Sweet Christmas Series: vegan oatmeal, cranberry and pecan cookies

Barcelona, Spain

Dear Reader,

The holiday season is just around the corner and the Ladies just couldn’t wait any longer to get our Christmas on! Over the next few weeks, each of us will post a sweet recipe as part of our new seasonal Sweet Christmas Series on the blog.

Enjoy and please post a comment to let us know what delicious holiday treats you’ll be making this year!


Oatmeal cranberry pecan cookies - main

To kick off the series I decided to make some christmassy vegan oatmeal, cranberry and pecan cookies. And let me start by saying that these did not last very long at home!

Since I don’t eat butter anymore, it was tricky coming up with a recipe that worked with traditional holiday flavors but didn’t contain any dairy. I decided to avoid eggs as well, making this recipe completely vegan. I started by consulting one of my favorite cookbooks: Isa Does It by Isa Chandra Moskowitz. The woman is a genius and I highly recommend this book, which has become one of my go-tos at home. I came across her recipe for Jumbo Oatmeal-Raisin Cookies and decided to adapt it to make it a little more festive (this is after all a Christmas Series!).

The cookies were moist, dense and DELICIOUS. There’s something so comforting about oatmeal cookies, no? After taking his first bite, The Man asked me “These are vegan?”. He couldn’t believe it. Well believe me, Santa would be thrilled to find these waiting for him on Christmas eve.

Makes 12 cookies


  • 1/4 cup canola oil
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1 tbsp maple syrup
  • 1 tbsp ground flaxseed (I used golden, but you could also use brown)
  • 1 tsp pure vanilla extract
  • 1/2 all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (I think you could even be a little more heavy handed here…)
  • 1/4 tsp fresh grated nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup rolled oats
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans


Preheat your oven to 180°C / 350°F. If your baking sheet isn’t non-stick, you may want to line it with baking paper.

In a large bowl, whisk the oil, brown sugar, granulated sugar, applesauce, maple syrup and ground flaxseed. Whisk until everything is very well combined – at least a minute. Stir in the vanilla.

Sift in the flour, baking soda, cinnamon and salt. Use a sturdy wooden spoon to mix it all together well. Add the oats, cranberries and pecans and mix thoroughly until well combined.

Using a spoon, scoop the dough and drop onto cookie sheet. You should be able to split the dough to make 12 cookies, although feel free to make them smaller or larger to suit your fancy.

Get ready for your kitchen to smell like happiness.

Place into the oven for 10-11 minutes until the cookies start to take on a beautiful golden color. Not sure they’re ready? Pierce a cookie with a sharp knife: if it comes out clean, you’re good to go.

Once you’ve taken them out of the oven, give the cookies a few minutes to cool before transferring to a cooling rack.

Eat with abandon.

Bonne appétit!

Oatmeal cranberry pecan cookies

Oatmeal cranberry pecan cookies - closeup


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6 thoughts on “Sweet Christmas Series: vegan oatmeal, cranberry and pecan cookies

  1. Jan November 21, 2015 at 10:15 am Reply

    I’m ready to taste these! So many good things go into them. I love chewy cookies, but then again I love crisp cookies too. Do you know if they can be frozen?

    • Beth @ Culinary Correspondence November 21, 2015 at 11:07 am Reply

      I had initially planned on freezing half but they were gone before I had a chance to! No reason to think they wouldn’t freeze well (or taste delicious frozen like Aunty Nancy’s cookies!).

  2. Emily @ culinarycorrespondence.com November 21, 2015 at 4:14 pm Reply

    Oh my Beth!!! Not only do those look divine- judging by your recipe they take almost no time to make. Danger!!! I know I’m about to be called a philistine for this- I’m not a fan of cranberries, so I’m going to use other dried fruit like apricot or fig which I think would be lush as well. Can’t wait to see you. Xxxxx

    • Beth @ Culinary Correspondence November 21, 2015 at 5:21 pm Reply

      I think you should give the cranberries a shot…. they’re great in this cookie! Apricot or fig would be yummy though. Let me know if try them out! You could also mix up the nuts and use some walnuts or almonds… yum!

  3. Hanin November 22, 2015 at 3:39 pm Reply

    Bethie Bethie Bethie …
    You didn’t even keep one for us? Haha they look delicious !!
    Definitely trying that recipe once I am done with my program! Definitely have to add them to the Christmas cookies list. No, I am kidding – this list is already massive !

    Hmmm I can so picture myself having one with a cafe con leche at the park !

    Ps: where do you find canola oil in Barcelona ?
    Thanks for starting the Christmas series, definitely looking forward to seeing and trying all of your recipes !

    • Beth @ Culinary Correspondence November 23, 2015 at 9:32 am Reply

      Thanks Hanin! I’ll make a double batch next time… only way to keep them around longer than a day or two 🙂

      Re the canola oil, I didn’t find any in Barcelona, I brought it back from France. Et oui. They are so big on olive oil here I’ve found it difficult to find much else! Having said that, is canola oil used in middle eastern cooking? If so, maybe you could find some at super gaudi? We need to make a date to go there together! In the meantime you’re welcome to have some of mine 🙂

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