{"id":2293,"date":"2014-04-04T15:17:00","date_gmt":"2014-04-04T15:17:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2014\/04\/diamonds-not-oreos\/"},"modified":"2019-03-18T20:13:26","modified_gmt":"2019-03-19T00:13:26","slug":"diamonds-not-oreos","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/diamonds-not-oreos\/","title":{"rendered":"Crunchy Vegan Oatmeal Cookies with Cranberries"},"content":{"rendered":"\n

Diamond crunchy vegan oatmeal cookies<\/strong> are thin, crispy and filled with dried cranberries. These oat cookies are somewhat reminiscence of oat cakes and are great as a snack at any time of the day.<\/p>\n\n\n\n

\"Diamond <\/picture><\/figure><\/div>\n\n\n\n

Photo was taken while Boyfriendlovlie was practising his zen balancing with the cookies. <\/span>

<\/span>The one thing that got me excited when I moved to Canada was that Oreos are vegan here. Another taste of the so-loved (pre-vegan) childhood treat, was something quite unique despite it being just-an-Oreo.<\/p>\n\n\n\n

Sadly, after binging on quite a few packs, I obviously reaped the consequences of a little too many. As it goes: every taste lands on the waist! Sluggishness started to settle in – not a great feeling at all.<\/p>\n\n\n\n

Oreos are now only for the boyfriend. What would I not give to be able to eat them like he does and still not put on an ounce of fat. *sigh*. Despite abstaining from Oreos, the truth was my sweet tooth was still gnawing to be satisfied; I was left with no other choice than to have recourse to something homemade.<\/p>\n\n\n\n

I wouldn’t say these vegan oatmeal cookies with cranberry are super healthy but at the very least I know what I’ve put in them. Oats being filling too, I would only need to eat one or two.<\/p>\n\n\n\n

\"Diamond <\/picture><\/figure><\/div>\n\n\n\n

What makes these cookies really superior is the overnight chill in the refrigerator. You wouldn’t want to omit that step because, trust me, it does make a whole lot of difference. If you are in a hurry though, you may just chill the dough for at least 2 hours although it may lack the crispness and bolder taste than an overnight chill would give it.<\/p>\n\n\n\n

Diamonds are a girl’s best friend … so I’ve cut these crunchy oatmeal cookies into diamond shapes for a classier bite!<\/p>\n\n\n\n

Some more cookie recipes you might like:<\/strong><\/em><\/p>

Pumpkin Butter Roll Cookies<\/a><\/p>

Oat Pulp Thumbprint Cookies<\/a><\/p>

Coconut Chocolate Orange Cookies<\/a><\/p><\/blockquote>\n\n\n\n

Diamond Crunchy Vegan Oatmeal Cookies with Cranberries<\/b><\/h2>\n\n\n\n

For about 25 cookies, you’ll need:<\/strong>
1 cup all-purpose flour
1 cup quick cooking oats
1\/2 teaspoon baking powder
1\/4 teaspoon salt
1\/3 cup desiccated coconut flakes
1 cup soft brown sugar
150 g non-hydrogenated vegan margarine at room temperature
2 tablespoon coconut-almond milk
1 tablespoon vanilla extract
1 tablespoon molasses (or maple syrup)
1\/4 cup dried cranberries<\/p>\n\n\n\n

To make vegan oatmeal cookies:<\/strong><\/p>\n\n\n\n

Sieve flour and baking powder together in a large bowl. Add oats, salt, coconut flakes, sugar and cranberries. Mix well.<\/p>\n\n\n\n

Drop the margarine in the dry mix.<\/p>\n\n\n\n

Incorporate the margarine by cutting it into smaller pieces in the flour. Then mix either with a wooden spoon or with the hands.<\/p>\n\n\n\n

Add the milk, molasses and vanilla extract. Mix to form a sticky dough.<\/p>\n\n\n\n

Once everything is well mixed, transfer into an airtight container, and refrigerate overnight or for at least 2 hours. (I left mine overnight).<\/p>\n\n\n\n

When ready to bake, preheat oven at 200 degrees Celsius (400 F).<\/p>\n\n\n\n

Drop mixture on a baking tray lined with greaseproof paper.<\/p>\n\n\n\n

Spread the cookie dough and line the tray, flattening to about 1\/2 cm.<\/p>\n\n\n\n

\"Diamond <\/picture><\/figure><\/div>\n\n\n\n

Bake for 12 minutes. (Keep an eye on it as it bakes really quick).<\/p>\n\n\n\n

Remove from oven. The edges will be slightly more baked than the centre and they will already be crispy.<\/p>\n\n\n\n

The centre will still be soft, it will become crispy upon cooling.<\/p>\n\n\n\n

While still hot and soft, cut the cookie into diamond shapes (or any shape you like).<\/p>\n\n\n\n

Let cool completely before separating the shapes.<\/p>\n\n\n\n

Keep in a air-tight cookie jar and eat moderately!<\/p>\n\n\n\n

These are the perfect tea-time treat.<\/p>\n\n\n

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Crunchy Vegan Oatmeal Cookies with Cranberries<\/h2>\n
<\/div>\n
Diamond crisp-crunchy oatmeal cookies are thin, crispy and filled with dried cranberries. These oat cookies are somewhat reminiscence of oat cakes and are great as a snack at any time of the day.<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Cookies<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>crunchy oatmeal cookies, oatmeal cookies with cranberry, vegan oatmeal cookies<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Refrigeration <\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>22 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>25<\/span> cookies<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>