Cherry Walnut Oatmeal Cookies: Vegan, Soft, Delicious
Irresistible cherry walnut oatmeal cookies. Perfectly spiced with tender centers. The ultimate upgrade to classic oatmeal cookies.
NOTE: This post has been updated since it was originally published on July 21, 2022.
These cherry walnut oatmeal cookies are so delicious that it’s hard to believe they are vegan. They are Irresistibly chewy and filled with tart-dried cherries and buttery walnuts.
Perfectly spiced with hints of vanilla and cinnamon, these homemade oatmeal cookies are cozy and comforting, making them both nostalgic and sophisticated.
Because I am such a cookie monster, I have been known to eat cookies for breakfast, and these oatmeal cherry walnut cookies are the perfect morning treat with a steaming cup of hot coffee.
They are no different than having pancakes, French toast, or a sweet donut for breakfast now are they? In fact, I’d say they are healthier!
This article may contain affiliate links for your convenience, which means if purchased, I receive a small commission at no extra cost to you. You can read my full disclosure policy here.
Kitchen Tools Used
- Food processor
- Hand-held mixer
- large glass mixing bowl
- spatula
- measuring cups
- measuring spoons
- baking pan
- nonstick silicone baking sheet
- cooling rack
- medium cookie scoop
- glass storage containers
Ingredients for Cherry Walnut Oatmeal Cookies
Vegan butter. Today, plant-based butter is much easier to find. I most often use Earth Balance or Myokos vegan butter sticks when baking.
Brown sugar. I prefer using organic sugars because the sugar cane crop is highly pesticide-sprayed.
White sugar.
Ground flax seeds. Ground flax is what I use as an egg substitute. Flax contains healthy fat so I like it far better than eggs.
Vanilla extract. Best to look for pure organic vanilla instead of vanilla flavoring.
All-purpose flour. If you are gluten-sensitive, you can use a gluten-free flour such as the King Arthur brand.
Rolled oats. I like to use regular or extra-thick rolled oats. I do not use instant rolled oats for this recipe.
Feel free to use gluten-free oats for those who are gluten-sensitive.
Baking soda
Cinnamon
Pumpkin spice
Salt
Dried cherries. Look for dried cherries in their own fruit juice versus processed oils and added sugar.
Walnuts.
optional ingredients to consider
- Raisins. Make for a great traditional oatmeal raisin cookie, only vegan style.
- Other dried fruit. Consider other dried fruits such as cranberries or apricots.
- Other nuts. Instead of walnuts, feel free to use other nuts such as almonds, pecans, or macadamia nuts.
- Chocolate chips. The Enjoy Life brand makes a vegan mini chocolate chip that tastes delicious.
How To Make Cherry Walnut Oatmeal Cookies
NOTE: For the exact measurements, full recipe, and nutritional information, please see the printable recipe card below.
Preparation
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine the ground flax seeds with filtered water. Stir and let sit to thicken while preparing other ingredients.
In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
Add the dried cherries and walnuts to a food processor and pulse to lightly chop and blend these two ingredients together. Set aside.
Instructions
In a large bowl, using the hand mixer, cream butter until light and fluffy.
Add the white and brown sugar and cream until fluffy again, scraping down the sides of the bowl as necessary.
Add the thickened flax mixture and pure vanilla extract. Mix until creamy.
Add the flour mixture to the creamy butter mixture, and blend just until mixed. Do not over-mix, this will make the cookies tough.
Fold the rolled oats into the dough until combined.
Fold in the dried cherries and walnuts, and blend until fully combined.
Using a medium cookie dough scoop, scoop out the dough and place them on the silicone-lined, or parchment paper-lined, baking sheet about one inch apart.
Flatten each cookie slightly with a fork or spoon.
Bake for 12-14 minutes or until slightly golden on top.
Take the cookies out of the oven and let them cool for about 5 minutes directly on the baking sheet, then transfer the cookies onto a cooling rack to cool completely.
Recipe Tips for Success
Cream until light and fluffy. When making cookies, how you blend up your cookie dough matters.
Make sure to cream the butter and sugar well, until the mixture is very light and fluffy. At this stage of the blending, it is hard to over-mix.
Allow flax time to thicken. When you make the flax egg, make sure to give it enough time to gel and thicken. The flax egg helps to bind and adhere all of the ingredients together.
If you feel the flax mixture is not thick enough, feel free to add more ground flax and wait a little bit longer to make sure it is thickened similar to egg consistency.
ProTip: Flax is such a powerhouse food full of nutrients and fiber, and many dietitians recommend incorporating flax into your daily diet.
Check out this article HERE on how flax can help lower cholesterol, stabilize blood sugar, and help reduce heart disease, osteoporosis, breast cancer, and more.
Do not overmix flour. When you add the flour mixture to your cookie dough, you CAN over-mix, so be careful.
Add the flour mixture a little bit at a time, and blend only until just combined. Over-mixing will create tough, dry cookies.
Notes About The Recipe
- Feel free to add other ingredients as you desire, such as chocolate chips or other dried fruit like cranberries.
- Each oven is different so keep an eye on your cookies for the last couple minutes. Depending on how big I make my cherry walnut oatmeal cookies, they can be baked in the oven for anywhere from 12-14 minutes.
- To keep flax seeds fresh, always place your opened bag of ground flax in the fridge. It will hold its nutrient value longer.
Making 100% plant-based cookies takes practice. You may not be as familiar with some of the ingredients in a vegan recipe but as you work with them, you will become more comfortable.
How To Store
It is best to store these cookies in a glass airtight container with a securely fastened lid. These cherry walnut oatmeal cookies will stay fresh on your kitchen counter for approximately 3-4 days.
In the fridge, they will stay fresh for up to one week.
You can also store these cookies in the freezer to eat later, pulling out a few at a time. Give them a few minutes to defrost on your counter, and then you are good to go. They will taste great!
VIDEO: How To Make Vegan Oatmeal Cookies
Additional Vegan Yummy Recipes
- The Best Soft Sourdough Pretzels
- Vegan Scones: Traditional British Style
- Black Bean Soup Recipe: Simple and Delicious
- Crisp Vegan Caesar Salad: Easy Leafy Green Recipe
- DIY Instant Pot Non-Dairy Yogurt: Taste Test Winner
More Healthy Recipes and Caregiver Support
Let’s Connect
I hope you enjoyed this article, and I hope you make these delicious, ever-so-soft and chewy, cherry walnut oatmeal cookies – vegan style!
QUESTION: Are you a Cookie Monster like me? What are your favorite cookies to eat?
If you’d like me to vegan-ize a recipe for you, let me know! You can reply to me in the comment section below this article. I respond promptly and would love to hear from you!
Printable Recipe For You To Enjoy
Cherry Walnut Oatmeal Cookies: Vegan, Soft, Delicious
Equipment
- silicone baking sheet – or unbleached parchment paper.
Ingredients
- 1 cup vegan butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tbsp ground flax seeds
- 1 tsp pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- 1/2 tsp sea salt
- 3 cups rolled oats – extra thick
- 1/2 cup dried cherries
- 1/2 cup walnuts
Optional Ingredients
- raisins or other types of dried fruit
- other types of nuts
- mini vegan chocolate chips
Instructions
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine the ground flax seeds with 6Tb of filtered water, and stir to mix completely.Let sit to thicken and gel, approximately 10min., while preparing other ingredients.
- In a medium size bowl combine the flour, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
- Add the dried cherries and walnuts to a food processor and pulse to lightly chop and blend these two ingredients together. Set aside.
Instructions
- In a large mixing bowl, using the hand mixer, cream butter until light and fluffy.
- Add the white and brown sugar and cream until fluffy again, scraping down the sides of the bowl as necessary.
- Add the thickened flax mixture and pure vanilla extract. Mix until creamy.
- Add the flour mixture, approximately 1/3 at a time, to the creamy butter mixture. Blend just until mixed and then add another 1/3.Repeat until all flour is combined. Do not over-mix. This will make the cookies tough.
- Using a spatula, not the hand mixer, fold the rolled oats into the mixture until combined.
- Fold in the dried cherries and walnuts, and blend until fully combined.
- Using a medium-sized cookie scoop, scoop out the cookie dough and place them on the silicone-lined, or parchment paper-lined, baking sheet about one inch apart from each other.Flatten each cookie slightly using either a fork or spoon.
- Bake for 12-14 minutes or until slightly golden on top.
- Take the cookies out of the oven, and let them cool for about 5 minutes directly on the baking sheet, then transfer the cookies onto a cooling rack to fully cool.
- Enjoy!
Notes
- Cream until light and fluffy. Make sure to cream the butter and sugar well, until the mixture is very light and fluffy. At this stage of the blending, it is very hard to over-mix.
- Allow flax time to thicken. When you make the flax egg, make sure to give it enough time to gel and thicken. The flax egg helps to bind and adhere all of the ingredients together.
- Do not overmix flour. Add the flour mixture a little bit at a time, and blend only until just combined. Over-mixing will create tough, dry cookies.
- It is best to store these cookies in a glass airtight container with a securely fastened lid.
- These cherry walnut oatmeal cookies will stay fresh on your kitchen counter for approximately 3-4 days.
- In the fridge, they will stay fresh for up to one week.
- You can also store these cookies in the freezer to eat at a later date, pulling out a few at a time. Give them a few minutes to defrost on your counter, and then you are good to go.
