White Chocolate, Pecan & Cranberry Oatmeal Cookies {Vegan}

White Chocolate, Pecan & Cranberry Oatmeal Cookies {Vegan}

It’s November! and World Vegan Day!

I don’t know where the year has gone, but here we are smack dab in the middle of fall and starting to think about Christmas.

One thing I like to do every year is bake batches of cookies (which I try to do in advance) to give away to friends and family around Christmastime. It’s something that most people really appreciate, and these White Chocolate, Pecan & Cranberry Oatmeal Cookies will likely be making my holiday list this year. You can see the other favourites on this list.

There’s something about these ingredients… oatmeal feels very warming and comforting, pecans remind me of fall, and cranberries are a very seasonal ingredient. I didn’t add any cinnamon to this, but if the fall spirit moves you, feel free to add a teaspoon for extra goodness.

A couple of quick tips about using nuts:

  1. Nuts contain a lot of natural oils, which means that they can go rancid pretty quickly. Store them in the freezer for the longest life.
  2. Always, always, always toast your nuts before using them in a recipe. This brings out the natural oils and flavours. To toast, either put them on a sheet tray in a 350 degree oven for around 6-10 minutes. They can burn quickly, so keep an eye on them in the last 5 minutes of baking. They should smell really good, which is how you know they’re done. I also often toast mine in a dry cast iron pan over medium heat for about the same amount of time.
Vegan White Chocolate, Pecan & Cranberry Oatmeal Cookies

White Chocolate, Pecan & Cranberry Oatmeal Cookies {Vegan}

Rebecca Coleman
A cozy fall cookie.
Prep Time 20 minutes
Cook Time 11 minutes
Resting time 30 minutes
Course Dessert
Cuisine American
Servings 4 dozen


  • 1 cup vegan butter softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 6 tbsp non dairy milk
  • 2 tsp vanilla
  • 1 tsp cinnamon (optional)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup oatmeal
  • 2 cups flour
  • 1/2 cup dried cranberries
  • 1/2 cup pecans toasted
  • 1/2 cup vegan white chocolate chips I used Enjoy Life brand mini white chocolate chips


  • In the bowl of your stand mixer, place the butter and the two sugars. Beat on low speed for about 2-3 minutes, until well incorporated.
  • Add the milk and vanilla and beat again.
  • Add all the dry ingredients at once, and beat only just until combined.
  • Finally, add the pecans, cranberries and white chocolate chips and fold them in.
  • Place the bowl in the refrigerator for 30 minutes.
  • Preheat oven to 350 degrees.
  • Scoop out individual cookie balls and place them on a cookie pan that's been lined with a silpat or parchment paper.
  • Bake for 10-12 minutes, until the edges are golden and crispy.
  • Remove from oven and allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
  • Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to three months.
Keyword cookies, easy vegan, vegan

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