These delicious cookies are vegan and gluten free and take under half an hour to make! Studded with cranberries and walnuts, these oatmeal cookies are a healthy breakfast, dessert, or snack.
Ingredients
4½ cups gluten free rolled oats, divided
1 cup vegan butter (= 2 sticks)
1 cup dark brown sugar
¼ cup maple syrup or agave
2 tbsp egg replacer + 4 tbsp water (= 2 eggs)
1 tsp vanilla extract
2 tbsp cornstarch
1 tsp baking powder
¼ tsp salt
1 tsp cinnamon
⅔ cup walnut pieces
¾ cup dried cranberries
Instructions
Preheat oven to 350 F.
In a food processor, process 1½ cups of the oats into a fine meal. Set aside.
In a deep mixing bowl, beat together vegan butter, brown sugar, and maple syrup with an electric beater until creamy. Add egg replacer + water and vanilla and beat again until mixed.
Add cornstarch, ground oats, cinnamon, salt, and baking powder and mix with the electric beater on low until just combined.
Using a wooden spoon, stir in remaining 3 cups rolled oats, walnut pieces, and dried cranberries.
Line a baking sheet with parchment paper and bake in preheated oven for 15-18 minutes, or until golden.
Cool on a wire rack before serving!
Recipe by Whisk & Shout at https://whiskandshout.com/cranberry-walnut-oatmeal-cookies-vegan-gf/