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4.5 from 2 votes

Vegan Oatmeal Cherry Almond Cookies

These vegan oatmeal cherry almond cookies offer a slightly modern twist on classic oatmeal raisin cookies. Dried tart cherries take the place of raisins and almonds take the place of walnuts. But the base stays true to the original to yield cookies (big or small—your choice) that are perfectly crisp on the outside with soft, chewy interiors. Move over, chocolate chip cookies. 👋🏻
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookie, Dessert
Keyword: Cookies, vegan
Servings: 12 large cookies or 22 small cookies
Author: Ashley Melillo | Blissful Basil

Ingredients

  • 1 tablespoon ground flaxseed
  • 2 tablespoons filtered water
  • ½ cup (1 stick) vegan butter
  • ¾ cup organic cane sugar*
  • 1 tablespoon molasses*
  • 1 ½ teaspoons pure vanilla extract
  • 1 ¼ cups old fashioned rolled oats
  • 1 cup bread flour, all purpose flour, or white spelt flour**
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ cup dried (montmorency) tart cherries
  • ¼ cup slivered almonds, shaved almonds, or chopped almonds

Instructions

  • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
  • In a small mixing bowl, whisk together the flaxseed and the filtered water. Set aside for 5 minutes to thicken.
  • To a large mixing bowl, add the vegan butter, sugar, molasses, and vanilla extract. Using a stand mixer fitted with the paddle attachment or hand mixer fitted with the beater attachments, beat on high for 2 minutes.
  • Add the flaxseed mixture and beat again for 30 seconds.
  • In a medium mixing bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add the dry mixture to the butter mixture and beat on medium-low until just combined. Don't over-mix.
  • Add the dried cherries and almonds and beat again for just a few seconds to incorporate.
  • For 22 to 24 small*** cookies: Use a cookie scoop or a spoon to scoop out approximately 1 ½ tablespoons of dough. Form into a ball and transfer to one of the lined cookie sheets. Repeat until all dough is used. You should have about 22 to 24 cookies. Bake for 10 to 14 minutes, or until the bottoms are golden brown.
  • For 12 large cookies: Use a cookie scoop or a spoon to scoop out 2 ½ to 3 tablespoons of dough. Form into a ball and transfer to one of the lined cookies sheets, leaving a few inches of space between each cookie. Repeat until all dough is used. You should have about 12 cookies. Bake for 14 to 16 minutes, or until the bottoms are golden brown.
  • Let cool for at least 10 minutes before moving or enjoying.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

Notes

*If you don't have cane sugar + molasses but you do have brown sugar, use ¾ cup brown sugar instead.
**My favorite of these flours is bread flour. It creates a slightly cake-ier cookie that's perfectly crisp on the outside and soft and chewy on the inside.
***I thought I'd prefer the larger cookies, but I actually prefer the smaller ones. However, a poll on Instagram suggested a fairly even split in terms of your preferences with a little over half of you wanting the recipe for larger cookies and a little under half of you wanting the recipe for smaller cookies. So, you get both! :)