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.
Prep Time10 minutesmins
Cook Time12 minutesmins
Refrigeration8 hourshrs
Total Time22 minutesmins
Course: Cookies
Cuisine: Vegan
Keyword: crunchy oatmeal cookies, oatmeal cookies with cranberry, vegan oatmeal cookies
Servings: 25cookies
Author: Teenuja Dahari - veganlovlie.com
Ingredients
1cupall-purpose flour
1cupquick cooking oats
1/2teaspoonbaking powder
1/4teaspoonsalt
1/3cupdesiccated coconut flakes
1cupsoft brown sugar
150gnon-hydrogenated vegan margarineat room temperature
2tablespooncoconut milkor almond milk / other plant-based milk
1tablespoonvanilla extract
1tablespoonmolassesor maple syrup
1/4cupdried cranberries
Instructions
Sieve flour and baking powder together in a large bowl. Add oats, salt, coconut flakes, sugar and cranberries. Mix well.
Drop the margarine in the dry mix.
Incorporate the margarine by cutting it into smaller pieces in the flour. Then mix either with a wooden spoon or with the hands.
Add the milk, molasses and vanilla extract. Mix to form a sticky dough.
Once everything is well mixed, transfer into an airtight container, and refrigerate overnight or for at least 2 hours. (I left mine overnight).
When ready to bake, preheat oven at 200 degrees Celsius (400 F).
Drop mixture on a baking tray lined with greaseproof paper.
Spread the cookie dough and line the tray, flattening to about 1/2 cm.
Bake for 12 minutes. (Keep an eye on it as it bakes really quick).
Remove from oven. The edges will be slightly more baked than the centre and they will already be crispy.
The centre will still be soft, it will harden upon cooling.
While still hot and soft, cut the cookie into diamond shapes (or any shape you like).
Let cool completely before separating the shapes.
Keep in a air-tight cookie jar and eat moderately!