Chocolate Cranberry Oatmeal Cookies (Dairy-free / Vegan)

I was going to share a recipe for my favourite almond breakfast smoothie today, but chocolate cookies seem far more appropriate for a Friday 😉

I also had a special six year old in mind when I made the switch. Like me, he has a dairy allergy, but he’s also allergic to nuts and seeds. I’ve been posting lots of recipes with nuts lately, so it’s high time I redressed the balance.

This time of year, I love using dried cranberries in my baking. In cookies, they glisten like little rubies, especially when set against a backdrop of dark chocolate.

Double Choc Chip Cranberry Oatmeal Cookies

Until recently, I found it difficult to find dried cranberries that weren’t laden with cane sugar. However, I’m really pleased to see that the supermarkets like Tesco and Waitrose are now stocking cranberries sweetened with pineapple juice in their wholefood sections. To me, they taste far nicer than the sugar coated fruits.


These double choc chip cookies taste pretty decadent, but they contain lots of good stuff. The wholegrain flour and oats provide protein, fibre and slow release energy, while the cocoa and cranberries add antioxidants, vitamins and minerals.

Double Choc Chip Cranberry Oatmeal Cookies

Freshly baked, the cookies have a crisp outer shell and warm, fluffy interior. They firm up in time, but are equally delicious. The cookies freeze really well too. I often freeze half of the batch so I’ve got a ready supply for lunchbox treats, afterschool snacks and coffees mornings with the girls.

These cookies have been a big hit with friends and family. I hope you enjoy them as much as we do.


Makes 20 cookies (freezable)
Hands-on time 20 minutes   Cooking time: 15 minutes
Ready in: 38 minutes

135g / 4¾ oz / 1 cup fine wholemeal (whole wheat) or chapatti flour
43g / 1½ oz / 1/3 cup cocoa powder
¼ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
½ tsp salt
100g / 3½ oz / 1 cup rolled oats
85ml / 2¾ fl oz / 1/3 cup soya milk (or other non dairy milk)
74ml/ 2½ fl oz / 1/3 cup organic rapeseed (canola) oil (or other neutral-flavoured oil)
1½ tsp vanilla extract
160g / 5½ oz / ¾ cup unrefined caster sugar (or 1 cup coconut sugar)
50g / 1¾ oz / ¼ cup dark choc chips
78g / 2¾ oz / ½ cup dried cranberries

Preheat the oven to 180C (160C fan) / 350F / Gas 4. Line two large baking sheets with non stick baking paper.

Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large bowl. Add the oats and stir to combine.

In a separate bowl, whisk together the milk, oil, vanilla extract and sugar until smooth and fully combined.

Mix the wet and dry ingredients together. Stir in the choc chips and cranberries.

Scoop heaped tablespoons of dough onto the prepared baking sheet. Lightly press the tops to flatten slightly. Bake for 15 minutes, or until the top of the cookie is dry to touch. Leave the cookies to cool (they will firm up as they cool) then transfer to a wire rack.

When completely cooled, store in an airtight container where they will keep for up to a week. These cookies also freeze well.  Stored in a bag or container with greaseproof paper between each layer, the cookies should keep for weeks. [/print_this]

Double Choc Chip Cranberry Oatmeal Cookies

I just need to work out how to gluten free these cookies now, and we can all tuck in. If any GF vegan bakers can share their wisdom, it would be very much appreciated!

Have a wonderful weekend everyone xx

13 thoughts on “Chocolate Cranberry Oatmeal Cookies (Dairy-free / Vegan)

  1. Hi Sharon. I have just tried my hand at two vegan cake recipes that I picked up from a book I was given for my birthday. It’s called *Sweet Vegan* by Emily Mainquist. The cakes I have made so far are Peanut Butter Brownies, and Blueberry muffins.

    There is a recipe in the book for gluten-free flour mix:

    (Makes 450g)
    310g white rice flour
    105g potato starch
    40g tapioca starch
    1.5 teaspoons xanthan gum

    It is supposed to make *fluffy and moist gluten-free cakes*. Make a bulk load and store in an airtight container in fridge for up to 90 days.

    I haven’t tried it yet but have all the ingredients in readiness for my next baking session. If you try it please let me know how it goes.

    Where do you buy your choc chips? I looked on the internet and they are mega-expensive. I decided to grate vegan choc instead. It melted fine.

    Lots of love
    Virya xx

    1. Hey dear, sweet Virya! So lovely to hear from you ♥ Thank you so much for your tips. I’ve not heard of ‘Sweet Vegan’ so I’ll have to check it out. The GF blend you’ve listed sounds pretty similar to the Doves Farm gluten free plain flour. It’s worked really well for me in pancakes, but I haven’t had success with cakes. I’ll have to give it a try in these cookies & see how it turns out.

      I use Morrison’s or Sainsbury’s own brand dark choc chips (from the baking aisle). They don’t contain dairy, but they’re produced on the same line as the milk choc so may contain traces. I haven’t broken out in eczema using them, so they’re good enough for me. Sometimes I do use a finely chopped dark chocolate bar instead though. Just depends if I need round chips or not 😉

  2. Lovely recipe Sharon! I would try using 50 per cent oat flour and 50% ground almonds and reduce the fat slightly to compensate for the fat in the almonds. It might work. When I’m in a chocolate chip cookie mood I’ll try and let you know!

    1. It’s a pleasure Sue ♥ I’m really into cranberries at the moment… must be an Autumn thing. If you’ve got any more left over, I’ve got another tasty recipe coming next week 😀

  3. Ooh I would love to tuck into these!! I love dried cranberries but have to say that I never use them due to all that sneaky sugar!! So happy to hear that there are better versions out now. I will have to look for some when I’m home for Christmas baking!

    1. I was so happy to find our supermarkets stocking cranberries sweetened with pineapple juice instead of sugar. I love dried cranberries but never bought them before for the same reason as you. Now I’m totally obsessed with them and have been using them in everything… granolas, cookies, sprinkled on porridge & cereal… I hope you find the cane sugar free version too when you’re home! xx

  4. hi sharon,
    is there an option to put these in a dehydrator instead of the oven please?? they look pretty delicious btw 😉

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