Vegan Cranberry White Chocolate Chip Oatmeal Cookies

My Mom bought me a bag of cranberries and asked if I would make her some cranberry oatmeal cookies.  Of course I wasn't going to say no.  Any excuse to bake cookies, I am in!  Oatmeal cookies are her favorite, and I think if she could eat them for breakfast every day she would.  She always told me when I was little that oatmeal cookies were healthier and the better choice than just plain chocolate chip cookies, and I agree!  You get the fiber of oats along with your cookie.  She was always trying to make recipes healthier when I would help her bake things growing up, like by adding apple sauce or mashed bananas instead of refined oil, and using whole wheat flour instead of white.  So, I think she kind of inspired me to try and make things healthier too.  I am always trying to improve upon recipes, and use the best ingredients that I can.  So back to the cranberry cookies.  I decided to make them just a tad more jazzed up than just just cranberries, and added in some home made white chocolate chunks, which my Mom loves as well.  The deli I work in makes a cranberry white chocolate chip cookie and it always smells amazing while baking, and I always say to myself, I need to make a vegan version.  I finally got around to it!

These cookies were easy to make, and ready in about 45 minutes if you count cooling time.  For assembling and baking, it is about 30.  Which really isn't a lot of time, and perfect for when you are craving cookies and want them now.  The dough from these was amazing by the way. I am a cookie dough girl all the way, and I actually prefer it to baked cookies most of the time.  So, I had to of course indulge in this dough.  That is the best part of baking cookies!  Second is of course eating the warm ones. These smelled amazing while baking and when they emerged from the oven.  Instant mood booster, the aroma of freshly baked cookies!  I always say I have the best work station in the world in the deli I work in because my work table is right next to the cookie cooling rack.

So how did these beauties taste?  They were fabulous!  Soft in the middle, and chewy on the outside just how oatmeal cookies should be!  A hint of caramel flavor from the coconut sugar, vanilla and a touch of cinnamon for sweetness all the perfect pairing with the chewy tart cranberries and sweet white chocolate!  My Mom loved them too, which was the most important thing.  Skip going to a bakery to buy cookies, and give these guys a try!

Vegan Cranberry White Chocolate Chip Oatmeal Cookies
Makes 1 dozen large cookies

Ingredients:

• 3/4 cup virgin coconut oil, warmed to liquid
• 1 1/2 cups coconut sugar
• 2 flax eggs*
• 1 Tbsp pure vanilla extract
• 1 1/2 cups gluten free oat flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp sea salt
• 3 cups gluten free old fashioned rolled oats
• 1 cup dried cherries, cut into small pieces
• 3/4 cup vegan white chocolate chunks*

Directions:

1. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
2. Mix in the flour, soda, cinnamon and sea salt until well blended. Mix in the oats until well combined, then add cranberries and mix until evenly distributed throughout the dough.
3. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
4. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between, and flatten them out slightly. Bake for 13-15 minutes or until golden, but not over baked. Remove them from the oven and immediately press in the chocolate chunks before they cool.  Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.