips, chopped nuts or more dried fruit. (Keep in mind that chocolate chips or more dried fruit will add more sugar.)
    • If you don’t have maple syrup, you may sub for date syrup, or another liquid sweetener of choice, or skip it, if preferred.

    Expert Tips

    Use VERY ripe bananas. Bananas with brown skins work best here for added natural sweetness since we’re not using much sugar to sweeten these cranberry oatmeal cookies.

    Use a medium cookie scoop for evenly sized cookies, or an ice cream scoop if you don’t have one.

    Firmly push down the batter into your scoop before releasing onto your tray. This will help prevent gaps in your cookies so they hold together well.

    For chewier, moister cookies, bake for 13-14 minutes and remove from the oven but let them set at room temperature for at least 5 minutes before enjoying.

    For crispier texture, bake for 17-18 minutes.

    More favourite cookie recipes

    • Vegan Oatmeal Pumpkin Cookies
    • Almond Flour Peanut Butter Cookies
    • Healthy Peanut Butter Chickpea Cookies
    • Oatmeal Zucchini Cookies
    • Vegan Almond Flour Cookies

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    plate of oatmeal cranberry cookies on grey deck.

    Vegan Cranberry Oatmeal Cookies [Oil Free]

    Chewy, incredibly delicious vegan cranberry oatmeal cookies are healthy enough for breakfast, delicious enough for dessert and the perfect midday snack.
    5 from 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Total Time: 23 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 14 Cookies
    Calories: 97kcal
    Author: Rosa

    Equipment

    Cookie Scoop

    Ingredients

    Dry Ingredients

    • 2 cups rolled oats NOT instant
    • ½ cup dried unsweetened cranberries
    • â…“ cup shelled pumpkin seeds
    • 1 tablespoon cinnamon
    • ½ teaspoon sea salt

    Wet Ingredients

    • ¾ cup mashed banana about 2 large RIPE bananas
    • ½ cup unsweetened applesauce
    • 2 tablespoon maple syrup
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
    • Mash the banana in a large mixing bowl, then add the applesauce and maple syrup. Mix well. Then add all the dry ingredients and mix until evenly coated.
    • Use a medium 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 14 cookies.
    • Bake for 13-18 minutes. Remove from the oven and let cool for 5-10 minutes to completely set. For softer, chewier cookies bake for 13-14 minutes, but for crispier cookies, bake for 17-18 minutes.

    Notes

    Use VERY ripe bananas. Bananas with brown skins work best here for added natural sweetness since we’re not using much sugar to sweeten.
    Use a medium cookie scoop for evenly sized cookies, or an ice cream scoop if you don’t have one.
    Firmly push down the batter into your scoop before releasing onto your tray. This will help prevent gaps in your cookies so they hold together well.
    For chewier, moister cookies, bake for 13-14 minutes and remove from the oven but let them set at room temperature for at least 5 minutes before enjoying. For crispier texture, bake for 17-18 minutes.
    Make sure to use certified gluten free oats if needed.
    Cookies keep 3-4 days at room temperature, 1 week in the fridge or 3 months in the freezer.

    Nutrition

    Calories: 97kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Sodium: 85mg | Potassium: 120mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    893 shares

    Reader Interactions

    Comments

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    1. Dominique

      March 09, 2022 at 11:22 am

      5 stars
      These are unbelievable ! Thanks for sharing !

      Reply
      • Rosa

        March 10, 2022 at 8:23 am

        My pleasure!

        Reply
    2. Rose

      December 11, 2021 at 7:44 am

      5 stars
      I made this cookies last night and they are delicious! My ice cream scoop was large but I still got 11 cookies. Love your recipes.

      Reply
      • Rosa

        December 11, 2021 at 1:16 pm

        Thanks so much for sharing Rose. So glad you enjoyed these. 🙂

        Reply
    3. Debbie Bruce

      July 31, 2021 at 7:17 pm

      5 stars
      My husband just absolutely LOVES these cookies! I baked a double batch today, but I had to make a substitution. He’s actually allergic to bananas – no problem, I substituted about 300g of roasted & peeled Japanese Sweet Potatoes instead! I added 3/4 cup applesauce (because the JSP are drier). He just keeps saying how much he loves these cookies! Thank you Rosa!!

      Reply
      • Rosa

        August 01, 2021 at 8:43 am

        Thanks for sharing your process with us Debbie. So happy he enjoyed! 🙂

        Reply
    4. jkcook

      January 25, 2021 at 6:53 pm

      5 stars
      My family loves these, well at least the way I make them. My bananas are very ripe, so I don’t need to add any maple sugar and I use salted roasted pumpkin seeds, so I don’t add salt, either. Everybody loves them.

      Reply
      • Rosa

        January 26, 2021 at 7:57 am

        Thrilled everyone loves these. Thanks so much for sharing.

        Reply
    5. Claudia

      November 22, 2020 at 9:36 am

      Hey did you know how I would use dress cranberries instead of dried!! Thanks!

      Reply
      • Rosa

        November 22, 2020 at 10:11 am

        Hi Claudia, I haven’t tried with fresh but that may work. Let me know if you give it a try.

        Reply
    6. Adele Varao

      November 20, 2020 at 10:15 am

      5 stars
      Hi. Just made the cookies. I used what I thought was a medium cookie scoop and I got about 24 cookies. I missed the comment about using an ice cream scoop. Next time I’ll use the scoop. Because the cookies were small I cooked them for 15 minutes and they were chewy as advised. The cookies were tasty and had just a hint of sweetness. I’ll definitely be making these again.

      Reply
      • Rosa

        November 20, 2020 at 2:22 pm

        Thanks for sharing Adele! Glad you enjoyed the cookies. 🙂

        Reply
    7. Jill

      November 18, 2020 at 11:41 am

      These look amazing! Can you sub fresh cranberries for the dried ones?

      Reply
      • Rosa

        November 18, 2020 at 1:42 pm

        Hi Jill, I haven’t tried that, but it might work. Let me know if you give it a try.

        Reply
    8. Lindsey

      December 21, 2019 at 2:34 pm

      What could you substitute the banana with? Love your recipes by the way.

      Reply
      • rosa

        December 21, 2019 at 8:38 pm

        Hi Lindsey, thanks for stopping by! Yes you may sub the banana for pureed pumpkin or sweet potato. So glad you’re enjoying my recipes. 🙂

        Reply
    9. Dianne

      December 01, 2019 at 10:01 am

      5 stars
      Mmmm these look so good I want to go make them for breakfast right now!

      Reply
      • rosa

        December 01, 2019 at 1:08 pm

        Thanks Dianne! Be sure to report back if you try them. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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