HL Bakeshop Vegan Oatmeal Cranberry Almond Cookies

  • 2 cups all-purpose flour
  • ¼ cup whole wheat pastry flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup oats
  • ¾ cup evaporated cane juice
  • ½ cup Earth Balance margarine
  • 1 tsp molasses
  • ¼ cup soy milk
  • ¼ cup water
  • 1 tsp vanilla
  • ¾ cup sliced almonds
  • ¾ dried cranberries

These scrumptious cookies are actually chock-full of good-for-you ingredients like spices, fruit, oats, and nuts!  With vitamins and protein in every delicious bite, it’s easy to see why these are a favorite among staff and guests alike!

Preheat oven to 350°F.  Combine first seven ingredients in a large bowl.  In a separate bowl, cream together the Earth Balance and cane juice just until fluffy.  Combine molasses, soy milk, water, and vanilla in small bowl, whisking together.  Pour 1/4 of this into the margarine mixture and mix just until combined.  Add 1/4  of the dry ingredients and mix to just combine.   Repeat process until all ingredients are added and mixture is just a bit dry.  Add the almonds and cranberries and mix until fully combined but do not over mix.  Scoop 4 oz measurements of dough onto a parchment-lined baking sheet, leaving space between each.  Press down with the bottom of a glass so each cookie measures 3 1/2” in diameter.  Bake for 12-15 minutes until golden brown.  Do not over bake. Cool on a wire cooling rack.