Can I use fresh cranberries instead of dried?

We don’t recommend it. Fresh cranberries will have a different liquid component which is likely to through off the balance of wet and dry ingredients in the dough.

How long do cranberry cookies last?

Leftover cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Can I freeze this cranberry cookies recipe?

Yes! Store baked cookies in a freezer-safe container for up to 3 months. Or, freeze cookie dough balls for up to 3 months.

Should I soak dried cranberries before baking?

It’s not necessary to soak dried cranberries before baking! We already tested, tasted, and re-tested this cranberry cookies recipe to make sure that all the portions and flavors are in check. So, all you have to do is follow the instructions in the recipe card below!

Vegan Cranberry Cookies Recipe (Gluten Free)

Description

Made with gluten free oat flour, creamy nut butter, and plenty of festive cranberries, this Vegan Cranberry Cookies Recipe is a better-for-you cranberry cookie perfect for every occasion. Whip up a batch for holiday parties, tasty gifts, on-the-go snacks, or even quick breakfasts!

Ingredients

Units Scale

1 3/4 cup to 2 cups (195 grams) gluten free oat flour
1/4 cup arrowroot starch or tapioca flour (grams)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Pinch of ground ginger
1/2 cup creamy nut butter or sunflower seed butter for nut free option
1/2 cup fine sugar or sugar substitute
2 Tablespoons dark brown sugar or brown sugar substitute
4 Tablespoons molasses
1 teaspoon pure vanilla extract
8 Tablespoons non-dairy milk, divided
1/3 cup dried cranberries
1/4 cup sparkling sugar or sugar, for rolling

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Instructions

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set it aside.
In a medium sized bowl, whisk together the oat flour, arrowroot starch, baking soda, salt, cinnamon, and ginger.
In a large mixing bowl or the bowl of a stand mixer, beat together the nut butter, sugar, and brown sugar.
Pour in the molasses and vanilla and mix until combined.
Gradually, in batches, mix the dry ingredients into the wet ingredients. The batter will be very thick.
Mix in 4 Tablespoons of milk and scrape the batter down from the sides of the bowl. Fold in the dried cranberries.
Add an additional 4 Tablespoons of milk, and gently mix until the batter is firm enough to roll into a large ball. If the batter is too thick, add an additional Tablespoon of milk. If the batter is too thin, place it in the fridge to firm up for 30 minutes.
Place the ¼ cup sparkling sugar in a shallow bowl or on a plate.
Roll cookie dough, 1 Tablespoon each, into balls. Roll each ball in the sparkling sugar and place on a cookie sheet, pressing down slightly.
Bake cookies for 12-14 minutes. For chewier/softer cookies, bake for 11-12 minutes. For crispy cookies, bake longer or about 14 minutes. Allow the cookies to cool for at least 10-15 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Notes

Storage Tips: Portion raw cookie dough into balls (without sugar coating) and place on a waxed paper-lined cookie sheet. Place in freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer.

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 111
Sugar: 10.1 g
Sodium: 169.3 mg
Fat: 3.7 g
Saturated Fat: 0.2 g
Carbohydrates: 17.9 g
Fiber: 2 g
Protein: 2.4 g
Cholesterol: 0 mg