Vegan Glazed Oatmeal Cranberry Cookies

It's officially spring, therefore I want to eat all things fruity and sweet. I keep making Lemon flavored desserts in the shop, yesterday I had Lemon French Macarons, Lemon YiaYia Cookies, and Lemon Shortbread. I need to get off the lemon train...

So, when I was eating my handful of dried cranberries today, like I do every morning, I thought of these cookies. I haven't made them in so long, but they are so good! So, I thought I'd share. These super soft and chewy oatmeal cookies are vegan, but you'd never be able to tell. You can easily swap out the oats and flour to make them gluten free too! Try substituting the cranberries for blueberries, raisins or any other dried fruit you like. 

Vegan Glazed Oatmeal Cranberry

Makes 16


91 grams (1/4 cup plus 2 tablespoons plus 2 teaspoons) organic coconut spread, softened

68 (1/4 cup plus 1 tablespoon) grams organic cane sugar

68 (1/4 cup plus 1 tablespoon) grams organic packed dark brown sugar

1 teaspoon organic vanilla extract

1 teaspoon organic cinnamon

1/4 cup plus 2 tablespoons organic coconut milk

255 grams (2 cups) organic all purpose flour

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

100 grams (1 cup plus 2 tablespoons) organic rolled oats

70 grams (scant 2/3 cup) organic dried cranberries


200 grams (1 1/4 cups plus 3 tablespoons) organic powdered sugar

3 tablespoons water

Method Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut spread, sugar, dark brown sugar, vanilla extract, and cinnamon.

In a separate bowl add gluten free flour, baking soda & sea salt and whisk together.

Add coconut milk and the gluten free flour mixture to the vegan butter mixture, and mix until everything is combined.

Using your hands, start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 2 to 2 1/2 inches in diameter and look like a round disk. Space them at least 1 inch apart and place on prepared cookie sheets, they will spread a little when baking.

Bake for 11 minutes or until the cookies look set.

Once the cookies come out of the oven, allow them to cool before starting the glaze. In a bowl, add powdered sugar and water. Stir vigorously together until combined into a smooth glaze.

Drizzle the glaze over all the cookies.

Store in an airtight container for up to 7 days.

Gluten Free - Use gluten free oats. Replace the organic flour for 255 grams (1 2/3 cups) organic gluten free flour blend.

High Altitude - Bake at 375°F for 8 minutes or until the cookies look set.

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