I’ve recently baked the most delightful Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies, bursting with the flavors of the holidays. They have this marvelous contrast, being crispy on the edges yet staying soft and chewy at the center.

What truly brings them to life is the luscious cranberry buttercream nestled between each cookie, making them a perfect addition to your festive spread.

Also try, Vegan Mexican Wedding Cookies, Vegan Thumbprint Cookies and Vegan Molasses Cookies

Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies Ingredients

Rolled Oats: A baking staple, rolled oats add a chewy texture and nutty flavor. Ensure they are labeled gluten-free to avoid cross-contamination.
Oat Flour: Made from finely ground rolled oats, oat flour binds ingredients while baking, offering a mild, sweet taste and serving as an excellent gluten-free substitute.
Cranberry juice adds a subtle tartness and slight sweetness to your cookies, enhancing other flavors and providing a vibrant color.
Powdered Sugar: Crafted from pure organic cane sugar, this delicate, silky sugar is ideal for smooth frostings or lightly sweetening your dough.
Vegan Butter (Earth Balance): This dairy-free butter alternative provides a creamy texture and rich flavor, perfect for tender, flavorful cookies.
Vanilla Extract: Enhances your cookies with a classic, aromatic sweetness, elevating the overall flavor profile.
Almond Extract: Offers a fragrant, nutty essence that beautifully complements the flavors of cranberry and oats.
All-Purpose Gluten-Free Flour: Ensures your cookies are safe for those with gluten sensitivities and helps provide structure.
Coconut Palm Sugar or Cane Sugar: Both sugars are vegan-friendly, with coconut palm sugar offering a caramel-like sweetness and cane sugar a more neutral flavor.
Dried Cranberries: These add a chewy texture and tangy sweetness, balancing the cookie’s sweetness.
Ground flaxseeds act as a vegan binder and source of Omega-3 fatty acids, adding moisture and a slight nuttiness.
Baking Powder: A leavening agent that helps cookies rise and become fluffy.
Orange Juice: Infuses a fresh, citrusy brightness, enhancing the tartness of the cranberries.
Coconut oil is a fat source used in vegan baking. It contributes moisture and a mild coconut flavor.

This collection of ingredients ensures your cookies are deliciously inclusive, moist, and flavorful.

How To Prepare Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies

Preheat oven 350 F. Prepare a baking sheet with greased parchment paper. Set aside.
In a large bowl, mix oats, oat flour, gluten-free flour, ground almonds, sugar, cranberries, flaxseeds, baking powder, and salt.
Stir in orange juice and coconut oil into the mixture until thoroughly combined.
Drop heaped tablespoons of dough onto a prepared baking sheet, about an inch apart. Slightly flatten.
Bake for about 20 minutes or until golden brown.
Remove cookies from the oven and allow them to cool on a cooling rack.

Recipe tips and tricks

About drop cookies

Allow the cookie to completely cool before filling with cranberry buttercream.
To make your own powdered sugar, blend organic pure cane sugar in a high speed blender until powdery, scraping down sides of blender intermittently.
Drop Cookies: These are a simple and timeless baking favorite. Just mix the dough, drop spoonfuls onto a baking sheet, and bake. For added convenience, you can freeze the cookie dough balls, allowing you to bake a fresh cookie or two whenever the craving hits!

If you enjoyed this post about Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Healthier Steps.

Oatmeal cranberry cookies on parchment paper on a wooden background with green plate topped with cookies in the background

Vegan Gluten-Free Cranberry Oatmeal Sandwich Cookies

These Cranberry Oatmeal Sandwich Cookies are insanely indulgent! They are crisp on the outside and chewy on the inside, with a fluffy 'cranberry buttercream' filling perfect for your holiday table!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: oatmeal cookies

Prep Time: 10

Cook Time: 20

Servings: People

Calories: 392kcal

Equipment

1 Baking Sheet
1 Parchment Paper

Ingredients

Oatmeal Cranberry Cookies

1 cup rolled oats
1/2 cup oat flour
1/2 cup all-purpose gluten-free flour
1 cup ground almonds*
1/2 cup coconut palm sugar or cane sugar
1/2 cup dried cranberries
2 tablespoons ground flaxseeds
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup orange juice
1/4 cup coconut oil

Filling

1 cup powdered sugar ( I made my own using pure organic cane sugar)
1/2 cup Vegan Butter I used Earth Balance
2 teaspoon cranberry juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Instructions

For the Oatmeal Cookies

Preheat oven 350 F. Prepare a baking sheet with greased parchment paper. Set aside.
In a large bowl, mix oats, oat flour, gluten-free flour, ground almonds, sugar, cranberries, flaxseeds, baking powder, and salt.
Stir in orange juice and coconut oil into the mixture until thoroughly combined.
Drop heaped tablespoons of dough onto a prepared baking sheet, about an inch apart. Slightly flatten.
Bake for about 20 minutes or until golden brown.
Remove cookies from the oven and allow them to cool on a cooling rack.

To Make The Filling

Place sugar, vegan butter, cranberry juice, vanilla, and almond extract in a food processor and process until fluffy and creamy!
To fill the cookies, add a tablespoon of cranberry buttercream on the base of half of a cookie, then top it with another cookie.