Vegan Cranberry Oatmeal Cookies Recipes

Steps:

• Combine the first five ingredients until very smooth.
• Add remaining ingredients, stir, and fold in the oats and cranberries.
• Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
• Drop by teaspoonfuls into a lightly greased baking sheet.
• Flatten cookies to desired shape (they won't bake down if you don't).
• Put into the oven set at 375° for 8 minutes. (they may not look done, but they will harden after being cooled).

Steps:

• Preheat oven to 350.
• In a large bowl, combine the oats, cranberries, and walnuts.
• In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
• Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
• Lightly spray cookie sheets with cooking spray or line with parchment paper.
• Drop dough by rounded tablespoonfuls onto prepared sheets.
• Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
• Transfer cookies to wire racks; cool completely.
• Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

Steps:

• Preheat oven to 375.
• These can be made with just a bowl and a spoon--overmixing will make them spongy, so start by mixing the dry ingredients together and then add syrups, oil, vanilla and cranberries.
• Spoon onto lightly greased, parchment or silpat surface. Bake for 10 or less minutes, until just turning slightly brown on edges--cookies may seem a bit too soft, but they will firm up a bit while still maintaining a good soft moist texture.
• Be careful not to overcook (or yes, they will be dry and hard)!