Diabetes-Friendly Recipes

Vegan Oatmeal and Cranberry Cookies

Flax eggs are a great alternative to chicken eggs if you are following a vegan diet but still want to bake up a treat! Check out the video below to see how simple it is to make a flax egg, and then follow the directions for our delicious vegan oat and cranberry breakfast cookies.

Servings: 12
Prep time:
Cook time:
Total: 30 minutes


  • 1 cup oats
  • 1 cup Almond Pro flour
  • ½ cup all-purpose flour
  • ½ cup water
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • 1 flax egg
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup dried cranberries
  • ½ cup walnuts, chopped


  1. Preheat oven 325 degrees.
  2. In a medium-sized bowl, combine oats, Almond Pro flour, all-purpose flour, salt, baking powder and baking soda.
  3. In a small bowl, combine wet ingredients and flax egg. (See video, above. After flax and water are combined, refrigerate the mixture for a few minutes to solidify the "egg" before adding it to the recipe.)
  4. Combine wet and dry ingredients. If it still seems very dry, add a little more water, but be careful to add only a small amount at a time.
  5. Scoop two tablespoons of dough per cookie. Press down and flatten them before baking.
  6. Bake 8-10 minutes. They will not gain a lot of color, but if you can slide it on the baking pan they are done!

*Click here for more information about Almond Pro flour, available online only. 

Nutrition Information

Per serving: Calories: 144 calories. Protein: 7g. Carbohydrates: 19g. Fiber: 2g. Total Sugar: 7g. Total Fat: 6g. Saturated Fat: 0g. Sodium: 2mg.



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