Choco-Cranberry Oatmeal Cookies

35 minutes
Tender oatmeal cookies, with dried cranberries and vegan chocolate chips... What else could you ask for? Pop them only 12 minutes in your oven, and you're good to go! Easy to bake with your kids, this protein cookie recipe will become a favorite throughout the year.

Choco-Cranberry Oatmeal Cookies

Do you remember when you were just a kid, and you were baking cookies with your parents? Well, I do. And I am so grateful that my dad, mostly, taught me how to cook because, since then, I never stopped wanting to discover new foods and recipes.

Cookies are such a simple dessert, and I find it quite lovely that anybody can make some, in comparison to many other bakings. Let me tell you that this oatmeal cookie recipe was definitely a hit when I shared it with my family members.

Whenever I get sugar cravings, I simply bake one batch, or I take a few out of my freezer, and I'm good to go! Not too sweet and completely vegan, I'm telling you you won't get tired of its tenderness.

Ingredients (About 12 cookies)

1 cup All-purpose flour
1 ½ cup Oats
½ cup Vegan Pro - Maple Vanilla
½ tsp Baking soda
¼ tsp Salt
1 tbsp Organic Ground Flaxseeds
½ cup Vegan margarine
1 ¼ cup Brown sugar
¼ cup Canola oil
1 tsp Vanilla extract
½ cup Dried cranberries
½ cup Vegan chocolate chips
Warm water, if needed


1. Preheat your oven at 375°F (or 190°C). Line two baking sheets with parchment paper.

2. In a large bowl, combine the flour, oats, Vegan Pro, baking soda and salt. Set aside.

3. In a small bowl, put 1 tbsp of ground flaxseeds in 2 ½ tbsp of water. Mix with a spoon and leave it aside for 10 minutes.

4. In a second large bowl, combine the vegan margarine, brown sugar, oil, vanilla extract and the flaxseeds mixture with an electric mixer until all is blended together.

5. At low speed, add the dry ingredients. Once it starts to form small balls, it's time to add the dried cranberries and vegan chocolate chips with a wooden spoon. Mix well.

6. Form about twelve dough balls with your hands and place them on your baking sheets (about six on each). If it doesn't stick enough, just add a little bit of warm water to it. Press the balls until they're about 2 cm thick.

7. Place one baking sheet on the middle rack of your oven. Bake for about 12 minutes or until slightly golden. Let cool. Repeat for the second baking sheet. Serve warm or cold.

*Keep at room temperature for a week or in your freezer for a month

By La Cuisine de Ling
For RAW Nutritional

1 comment

  • Yannie Faucher

    Excellente recette! Les biscuits sont moelleux et sucrés juste à point!

Leave a comment

Please note, comments must be approved before they are published.