The Best Cranberry Oatmeal Cookies

Written by Eydie Desser

I must admit, I am definitely not a Vegan Baker.  It takes a lot of knowledge how the variety of plant-based ingredients react in baking.  I thought I’d give it a try and made a cookie I was craving: Cranberry Oatmeal. How hard could it be?, I thought  Well, I tried it 3x, and I “bombed” 3x. I had to turn to Garden of Eydie Vegan Baker extraordinaire, Ashley, and asked her to give it a go.  She quickly put them together the day I asked her and brought them over. And boy are these “the bomb!” I don’t think you’ll find a more delicious and healthy plant-based cookie than this one.  Look no further. Make these!


  • 2 cups rolled oats
  • 2 tsp. Baking soda
  • 2/3 cup dried cranberries, sugar free
  • 1/2 cup peeled, seeded and finely diced Fuji apple, pureed (approximately 1/2 of medium sized apple)
  • 1 cup almond butter
  • ½ cup dark maple syrup
  • 2 tsp. Vanilla


Make this Delicious Cookies:

Preheat oven to 350℉

1- In a large bowl add oats, baking soda and dried cranberries, and give it a stir to combine.

2- Add in wet ingredients:  pureed diced apple, almond butter, maple syrup and vanilla.  Stir thoroughly until the cranberries are evenly distributed.

3- Roll dough into (12)  2-inch round balls and place on a 12” x 17” parchment lined sheet-pan.

4- Place in oven and bake until golden brown, about 15-18 minutes, checking after 15 minutes.  

5- Remove pan from oven, and carefully, holding edge of parchment paper, slide the cookies on cooling rack.

6- Let cool completely to crisp.

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