Almond Cranberry Oatmeal Cookies {Vegan}

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Healthy Almond Cranberry Oatmeal Cookies-thick and chewy almond butter cookies with oats, dried cranberries, and chocolate chips!

Healthy Almond Cranberry Oatmeal Cookies Recipe on twopeasandtheirpod.com

Caleb loves dried cranberries. He calls them treats. Every day he walks up to our pantry door and yells, “Mommy, treat!” Before I give him a few dried cranberries, he has to give me a big kiss. It’s the secret password:) I don’t mind spoiling him with dried fruit, especially since I am getting kisses! I hope he will continue this little game until he is 18:)

The other day I got out the dried cranberries for Caleb and decided to make my favorite treat, cookies! I made Almond Cranberry Oatmeal Cookies.

Vegan Almond Cranberry Oatmeal Cookie Recipe on twopeasandtheirpod.com Thick and chewy almond butter cookies with oats, dried cranberries, and chocolate!

Caleb wasn’t excited to share his dried cranberries at first, but after I told him we were baking cookies, he was more than happy to share!  Caleb likes to help me bake cookies. He loves watching the mixer work it’s magic!

Recipe for Healthy Almond Cranberry Oatmeal Cookies on twopeasandtheirpod.com

I wanted to create a healthy cookie so I used almond butter, Almond Breeze almond milk, white whole wheat flour, and oats. I didn’t use any butter or eggs. These cookies are dairy free and vegan! Just make sure you use vegan chocolate chips if you need the cookies to be vegan.

Recipe for Healthy Almond Cranberry Oatmeal Cookies on twopeasandtheirpod.com We LOVE these vegan cookies!

The almond butter and almond milk keep the cookies nice and moist. The oats give the cookies texture and the dried cranberries and chocolate chips add the perfect amount of sweetness!

Healthy Almond Cranberry Oatmeal Cookies on twopeasandtheirpod.com We LOVE these vegan cookies!

These cookies have it all! I could easily eat that entire stack of cookies…and maybe I did. I will never tell:)

Healthy Almond Cranberry Oatmeal Cookies on twopeasandtheirpod.com You will never know these cookies are healthy! They are SO good!

If you are looking for a new cookie recipe to bake up, try these healthy Almond Cranberry Oatmeal Cookies. I loved them and so did Caleb. I think these cookies are his new favorite treat. If he starts begging for Almond Cranberry Oatmeal Cookies every day, I might just give in…as long as he gives me kisses and lets me eat cookies with him!

Healthy Vegan Almond Cranberry Oatmeal Cookie Recipe on twopeasandtheirpod.com

Almond Cranberry Oatmeal Cookies {Vegan}

Craving cookies? You can enjoy a healthy Almond Cranberry Oatmeal Cookie without feeling guilty! We love these cookies!
5 from 2 votes
Prep Time
10 minutes
Cook Time
10 minutes
Servings
24 cookies

Ingredients

  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup almond butter
  • 1/2 cup brown sugar
  • 1/2 cup Almond Breeze almond milk
  • 1 teaspoon vanilla extract
  • 1 cup old fashioned oats
  • 1/2 cup dried cranberries
  • 1/2 cup vegan chocolate chips or regular chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. With an electric or stand mixer fitted with a paddle attachment, combine the almond butter and brown sugar. Mix until light and fluffy, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides if necessary.
  4. Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.
  5. Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand. Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

ALMONDBREEZE logoDisclosure: this post is sponsored by Almond Breeze, but our opinions are our own.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I’m a huge fan of Almond Breeze – I just made an “almond gouda” cheese sauce using their milk and it was amazing! Love this post – I prefer vegan cookies actually, I never feel gross afterwards.

  2. Would love to make these….can I use Quinoa flour instead of the whole wheat?

    wish someone out there would start using more gluten free flours…
    I’m trying to find information on how to use them, what can be substituted….when I need to use xanthum gum and when not, etc.

  3. I used buckwheat flour for my gluten intolerant person that always feels so deprived. They almost look like a chocolate gingerbread or biscotti. Next time I will add a little more sugar if I use buckwheat flour. I think they would have been delicious with a gluten free flour mixture and so easy. The hardest part was getting the almond butter out of the jar.

  4. I used almond flour and agave instead of white flour and brown sugar (2 things I avoid). They were so yummy! Soft, moist. And sugar and gluten free! Thanks for sharing!

  5. What’s the nutritional information on these? I’m watching my fat and caloric intake and would love to know this please!

  6. Anyone know how long these cookies can be stored in a tupperware container? I want to make them and ship them to my cousin, and it is usually 2-3 days shipping time.

    1. I would pulse the cranberries if you use fresh due to the size since they’re going into cookies and not a bread. 

  7. These are SO easy to make and super delicious! I substituted rice milk for almond milk (vegan beware of too much almond), sucanat sugar for brown sugar (brown sugar is a refined sugary), and raisins for dried cranberries (dried cranberries often contain refined sugar and oil).

    The cookies are quickly disappearing! Skeptic family members are silenced with the first bite! Thanks for the great recipe idea and the wonderful pics!

  8. Love these cookies! My kids have egg and milk allergies, so these are perfect. I have made them multiple times and the kids love them. Easy to substitute ingredients as well, like raisins, white chocolate chips, etc. Getting ready to make another batch…

  9. I just finished making these cookies. My husband said they are “amazing!” They were super easy to make and are so delicious. I just feel good eating them! Thanks for the great recipe!

  10. Made these today!!!! Used white chocolate instead, but other than that I followed the recipe to a T. SOO GOOD! These rock because I can eat the “dough” without worry of salmonella and the end result of these cookies are actually healthier for you than others. Thanks so much!

  11. I made these last week for treats at small group- we have a new couple that is vegan. Everyone LOVED them, even the non-vegans 🙂 Thanks for a great recipe!!

  12. Hi Tried this cookie. But mine spread out and became flat and was uncooked even after the sides were browned.. I substituted almond butter and milk with regular butter and milk. Is that the reason? would love your comments on how i can get cooikies that look like yours. Thanks

  13. These turned out well – much better than I expected. They were very messy to get on the cookie sheet (so sticky) and the dough seemed too thick but they turned out well and were quite tasty. I will definitely add these to my normal rotation of cookies and may try some variations with peanut butter, too.

  14. Love how these cookies look! ESPECIALLY with the cranberries – which is my major love! Thanks for sharing this! I stumbled upon this from searching for cookie recipes, right after I posted my wife’s recipe on my own blog (come visit! :)). I must say, yours look fabulous!

    Caleb made the right choice in sharing the cranberries 😉

  15. I was so excited to see this recipe on Pinterest, but I just want to caution about using the word healthy here. When I put the recipe into caloriecount’s recipe analyzer it said they have about the same amount of calories per cookie as a recipe with butter and regular milk- about 154 per cookie for these vs 147 for traditional. Granted these cookies are lower in cholesterol, but I wouldn’t consider them healthy- they’re still a once-in-a-while treat.

  16. These cookies are amazing for having no butter or eggs–great flavor! I used white chocolate chips instead of milk chocolate and they were very pretty!

  17. Would it be possible to use whole wheat flour for these cookies? I can’t seem to find white whole wheat flour anywhere!

  18. What’s the nutrition facts of these cookies? ( almond cranberry oatmeal cookies )
    They sound very healthy, but it would be nice to have the facts. Thanks.

  19. I baked double recipe of this for an event that got postponed until for next week. Can I freeze baked cookies for a week later consumption?

  20. Many thanks for this amazing recipe. I call these WOH cookies. Whatever’s On Hand. I have made them three times now. All three times there was some change or another. Almond butter vs. peanut butter. With chocolate chips, without. With almonds or with walnuts. Three versions, three different kinds of wonderful. What I love though is that even with variation these cookies end up super yummy and super healthy. I also love that they are not super sweet. Anyways, I could just go on and on but I really just wanted to say thank you. (Yay for Vegan!!)

  21. Just made these for the first time today and they were absolutely amazing! Definitely recommend making these if you have even a small amount of time!


  22. I used coconut milk and butter that I had available and they were delicious! Not too sweet too! I think they spread more because of it and the texture was very chewy 🙂 

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