Vegan Cranberry Oatmeal Cookie
Freshly baked cinnamon-spiced vegan oatmeal-cranberry cookies.
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Vegan Cranberry Oatmeal Cookie
Freshly baked cinnamon-spiced vegan oatmeal-cranberry cookies.
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| Servings |
| 24cookies |
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Ingredients
- 1 3/4cup all-purpose flour
- 1cup dried cranberries
- 1 1/4cup old fashioned rolled oats
- 1 1/2tsp ground cinnamon
- 3/4tsp baking powder
- 3/4tsp baking soda
- 3/4tsp kosher salt
- 3/4cup vegetable oil
- 3/4cup brown sugar
- 3/4cup sugar
- 1/3cup applesauceunsweetened
- 2Tbsp soy or almond milk
- 1 1/4tsp pure vanilla extract
Instructions
- Preheat oven to 325 F.
- Combine flour, cranberries, oats, cinnamon, baking powder, baking soda and salt. Whisk until well blended. Set aside.
- In mixer bowl, combine oil and sugars. Using paddle attachment, mix on low speed 30 seconds. Increase speed to medium. Beat 3 minutes. Add applesauce, milk and vanilla. Beat 1 minute.
- Reduce speed to low. Add flour mixture, a fourth at a time, beating 2 minutes and scraping bowl and paddle after each addition.
- On parchment-lined sheet pans, place level #30 scoops of dough 1″ apart. (See notes for help with selecting the right kitchen scoop.)
- Bake until edges are golden brown, 10 to 12 minutes. Cool 25 minutes before removing from pan.
Recipe Notes
What is a #30 scoop? It is the same size as a 1.25 ounce scoop and measure 1 7/8″ diameter. Using a scoop speeds up your prep time and helps your batch of cookies cook evenly.