Name: Cranberry Pecan Oatmeal Cookies (Vegan)
Prep time: 20 min
Cook time: 15 min
Ingredients: 115 g (1 stick) vegan block butter (melted); 200 g (1 cup) light brown soft sugar; 50 g (3 Tablespoons + 1 teaspoon) unsweetened non-dairy milk (I use soy); 1 teaspoon vanilla extract; ½ teaspoon baking powder; ½ teaspoon bicarbonate of soda (baking soda); ½ teaspoon salt; 1 teaspoon cinnamon (more to taste); 100 g (1 cup) rolled oats/porridge oats (not jumbo); 180 g (1 ½ cups) plain (all-purpose) flour; 80 g (⅔ cup) dried cranberries; 80 g (⅔ cup) roughly chopped pecans

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Cranberry pecan oatmeal cookies - these moreish vegan cookies are chewy, chunky, hearty and utterly delicious!

They are easy to make with basic ingredients and are so satisfying!

A stack of vegan cranberry pecan oatmeal cookies.

With crispy edges and chewy centres, these cranberry pecan oatmeal cookies are buttery and oaty with a hint of cinnamon and plenty of tangy dried cranberries and pecans.

They are a fantastic snack with a cup of tea or coffee, and while they are great at any time of year they make a particularly good festive cookie due to the cranberries and cinnamon.

A labelled photo of the ingredients needed to make cranberry pecan oatmeal cookies.

Ingredient Details:

Oats: Use regular rolled porridge oats, not jumbo ones. I use supermarket own brand.

Plain flour: Just regular plain (all-purpose) flour is best here. I haven't tried making these gluten-free.

Vegan butter: Please, for the love of holy baking, use a block butter/margarine to make these cookies, not the spreadable kind in a tub.

The spreadable kind contains too much water and may make your dough too soft and your cookies too cakey.

Baking powder and bicarb: Baking powder generally makes for taller, cakier cookies, and bicarbonate of soda makes for craggier, denser, browner cookies. I find that a mix of both provides the best texture.

Vanilla extract: Use a good quality vanilla extract for the best flavour. If you have it then vanilla bean paste would be amazing instead.

Non-dairy milk: Non-dairy milk replaces the moisture that would usually come from egg. You can use any kind you like as long as it is unsweetened (except coconut milk), but I recommend using soy milk if possible. It has the highest protein content so is the closest swap for egg.

You can also swap the milk for a plain vegan yogurt which will result in slightly thicker cookies.

Brown sugar: Brown sugar adds lots of flavour, you can use either light or dark.

Dried cranberries: You could swap these for raisins, dates or chocolate chips.

Pecans: These can be swapped for any other kind of nut.

Cinnamon: I kept the spicing quite subtle but you can add more if you want a stronger cinnamon flavour - up to a Tablespoon. You can also try adding ground nutmeg, ginger, allspice, cloves, mixed spice or pumpkin spice.

Close up of cranberry pecan oatmeal cookies on a wire cooling rack.

How To Make Cranberry Pecan Oatmeal Cookies:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Whisk together the melted butter, brown sugar, milk and vanilla extract in a large bowl.

Step 2: Mix in the baking powder and soda, salt and cinnamon followed by the oats and plain flour.

Step 2, the wet and dry ingredients mixed together.

Step 3: Stir in the cranberries and chopped pecans. Cover and refrigerate the dough for about 30 minutes until firm enough to shape into balls.

Step 4: Roll the mixture into about 12 balls and place them spaced apart on a couple of lined baking sheets. Flatten the balls slightly.

Step 5: Bake for 15 minutes.

Cranberry pecan oatmeal cookies on a round wire cooling rack with cups of tea and bowls of cranberries and pecans.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

If you want chunky cookies, don't flatten the balls of dough at all before baking. If you prefer your cookies thinner, you can flatten the balls of dough before baking, and give the tray a good, hard bash on the counter when you take them out of the oven.

Bake the cookies on a metal baking sheet, not in a glass dish or on a silicone sheet. These do not conduct heat in the same way as metal does so the cookies won't turn out as well.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cookies are fragile while hot, so don't attempt to move them from the tray straight away or they may fall apart.

Cranberry pecan oatmeal cookies in a parchment lined loaf tin with cups of tea and bowls of cranberries and pecans.

Storage Instructions:

The cookie dough will keep in the fridge for 4 days or so, so you can just bake a cookie as and when you fancy one.

You can also roll the dough into balls, freeze them spaced apart on a tray until solid then pop them in a freezer bag or container and freeze for up to three months.

They can be baked right from the freezer but may take a couple of minutes extra to bake.

The baked cookies will keep in an airtight container at room temperature for 3-4 days.

You can rewarm them briefly in a 180°C/350°F oven before serving if you wish.

More Vegan Cookie Recipes:

Close up of a row of oatmeal cookies in a loaf tin.

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5 from 1 vote