These vegan cranberry oatmeal cookies are a delightful treat, combining the nutty flavor of almond butter with the chewy texture of oats and the tartness of dried cranberries.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the almond butter, vegan butter, and brown sugar until smooth.
Ensure the vegan butter is softened for easier mixing.
Stir in the vanilla extract, followed by the flour, baking soda, salt, cinnamon, and nutmeg.
Mix gently to avoid overworking the dough.
Fold in the rolled oats and dried cranberries, adding almond milk if the dough is too dry.
The dough should be moist but not sticky.
Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
Flattening the cookies ensures even baking.
Bake in the preheated oven for 8-10 minutes, then let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cookies will firm up as they cool, so don't overbake.
