Vegan cranberry and dark chocolate cookies
Servings Prep Time
12-14cookies 10minutes
Cook Time
Servings Prep Time
12-14cookies 10minutes
Cook Time
  • 1cup quick cooking oats
  • 3/4cup wholemeal flour
  • 1+1/2tsp baking powder
  • 1/4tsp salt
  • 1tsp cinnamon
  • 1/4cup raw cane sugar
  • 2tbsp coconut oil (softened but not totally melted)
  • 1egg equivalent egg replacer(flax egg or other)
  • 1tsp vanilla essence
  • 1/4cup maple syrup(or rice syrup)
  • 1/4cup non-diary milk(I used soy)
  • 1/4cup dried cranberries
  • 1/2cup dark chocolate(split into two 1/4 cup quantities)
  1. Preheat the oven to 180˚C and line a baking tray with baking paper.
  2. In a large bowl mix together the oats, flour, cane sugar, baking powder, cinnamon and salt.
  3. In a seperate bowl whisk together the egg replacer, coconut oil, milk and vanilla essence.
  4. Combine the wet and dry ingredients and fold in the dried cranberries and half (1/4 cup) of the dark chocolate chunks.
  5. Spoon tablespoon amounts of the mixture onto the tray and flatten with your fingers. They will rise quite a bit but not spread very much so it isn’t necessary to space the cookies very far apart.
  6. Bake for 12 minutes or until they have browned. Once baked place on a cooling rack.
  7. After the cookies have cooled, melt the remaining 1/4 cup of dark chocolate. Drizzle the melted chocolate over the cookies or dip half of the cookie in the chocolate. Leave to set for a few hours (you can speed this process up by placing the cookies in the fridge for 30 minutes). Store in an air tight container.