Cranberry Pecan Oatmeal Cookies (Vegan)
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!
Servings 12 cookies
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
Instructions
- Whisk together the melted butter, brown sugar, milk and vanilla extract in a large bowl.
- Mix in the baking powder and soda, salt and cinnamon followed by the oats and plain flour.
- Stir in the cranberries and chopped pecans. Cover and refrigerate the dough for about 30 minutes until firm enough to shape into balls.
- While the dough is chilling, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line two metal baking sheets with baking parchment.
- Roll the chilled dough into about 12 balls and place them well spaced apart on the baking sheets. Flatten the balls slightly with your hand.
- Bake for about 15 minutes until golden. The cookies will still be very soft but will firm up as they cool.
- Allow to cool on the trays for 5-10 minutes then carefully transfer the cookies to a wire rack to cool completely.
Notes
- See post above for tips, details and step-by-step photos.
- 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!