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four vegan molasses cookies stacked on top of each other

Vegan Cranberry Cookies Recipe (Gluten Free)

  • Author: Lindsay Cotter
  • Total Time: 22-24 minutes
  • Yield: 22-24 cookies 1x
  • Diet: Vegan


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!


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


  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set it aside.


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


  • 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

Keywords: vegan, gluten free, cranberry, dessert, cookies, holiday recipe