Vegan Oatmeal Cookies with Orange Glaze

Vegan Oatmeal Cookies with Orange Glaze

Yield 48 cookies


  • 1 cup vegan buttery spread (Miyoko's or Earth Balance work great)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 vegan flax "eggs"
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour (King Arthur Gluten-Free Blend or Bob's Red Mill 1 to 1 Gluten-Free Flour)
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • 3 cups quick oats
  • 1 cup dried cranberries (roughly chopped)

Orange Glaze

  • 1 cup powdered sugar
  • 1 tablespoon orange juice

Vegan Flax "Eggs"

  • For one "egg"
    • 1 tablespoon golden flax meal (can be found in refrigerated bulk)
    • 3 tablespoons water
    • Whisk the ground flax meal and the water until fully blended. Refrigerate for 15 minutes to allow mixture to stiffen.


In a large bowl, cream together butter and both sugars. Beat in the flax eggs a little at a time, and then stir in the vanilla.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.

Stir dry ingredient mixture into the creamed butter mixture a little at a time, scraping the sides of the bowl as you go.

Once thoroughly mixed, stir in the oats a cup at a time. Then, stir in the chopped cranberries.

Chill in refrigerator for at least 1 hour, up to overnight.

Preheat oven to 375°. Line a cookie sheet with parchment paper. Shape dough into 1” balls.* Place about 2” apart and flatten slightly with the palm of your hand.

Bake for 7-9 minutes in preheated oven. ** Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.

After cookies are fully cooled, drizzle with orange icing.

Store in an airtight container, separating layers of cookies with parchment paper.

*Be careful not to overwork the dough. The heat from your hands can start melting the vegan butter if handled too much.

**Do not overbake. The vegan butter will cause them to spread, flatten, and bubble if overbaked.