Can I use fresh cranberries instead of dried ones?

Yes, fresh or frozen cranberries can be used instead of dried. If using frozen, don’t thaw them—just mix directly into the dough. Keep in mind, fresh cranberries will add more tartness and moisture, which might slightly change the cookie texture.

How do I make these cookies gluten-free?

Simply swap the all-purpose flour with a 1:1 gluten-free baking blend, and ensure your oats are labeled gluten-free. The rest of the ingredients are naturally gluten-free, making this a very adaptable cookie recipe.

Can I substitute maple syrup or molasses?

If you don’t have molasses, you can add a little extra maple syrup for sweetness, though you’ll lose that deep, warm flavor. Blackstrap molasses is too strong, so stick to unsulphured molasses if possible for best results.

What makes these cookies chewy instead of crunchy?

A combination of brown sugar, vegan butter, and rolled oats gives these cookies their signature chew. Make sure not to overbake—the centers should look soft when pulled from the oven to maintain that texture as they cool.

Vegan Oatmeal Cranberry Cookies – The Best Soft Treat (2025)

Vegan Oatmeal Cranberry Cookies

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Soft and chewy vegan oatmeal cranberry cookies made with rolled oats, dried cranberries, coconut, and macadamia nuts. A festive, plant-based treat perfect for holidays or everyday snacking.

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

½ cup Vegan Butter (112g)
1 cup Light Brown Sugar (200g)
1 Tablespoon Maple Syrup
1 Tablespoon Unsulphured Molasses
1 Tablespoon Vanilla Extract
1½ cups Rolled Oats (150g)
1 cup All Purpose Flour (125g)
1 cup Dessicated Coconut (80g)
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
2 Tablespoons Soy Milk (or other non-dairy milk)
¾ cup Dried Cranberries (112g)
½ cup Macadamia Nuts, chopped (65g)

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Instructions

Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the vegan butter and brown sugar until well combined.
Add maple syrup, molasses, and vanilla extract, and mix until smooth.
In a separate bowl, combine rolled oats, flour, coconut, baking soda, salt, and cinnamon.
Gradually mix dry ingredients into the wet ingredients until crumbly.
Add soy milk and stir to form a thick dough.
Fold in cranberries and chopped macadamia nuts.
Roll dough into 20 evenly sized balls and place them spaced apart on the baking sheets.
Bake one tray at a time for 12 minutes, until edges are set and tops are golden.
If cookies are puffy, gently flatten them with a fork while still warm.
Let cookies cool on the baking sheet to firm up before serving.

Notes

Use unsulphured molasses for best flavor.
For gluten-free cookies, use a gluten-free flour blend and certified gluten-free oats.
Macadamia nuts can be substituted with pecans or hazelnuts.
Cookies store well for up to a week and freeze well up to 3 months.
If using fresh or frozen cranberries, no need to thaw before adding to dough.

Nutrition

Serving Size: 1 cookie
Calories: 198
Sugar: 16g
Sodium: 156mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0.02g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Find it online: https://recipeshots.com/vegan-oatmeal-cranberry-cookies/