Double Chocolate Cranberry Oatmeal Cookies (Vegan)
These rich, chewy cookies are packed with oats, cranberries, and chocolatey goodness — and they’re completely dairy-free, egg-free, and nut-free too. Perfect for lunchboxes, coffee breaks, or stashing in the freezer for later!
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.
Tried this recipe?Let us know how it was!