These vegan oatmeal cookies are chewy on the inside and crispy on the outside.  For a tangy twist use cranberries and for a sweeter version use chocolate chips. Let cool completely before devouring as they will firm up.


  • 2 flax eggs (2 tablespoons ground flax seeds plus 5 tablespoons water)
  • 2 cups uncooked rolled oats
  • 1 ¼ cup almond flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon coarse salt
  • ⅓ cup coconut oil
  • ½ cup brown sugar
  • ⅔ cup Forager Project Vanilla Cashewmilk Yogurt
  • ½ pecans, chopped
  • ½ cup dried cranberries, chopped (option to substitute for dark chocolate chips)


Preheat the oven to 350 degrees. To start, make the flaxseed eggs by combining 2 tablespoons of ground flax seeds with 5 tablespoons of water, and set aside for 5 minutes.

In a large bowl, mix together the rolled oats, almond flour, cinnamon, baking soda, and sea salt.

In another bowl, mix together the coconut oil, brown sugar, Forager Project Vanilla Yogurt, and flax eggs. Combine the wet ingredients with the dry ingredients. Add the pecans and cranberries or dark chocolate chips and stir. Shape the dough into balls and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes.

Let the cookies cool on a cooling rack then enjoy!


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Michele L. Seattle, WA

It is fantastic using it in recipes!

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