There’s something about Fridays that calls for chocolate… don’t you think? I had planned to share a wholesome almond breakfast smoothie today, but in the end, these indulgent yet nourishing cookies won the vote — and for good reason!
These Vegan Chocolate Cranberry Oatmeal Cookies are rich, chewy, and dotted with jewel-like cranberries that glisten against a backdrop of dark chocolate. They feel like a treat, but they’re packed with wholesome ingredients like oats and wholegrain flour, and free from dairy, eggs, and nuts — making them perfect for sharing with friends and family, including little ones with allergies.
I was thinking of a special six-year-old friend of ours as I baked these. Like me, he’s allergic to dairy, but he’s also allergic to nuts. Since I’ve been sharing lots of nutty recipes lately, this one is for him (and for anyone else who’s been missing out).
At this time of year, I love using cranberries in my baking. They add a burst of tart-sweet flavour and look like ruby gems tucked inside a cookie. I used to struggle to find cranberries that weren’t loaded with cane sugar, but thankfully, many supermarkets now stock juice-sweetened options. If you can find cranberries sweetened with pineapple juice, I highly recommend them — they’re delicious and a little more naturally balanced.
These cookies are deceptively simple. While they taste rich and chocolatey, the ingredients list is full of nourishing staples: wholegrain flour, rolled oats, cocoa powder, and dried fruit. Fresh from the oven, they have a crisp edge and soft centre — and they continue to firm up beautifully as they cool. They’re perfect for lunchbox treats, after-school snacks, or spontaneous coffee breaks with friends.
We’ve baked these many times and they’ve always been a big hit. I hope you enjoy them as much as we do!
Recipe Card
Double Chocolate Cranberry Oatmeal Cookies (Vegan)
Ingredients
- 45 ml / 3 TBSP soya milk or almond milk
- 35 ml / 3 TBSP organic rapeseed (canola) oil or other neutral-flavoured oil
- 1 tsp vanilla extract
- 80 g / heaping ⅓ cup golden caster (unrefined cane) sugar
- 70 g / ½ cup fine wholemeal (whole wheat pastry) or chapatti flour
- 20 g / 3 TBSP cocoa powder
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- 50 g / ½ cup rolled porridge oats (quick oats, not jumbo)
- 50 g / ⅓ cup dried cranberries preferably juice-sweetened
- 25 g / 2 TBSP dark chocolate chips
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F. Line a large baking sheet with non-stick baking paper.
- Place the milk, oil, vanilla extract and sugar in a mixing bowl and whisk with a fork until fully combined.
- In a separate bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda, salt and oats. Add these ingredients to the wet ingredient bowl and stir to combine. Stir in the cranberries and chocolate chips.
- Scoop slightly heaped tablespoons of dough onto the prepared baking sheet. With damp fingers, press the dough into cookie shapes (these cookies don't spread much).
- Bake for 12 minutes, or until the cookies are dry to the touch. Leave the cookies on the tray for a few minutes (they will firm up as they cool), then loosen from the baking paper using a thin spatula/slotted turner and transfer to a wire cooling rack.
- Once completely cooled, store in an airtight container for up to 2 weeks, or freeze in an airtight zip-loc bag for longer storage.
If you make these Double Chocolate Cranberry Oatmeal Cookies, I’d love to hear your feedback and any suggestions for adaptations! Leave a comment below or tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Have a wonderful weekend everyone!
With love,
Sharon xx
