The Vegan Dark Chocolate Cranberry Oatmeal Cookies are comforting. We made them with instant oats, whole wheat flour, baking powder, cinnamon, salt, coconut oil, flax egg, vanilla extract, maple syrup, cranberries, and vegan dark chocolate. These cookies contain two grams of protein and 90 calories per serving. They become ready to serve in just one hour. Store these Vegan Dark Chocolate Cranberry Oatmeal Cookies for seven days in the refrigerator. You may serve them with overnight oats, vanilla ice cream, vegan berry parfait, oat milk, vegan yogurt bowl, or iced tea.
STATS:
- Total time: 60 minutes
- Cuisine: American
- Serving size: 1 cookie
- Course: Dessert
- Diet: Vegan
- Chilling time: 30 minutes
- Cooking time: 12 minutes per batch
- Serving: 15 cookies
- Calories: 90 kcal
- Preparation time: 15 minutes
EQUIPMENT:
- Mixing bowls
- Whisk
- Silicone spatula
- Baking paper
- Cookie scoop
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Refrigerator
- Oven
- Wire cooling rack
INGREDIENTS:
- 1 cup instant oats
- 3/4 cup whole wheat flour
- One tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- Quarter tsp salt
- 2 tbsp melted coconut oil
- Half cup pure maple syrup
- 1 tbsp ground flaxseed mixed with 3 tbsp water
- Half cup chopped cranberries
- 3 tbsp chopped vegan dark chocolate
INGREDIENT NOTES:
INSTANT OATS:
- We use these oats to include classic oatmeal texture in the cookies. These absorb the moisture properly from the maple syrup and hold the dough. You may utilize rolled oats as another choice.
WHOLE-WHEAT FLOUR:
- This flour provides structure and holds the shape of the cookies. It works well with the cinnamon, dark chocolate, and cranberries. Include all-purpose flour if you are not using whole-wheat flour.
COCONUT OIL:
- Add coconut oil to get warmth and a comforting taste in the cookies. It pairs well with the tart cranberries and rich dark chocolate. You may use a small pinch of nutmeg as per your preference.
VEGAN DARK CHOCOLATE:
- This chocolate includes a rich taste and delicious chocolate pieces in the cookies. Dark chocolate works nicely with the cranberries and cinnamon. You may use vegan semisweet chocolate as another option.
INSTRUCTIONS:
- First, mix flaxseed with water for two minutes in the small bowl.
- Mix instant oats, whole wheat flour, baking powder, cinnamon, and salt in a medium container.
- In another bowl, whisk prepared flax egg, melted coconut oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet mixture, then fold in chopped cranberries and 2 1/2 tbsp of the chopped dark chocolate.
- Cover the bowl to refrigerate the dough for thirty minutes, then warm the oven to 325°F.
- Include baking paper on the sheet and make 15 rounded portions of the dough.
- Put the portions on the sheet and flatten them slightly, then press the reserved chocolate pieces on the top of the cookies.
- Bake the cookies for 12 minutes, then cool for ten minutes and put them on the wire rack.
SERVING SUGGESTIONS:
HOT DRINKS:
- Hot Chocolate
- Cinnamon Tea
- Black Coffee
- Chai Tea
- Maple Latte
COLD DRINKS:
- Oat Milk
- Almond Milk
- Iced Coffee
- Vegan Chocolate Milk
- Cranberry Lemonade
BREAKFAST:
- Overnight Oats
- Yogurt Bowl
- Fruit Salad
- Peanut Butter Toast
- Banana Smoothie
DESSERT:
- Vanilla Ice Cream
- Chocolate Avocado Mousse
- Chocolate Pudding
- Baked Cinnamon Apples
- Berry Parfait
PLATTERS:
- Gingerbread Cookies
- Chocolate Truffles
- Cranberry Orange Muffins
- Sugar Cookies
- Chocolate-Dipped Strawberries
TIPS:
- Chill the dough for 30 minutes to hold the shape of the cookies perfectly.
- You should chop the cranberries finely so they get divided evenly in the cookies.
- Use a good-quality chocolate with a rich cocoa flavor for a delicious taste.
- After baking, cool the cookies on the sheet before serving to get the best results.
STORAGE INFORMATION:
FRIDGE:
- Place these cookies in a closed vessel, then store for seven days.
FREEZER:
- Freeze this dessert for three months in the container.
FAQs:
Can dried cranberries be used in place of fresh cranberries successfully?
- Yes, you can use them to get sweeter taste in the cookies.
What causes the cookie dough to become too sticky?
- The dough becomes sticky because of the moisture from the cranberries and maple syrup.
Why are the vegan cookies falling apart?
- The cookies fall if the flax egg is not made thick enough or if they are given too little cooling time.
Should coconut oil be left out of this recipe?
- Yes, you can substitute melted vegan butter for it.
Can I prepare this dough earlier?
- Yes, after covering the dough, you can refrigerate it for 24 hours.
NUTRITIONAL INFORMATION:
Net carbs: 13 g
Iron: 1 mg
Total carbs: 15 g
Vitamin A: 15 IU
Fiber: 2 g
Calcium: 25 mg
Protein: 2 g
Calories: 90 kcal
Sodium: 65 mg
Potassium: 85 mg
