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Cranberry Oatmeal Cookies

Ingredients

  • ½ c vegan butter, room temperature
  • ¾ c sugar
  • ¼ c brown sugar
  • Egg Replacer equal to 2 eggs
  • 1 tsp vanilla
  • 2 c rolled oats (not instant)
  • 1 ½ c all-purpose flour
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 c dried cranberries
  • 1 c pecans, chopped
  • ¼ c non-dairy milk

Instructions

  1. Preheat oven to 350°F and line two sheet pans with parchment paper.

  2. In a mixing bowl, whisk together the oats, flour, salt, cinnamon, nutmeg, baking powder and soda.

  3. In a large mixing bowl or stand mixer, beat the butter and sugars together until light and fluffy. Add Egg Replacer eggs a little at a time, blending well after each addition. Add vanilla extract and mix well. Slowly blend in half of the oat and flour mixture, then add the ¼ C of milk and mix well. Add the remaining oat and flour mixture along with the cranberries and pecans, and stir just enough to combine. Drop cookie dough by the heaping teaspoonful onto lined sheet pans and slightly flatten each cookie. Bake 12-14 minutes until cookies are just beginning to brown. Remove from pans and cool on racks before storing.

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