Vegan Oatmeal Cookies with Cranberries, Carrots, Raisins, and Walnuts

Preparation info

  • Difficulty


  • Makes about


    cookies—plenty to share with friends

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These chewy cookies are sweetened with pure maple syrup and agave, a liquid sweetener made from the agave plant. Agave has a low glycemic index and a pleasant, sweet flavor that enhances other flavors. You can find agave in the natural foods section at your local supermarket.


  • 1 cup drained, crumbled soft organic tofu
  • 1 cup agave
  • ¼ cup pure maple syrup
  • ¼ cup canola oil
  • 1 teaspoon organic vanilla extract
  • 2 cups organic all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 cups rolled organic oats
  • 1 cup fresh or frozen organic cranberries
  • ½ cup grated carrots
  • 1 cup raisins
  • ¼ cup chopped walnuts


  1. Center the oven rack. Preheat the oven to 375°F.
  2. Combine the tofu, agave, maple syrup, canola oil, and vanilla in a blender cup. Cover and blend on high speed for about 20 seconds, until smooth.
  3. Measure the flour, baking powder, baking soda, nutmeg, cinnamon, ginger, and salt into a bowl. Whisk to combine. Stir in the oats. Add the blended liquid ingredients, using a rubber spatula to scrape the blender cup of the liquid. Stir well to combine. Stir in the cranberries, grated carrots, raisins, and walnuts. Line two cookie sheets with parchment paper or spray with canola oil spray. Drop heaping tablespoons of the batter onto the prepared cookie sheets, leaving about ½ inch of space between each cookie.
  4. Bake in the preheated oven for about 20 minutes, until the cookies are just firm to the touch and the undersides are deep golden-brown and firm. Remove from the oven and cool for a few minutes, then serve, or cool to room temperature before storing in a covered container for up to 3 days.