February Recipe of the Month: Roasted Soy Nut Cranberry Oatmeal Cookies

Written By Karen Ballard

Look, Mom—No Eggs!

With egg prices soaring, this cookie recipe features one of the best baking hacks of 2025: the flax egg.

What’s a Flax Egg?

Just two ingredients—ground flaxseed and water—plus five minutes of patience.

Until recently, I had never heard of it! A colleague from the University of Arkansas Division of Agriculture-Extension, Family and Consumer Sciences, introduced me to this genius swap. It’s a go-to for vegans, but anyone can use it to make delicious, egg-free treats.

Bonus: You Can Eat the Dough!

Flaxseed isn’t just a great egg alternative—it’s packed with fiber and healthy omega-3s. And at eight cents per tablespoon, it’s a budget-friendly option compared to eggs. With rising grocery costs, having a shelf-stable ingredient like ground flaxseed in your pantry is a win.

I’ve long used flax in smoothies, but thanks to my friend Keith, I now know it works wonders in baking, too!

A Sweet Treat for Everyone

This chewy, nutty, tart-yet-sweet cookie is a hit with vegans and non-vegans alike.

Need a treat for American Heart Month? Shape the dough into hearts like I did for my husband! I loved sharing these cookies with my family… instead of hoarding them all for myself. 😉

Try the Recipe: Roasted Soy Nut Cranberry Oatmeal Cookies

Prep Time: 10 minutes

Chilling Time: 20 minutes

Bake: 12 minutes

INGREDIENTS:

1 tbsp ground flaxseed

  • 2.5 tablespoons water

  • ½ cup Vegan Butter, softened

  • ½ cup white sugar

  • ½ cup brown sugar (packed)

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • 1 ½ cups rolled oats

  • 1 tsp baking soda

  • ¾ tsp cinnamon

  • ¼ tsp salt

  • 1 cup craisins

  • ½ cup roasted salted soy nuts

  • 2 tbsp water

Directions:

Prep: Let your plant-based butter soften and make your flax egg.

  • Place one stick (1/2 cup) of plant butter in a mixing bowl and let it set at room temperature until soft.

  • In a seperate small bowl or cup, mix 2.5 tablespoons (7 ½ teaspoons) of water with one tablespoon of ground flaxseed and let set for 5 minutes to thicken.

  • Get the rest of your ingredients out of the cabinet and ready to use.

Step 1: Mix up the goodness!

In a large bowl using a stand or hand mixer beat the softened butter, brown, and white sugar until creamy (approximately 2 minutes).

  • Add the flax egg and vanilla. (Scrape sides of the bowl using a rubber spatula).

  • Add the baking soda, cinnamon, salt, and flour (mix for another 2 minutes).

  • Stir in the oats, crasins, and toasted soy nuts (mix until all ingredients are incorporated).

  • Add in 1 – 2 tablespoons of water as needed to form a dough ball.

Step 2: Prepare to bake and chill for a little while.

  • Chill cookie dough in the refrigerator for 20 minutes.

  • Preheat oven to 350 degrees Fahrenheit.

Step 3: Baking time!

  • Scoop about 1.5 tablespoons of dough onto a prepared cookie sheet using a cookie scoop or spoon. (parchment paper or a sil pat work best).

  • Press each cookie ball down (a little) to flatten the cookie.

  • Bake for approximately 12 minutes until the cookie is set.

  • Let cool on the cookie sheet for 2 minutes then transfer to cooling rack.

Enjoy!

The cookies will keep for 3 – 4 days in a covered container.



Karen Ballard
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January Recipe of the Month: Tuscan Soybean Soup