Vegan Glazed Oatmeal Cranberry Cookies

I love baking and eating vegan cookies, even though I am not vegan! My vegan cookies are so good, that you won’t even be able to tell they are vegan, which makes them just amazing cookies. I have so many vegan cookie recipes that I need to share more of on the blog. If there’s something you want to see, email me and tell me!

When I was eating my handful of dried cranberries today, like I do every morning, I thought of these cookies. This is an old recipe that I haven’t made them in so long, but they are so good! So, I thought I’d finally share the recipe here. These super soft and chewy oatmeal cookies are vegan, but you’d never be able to tell! 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. Get the recipe for these easy Vegan Glazed Oatmeal Cranberry Cookies.

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Vegan Glazed Oatmeal Cranberry Cookies
Makes 16 cookies

Dough
91 grams (1/4 cup plus 2 tablespoons plus 2 teaspoons) organic coconut spread, softened
68 (1/4 cup plus 1 tablespoon) grams organic cane sugar
68 (1/4 cup plus 1 tablespoon) grams 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

Glaze200 grams (1 1/4 cups plus 3 tablespoons) organic powdered sugar3 tablespoons water

Method
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 coconut spread, cane sugar, dark brown sugar, vanilla extract, and cinnamon.

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.

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 on Instagram!

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