Vegan Coconut-Cranberry Cookies Recipe

Name: Vegan Coconut-Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Chia Seeds; 2 Tablespoons Water; 3 cups Rolled Oats; 1- 1/2 cup All-purpose Flour; 1/4 teaspoons Baking Powder; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Kosher Salt; 3/4 cups Granulated Sugar; 3/4 cups Melted Coconut Oil; 1 cup Unsweetened Almond Milk; 2 teaspoons Agave; 1 cup Dried Cranberries; 1/2 cups Shredded Coconut

Servings: persons

2 Tablespoons Chia Seeds
2 Tablespoons Water
3 cups Rolled Oats
1- 1/2 cup All-purpose Flour
1/4 teaspoons Baking Powder
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Kosher Salt
3/4 cups Granulated Sugar
3/4 cups Melted Coconut Oil
1 cup Unsweetened Almond Milk
2 teaspoons Agave
1 cup Dried Cranberries
1/2 cups Shredded Coconut

1
Preheat oven to 350 degrees F.
2
Combine chia seeds and water.
3
Set aside and let it set for about 15 minutes.
4
Mix together rolled oats, flour, baking powder, spices, and salt in a large mixing bowl; set aside.
5
In a small mixing bowl, stir together sugar, coconut oil, milk, and agave.
6
Slowly pour this liquid mixture into the dry oat mixture, stirring with a spatula while incorporating.
7
Stir in soaked chia seeds last.
8
Once ingredients are well incorporated, fold in cranberries and shredded coconut.
9
Spoon cookie dough, about 1 1/2 tablespoon, onto nonstick ungreased cookie sheets (or aluminum baking sheets lined with foil).
10
Bake for 2022 minutes in the center rack, or until the cookies are browned at the edges.

1272

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Chia Seeds, 2 Tablespoons Water, 3 cups Rolled Oats, 1- 1/2 cup All-purpose Flour, and more.

Yes, Vegan Coconut-Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Coconut-Cranberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions