These Gluten-Free Vegan Oatmeal Cookies are perfectly chewy and studded with tart-sweet dried cranberries! They're pleasantly satisfying and make a delicious snack or dessert.

Four oatmeal cookies with dried cranberries

Why you'll love these Gluten-Free Vegan Oatmeal Cookies:

they’re undetectably vegan and gluten-free
they’re fragrant and subtly spiced
they’re soft and chewy
they’re filling and satisfying
they’re oil-free optional
they’re refined sugar free
they’re super easy to make
they come together in one bowl
there's no flax eggs, chia eggs or aquafaba required
they're perfect for meal prep
they’re great for Christmas and make excellent edible gifts
they keep well!

How to make these Gluten-Free Vegan Oatmeal Cookies

Scroll down to the bottom of the post for the full recipe.

Mix together all the ingredients in a glass mixing bowl.

A glass bowl of raw oatmeal cookie dough with dried cranberries

Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.

Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
Lay it out onto a rectangular baking tray lined with greased baking paper.
Repeat until the rest of the batter is used up - you should be able to make 12 cookies.

11 raw oatmeal cookies with dried cranberries on brown baking paper

Bake in the oven for around 15 minutes.

11 oatmeal cookies with dried cranberries on brown baking paper

How long do these Oatmeal Cookies keep for?

These Oatmeal Cookies keep well in an airtight container at room temperature for a good few days.

Substitutions you can make to this recipe:

You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
you can use any type of oil: coconut oil, olive oil or vegetable oil
for an oil-free version, the coconut oil can be replaced with almond butter, cashew butter or sunflower seed butter
the ground almonds can be replaced with ground walnuts or ground hazelnuts
for a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk
if you’re not into cinnamon, it can be omitted
the dried cranberries can be omitted, or substituted with dried cherries, raisins or chocolate chips.

A stack of four oatmeal cookies with dried cranberries against a grey background

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Oatmeal Cookies

These Gluten-Free Vegan Oatmeal Cookies are perfectly chewy and studded with tart-sweet dried cranberries! They're pleasantly satisfying and make a delicious snack or dessert.

4.80 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free oatmeal cookies, vegan gluten-free cookies, vegan oatmeal cookies

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 182kcal

Author: Rhian Williams

Ingredients

▢ 30 g (⅛ cup) coconut oil (or sub olive or vegetable oil)
▢ 6 tablespoons maple syrup (or sub any other liquid sweetener)
▢ 1 teaspoon ground cinnamon
▢ 1 teaspoon vanilla extract
▢ Pinch salt
▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
▢ 150 g (1 ½ cup) rolled oats (ensure gluten-free if necessary)
▢ 50 g (⅓ cup) dried cranberries
▢ 90 ml (⅓ cup) unsweetened almond milk (or any other plant-based milk)

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add all the other ingredients to the same bowl
Mix well, adding a tiny splash more milk if it’s looking too dry
Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
Take a heaped tablespoon of the mixture and use your hands to form it into a little patty
Lay it out onto a baking tray lined with greased baking paper
Repeat until the rest of the batter is used up - you should be able to make 12 cookies
Bake in the oven for around 15 minutes until golden brown
Leave to cool completely before storing in an airtight container - keeps for a good few days

Notes

*You can alternatively use almond flour.

Nutrition Facts

Gluten-Free Vegan Oatmeal Cookies

Amount Per Serving

Calories 182 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g15%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 12mg1%

Potassium 71mg2%

Carbohydrates 21g7%

Fiber 3g12%

Sugar 9g10%

Protein 4g8%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 55mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

4.80 from 10 votes (7 ratings without comment)

Gluten-Free Vegan Oatmeal Cookies

Why you'll love these Gluten-Free Vegan Oatmeal Cookies:

How to make these Gluten-Free Vegan Oatmeal Cookies

How long do these Oatmeal Cookies keep for?

Substitutions you can make to this recipe: