These soft and chewy oatmeal cookies have a hint of cinnamon, are loaded with cranberries and have a sweet glaze drizzled on top. You’ll love this twist on a classic, that also happen to be vegan, but trust me, they are just as good as the real thing!
If you are looking for more soft and chewy vegan cookies, try my Vegan Raspberry Chocolate Chip, Vegan Dark Chocolate Almond Cookies, or my Vegan Coconut Oil Chocolate Chip!
Why You'll Love This Recipe
This simple vegan oatmeal cookie recipe creates a super soft and chewy oatmeal cookie that you'd never be able to tell are vegan! You can easily swap out the oats and flour to make them gluten free too, if you need. Try substituting the cranberries for blueberries, raisins, or any other dried fruit you like. This is a flexible cookie recipe that allows you to eat the cookie dough while you bake! One of the perks of baking vegan cookies.
How to make Vegan Glazed Oatmeal Cranberry Cookies
Step 1
First step is to cream the shortening with the cane sugar, dark brown sugar, and vanilla extract. Just like with traditional cookies, this step is key for baking up perfect cookies. Make sure to mix on low until there are no chunks of shortening.
Step 2
Next, you’ll mix together the dry ingredients: flour, oats, baking soda, and sea salt. This gets added to the sugar mixture along with the coconut milk. After it’s mixed up, the cranberries are added in and mixed to combine.
Step 3
Form the cookie dough by rolling balls with your hands. If you prefer to use a cookie scoop, you can definitely do that as well! I am just absolutely terrible with cookie scoops! As long as you get the right amount of cookies, you can use your hands or a scoop. Once the cookies are balled and formed on the baking sheets, it’s time to bake them off!
Step 4
Allow the cookies to cool completely. This is super important because if you put glaze on hot cookies, it will just melt into the cookie and it won’t look very pretty! So, allow to cool completely. I always let my cookies cool on the baking sheet, no need to transfer.
Step 5
Once the cookies are cooled, it’s time to make the glaze. This simple glaze is just powdered sugar and water. You can use a bowl with a whisk, a hand mixer, or a stand mixer, whichever you prefer! Once the glaze is mixed up, drizzle it over the top of the cookies! You can do this with a spoon or put it into a piping bag, totally up to you!
Step 6
These cookies are soft and chewy, so they need to be stored in an airtight container. Make sure to allow the glaze to set completely before stacking them though, or they will stick together.
To allow the glaze to set completely, you can place the cookie sheet in the freezer overnight. Or you can cover the wrap the cookie sheet tightly with plastic wrap. Be sure to wrap it very tightly as it needs to be airtight to keep the cookies fresh. I prefer the freezer method as it’s more eco friendly, and it’s a lot easier! After they set for 24 hours, you can stack them in a Tupperware or airtight cookie jar.
Make sure to store your cookies properly so you can enjoy them for days to come!
FAQ's
Can I use another type of vegan butter?
Yes, you can use the Miyoko’s Vegan Salted Butter (which I actually use all the time now)! I haven’t tested this recipe with anything besides the Spectrum Organic Vegetable Shortening and the Miyoko’s.
Can I use another type of dried fruit besides cranberries?
Yes, you can substitute the cranberries for raisins or blueberries if you prefer. Both of those would be delicious in this recipe, or you could even use a combination of all three.
Can I add nuts?
Yes, you can definitely add nuts! If you are going to add nuts, only add about ½ cup. Almonds, walnuts or pecans would be delicious in this recipe.
How should I store these Vegan Glazed Oatmeal Cranberry Cookies?
These cookies are soft and chewy, so they need to be stored in an airtight container. Make sure to allow the glaze to set completely before stacking them though, or they will stick together.
To allow the glaze to set completely, you can place the cookie sheet in the freezer overnight. Or you can cover the wrap the cookie sheet tightly with plastic wrap. Be sure to wrap it very tightly as it needs to be airtight to keep the cookies fresh. I prefer the freezer method as it’s more eco friendly, and it’s a lot easier! After they set for 24 hours, you can stack them in a Tupperware or airtight cookie jar.
Can I make these cookies gluten free?
Yes, absolutely! I provide a gluten free adjustment at the bottom of the recipe in the Notes section. The flour I note to use is what it was tested with, which is the Namaste Organic Perfect Flour Blend. Be sure to also use gluten free oats.
Ingredients I used to make this recipe for Vegan Glazed Oatmeal Cranberry Cookies
Spectrum Organic Vegetable Shortening
Costco Kirkland Organic Cane Sugar
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Real Coco Organic Coconut Milk
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Korintje Cinnamon
Food to Live Organic Cranberries
Wholesome Organic Powdered Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Look no further, the best glazed oatmeal vegan cookies are right here! You'll love my simple vegan oatmeal cookie recipe – loaded with cranberries & glaze!
Ingredients
- Dough
91 grams (1/4 cup plus 2 tablespoons plus 2 teaspoons) organic vegetable shortening
68 grams (1/4 cup plus 1 tablespoon) organic cane sugar
68 grams (1/4 cup plus 1 tablespoon) organic packed dark brown sugar
1 teaspoon organic vanilla extract
1/2 cup organic coconut milk
255 grams (2 cups) organic all purpose flour
1 teaspoon organic cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
100 grams (1 cup plus 2 tablespoons) organic rolled oats
70 grams (scant 2/3 cup) organic dried cranberries
- Glaze
200 grams (1 1/4 cups plus 3 tablespoons) organic powdered sugar
3 tablespoons water
Directions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, cane sugar, dark brown sugar, and vanilla extract.
- In a separate bowl add the flour, cinnamon, baking soda, and sea salt and whisk together. Add the coconut milk and the flour mixture to the vegan butter mixture, and mix until everything is combined.
- Add the cranberries and mix on low until combined.
- Using your hands, form the cookie dough into 16 balls and place on prepared cookie sheets. Flatten them slightly so they are about 2-inches in diameter. Space them at least 1 inch apart and place on prepared cookie sheets, they will spread a little when baking.
- Bake for 11 minutes or until the cookies look set. Let cool completely on the cookie sheets.
- To make the glaze: In a bowl, add powdered sugar and water and whisk together until you have a smooth glaze. Drizzle the glaze over all the cookies.
- Store in an airtight container for up to 7 days.
Notes
- Gluten Free – Use gluten free oats. Replace the organic flour for 255 grams (1 2/3 cups) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 8 minutes or until the cookies look set.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
