Oatmeal Cranberry Walnut Cookies

Chewy, nutty, and naturally vegan, these oatmeal cranberry walnut cookies are packed with flavor and perfect for snacking or gifting.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings serves

Calories 201kcal

1 flax egg (1 tbsp ground flaxseed + 2½ tbsp unsweetened soy milk, mixed and rested 10 min)
½ cup vegan butter softened 113 g
⅔ cup packed brown sugar 130 g
½ tsp salt 3 g
2 tbsp light vegetable oil 27 g
2 tbsp maple syrup 40 g
1 tsp vanilla extract 4 g
1 cup all-purpose flour 140 g
¾ tsp baking soda 3.5 g
½ tsp ground cinnamon 1.3 g
2 cups rolled oats 180 g
½ cup dried cranberries 60 g
½ cup chopped walnuts 60 g

Prepare the flax egg.
Preheat oven to 350°F (175°C). Line 2 baking trays with parchment paper.
In a large bowl, cream the butter, sugar, and salt using an electric mixer for 1–2 minutes until light and fluffy.
Add the oil, maple syrup, vanilla, and prepared flax egg. Mix on low until just combined.
Sift in the flour, baking soda, and cinnamon. Mix until mostly combined.
Fold in the oats, cranberries, and walnuts. Dough should be thick but scoopable. If it feels dry, let it rest 5 minutes or add a tiny splash of soy milk.
Use a cookie scoop (1.5 tbsp) to portion dough. Place on tray 2 inches apart and gently flatten each ball with the back of a spoon into a thick disc.
Bake for 11–13 minutes until the edges are golden and the centers look just set.
Let cool on the tray for 10 minutes before transferring to a wire rack to cool completely.