Makes 12 large cookies

I have been working with Brita from Food With Feeling making some vegan cookie recipes for her.

She’d requested a thick and chewy oatmeal cookie. My first test attempt ended up being the exact opposite – very thin and crispy, thus these vegan cranberry white chocolate crispy oatmeal cookies. They tasted so incredible that I had to share them here! I don’t usually eat vegan, but it’s always good to have options!

Ingredients:

• 1/2 cup (1 stick) vegan butter, room temperature
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 cup old fashioned oats
• 1 cup all purpose flour
• 1/4 cup unsweetened almond milk
• 1/4 cup craisins
• 1/4 cup vegan white chocolate chips

Instructions:

1. Preheat oven to 350 degrees F.
2. Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
3. Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
4. Add in the almond milk and beat together until a cookie dough consistency has formed.
5. Stir in the craisins and the white chocolate chips.
6. Scoop out 3 tablespoons of dough and roll into a ball. Place on a parchment lined cookie sheet. Repeat until dough is gone, placing each ball 2-3 inches apart (they will spread a lot!)
7. Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
8. Remove from oven and allow to cool completely.

Print Recipe

Vegan Cranberry White Chocolate Crispy Oatmeal Cookies

Course: Dessert

Keyword: Cookies, Vegan

Servings: 12 cookies

Ingredients

• 1/2 cup vegan butter, softened 1 stick
• 1/2 cup dark brown sugar
• 1/2 cup cane sugar
• 1 tsp baking powder
• 1 cup rolled oats
• 1 cup all purpose flour
• 1/4 cup unsweetened almond milk
• 1/4 cup craisins
• 1/4 cup vegan white chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• Beat the butter, brown sugar, and granulated sugar together in a stand mixer until light and fluffy.
• Mix the oats, flour, and baking powder together in a bowl and slowly add to the butter/sugar mixture.
• Add in the almond milk and beat together until a cookie dough consistency has formed.
• Stir in the craisins and the white chocolate chips.
• Scoop out 3 tablespoons of dough and roll into a ball. Place on a parchment lined cookie sheet. Repeat until dough is gone, placing each ball 2-3 inches apart (they will spread a lot!)
• Bake for 16-18 minutes, until no longer glistening and edges are slightly golden.
• Remove from oven and allow to cool completely.