Ingredients for Vegan Crannberry Currant Oatmeal Cookies
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- Light brown sugar
- 1 teaspoon baking powder
- 1/2 cup soy milk
- 1 1/2 cups rolled oats
- 1 cup dried cranberries
- 1/2 cup dried currants
- 1/2 teaspoon salt
- Applesauce
- 1/2 cup vegan margarine
- Oil (for greasing)
- 1 cup granulated sugar
- 2 flax eggs
- 2 tablespoons flaxseed meal
- 6 tablespoons water
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How to Make Vegan Crannberry Currant Oatmeal Cookies
- Preheat oven to 350°F (175°C).
- Lightly grease baking sheets with oil or line with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1/2 cup vegan margarine (softened), 1 cup granulated sugar, 1/2 cup soy milk, and 2 flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Add the dry ingredients (from step 3) to the wet ingredients (from step 4). Stir in 1 1/2 cups rolled oats, 1 cup dried cranberries, and 1/2 cup dried currants.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
5g
Carbs
10g
