Vegan Ranger Cookies

These chunky vegan ranger cookies are chock-full of oats, puffed rice cereal and shredded coconut. They are crunchy on the outside and chewy on the inside. A quintessential cookie that’s always well received.

Why you’ll love this recipe

• Ranger cookies are an old-fashioned American favorite. A timeless classic that will take you back to your childhood in a single bite!
• A more exciting version of traditional oatmeal cookies. The different textures and flavors from the puffed rice and coconut create a real party in your mouth.
• They can be whipped up in no time with simple pantry staples.
• They are a perfect addition to lunch boxes or for snacking on the go. Bring these along on hikes for a burst of energy.

Key Ingredient Notes

• Vegan butter or margarine: Stick or block form is best – the spreadable varieties you get in tubs can affect the consistency. I used salted vegan butter sticks, softened slightly before use.
• Granulated cane sugar and light brown sugar: Using a mix of these sugars helps create that signature crispiness these beloved cookies are known for, with a chewy center that you just can’t beat.
• Ground flaxseeds or chia seeds: Combined with water, these make a great vegan egg substitute. They also give the ranger cookies a more speckled appearance, which suits these cookies well.
• All-purpose flour: Unbleached flour tends to give a better structure. You can use bleached flour, too, but the cookies will be lighter in color, and you may need to add a little extra flour to get the same result.
• Quick-cooking oats: I prefer quick-cooking oats as they give the cookies a more uniform appearance. If you only have old-fashioned oats, this isn’t a problem. The only difference is that the oats are more finely chopped in quick-cooking varieties. You can use old-fashioned oats or pulse them in the food processor beforehand to replicate quick-cooking oats.
• Puffed rice cereal: A traditional ingredient in ranger cookies. I try to avoid Rice Krispies as they tend to crumble too much, but you can still use them if necessary – see Notes at the end of the recipe card for more info.
• Sweetened shredded coconut – Adds even more flavor and texture! You can also get creative and add raisins, chocolate chips or chopped nuts. You could add some decoration by topping it with pecans.

How To Make Vegan Ranger Cookies

1. Preheat the oven to 350°F / 180°C. Stir to combine the ground flaxseed and water in a small bowl. Set aside for about 10 minutes until thickened.
2. Cream the vegan butter, sugars and salt in a large bowl. Ensure the butter is mixed thoroughly to avoid soft spots. Add the flaxseed mixture and vanilla and stir until smooth.
3. Sift the flour, baking soda and baking powder into a separate bowl. Gradually stir it into the creamed mixture.
4. Add the oatmeal, puffed rice, and shredded coconut and mix until combined. Chill the dough for 1 hour or overnight in the fridge or until firm. Chilling the dough prevents over-spreading in the oven and will give a thicker, fuller cookie.
5. Portion the dough into balls and place them at least 2½ inches apart on a cookie sheet lined with parchment paper. Flatten the dough slightly with your palm or the bottom of a cup.
6. Bake for 10 to 12 minutes or until lightly browned but slightly soft in the center. Do not overbake for chewier cookies. Cool for 5 mins on the cookie sheet before transferring them to a cooling rack.

Storage Tips

When storing cookies, it is essential to allow them to cool fully. If you know they’ll be eaten within a few days, store them in an airtight container or cookie jar for up to four days.

If you’d like to make a larger batch for longer storage, freeze the cookies on the baking sheet before transferring them to freezer bags. Get them out the night before they’re needed and thaw them in the refrigerator or countertop.

More Cookie Recipes with Mix-ins

• Vegan Monster Cookies
• Vegan Fruitcake Cookies
• Vegan S’mores Cookies
• Vegan Kitchen Sink Cookies
• Vegan Funfetti Cookies
• Vegan Trail Mix Cookies

Vegan Ranger Cookies

4.60 from 5 votes

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

Calories:204

Servings: 14 3½-inch cookies

Print Pin Rate

These chunky vegan ranger cookies are chock-full of oats, puffed rice cereal and shredded coconut. They are crunchy on the outside and chewy on the inside.

Author: Jhanelle Golding

Equipment

• 18-by-13 inch half sheet pan
• #24 (1.4oz) cookie scoop

Recipes: For more accuracy, use Metric measurements & measuring spoons.

How To Measure Baking Ingredients Correctly

Ingredients

1x2x3x

• ▢ ½ cup (113 g) vegan butter or margarine, stick or block, not unsalted, softened slightly
• ▢ ½ cup (100 g) granulated cane sugar
• ▢ ¾ cup (150 g) light brown sugar, packed
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon ground flaxseeds, or chia seeds
• ▢ 3 tablespoons warm water
• ▢ 2 teaspoons vanilla extract
• ▢ 1¼ cup (150 g) unbleached all-purpose flour, spooned and leveled
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 cup (100 g) quick-cooking oats
• ▢ 1 cup (20 g) puffed rice cereal, not rice krispies, see notes
• ▢ ½ cup (60) sweetened shredded coconut

Instructions

• Preheat the oven to 350°F / 180°C. Add the ground flaxseed and water to a small bowl. Stir to combine and set aside until thickened and cooled for about 10 minutes.
  1 tablespoon ground flaxseeds ,3 tablespoons warm water
• Cream the vegan butter, sugars and salt in a large bowl. Add the flaxseed mixture and vanilla and mix until smooth.
  ½ cup (113 g) vegan butter or margarine ,½ cup (100 g) granulated cane sugar ,¾ cup (150 g) light brown sugar ,¼ teaspoon salt ,2 teaspoons vanilla extract
• Sift the flour, baking soda and baking powder into a separate bowl. Gradually stir it into the creamed mixture.
  1¼ cup (150 g) unbleached all-purpose flour ,½ teaspoon baking soda ,½ teaspoon baking powder
• Add the oatmeal, puffed rice, and shredded coconut and mix until combined. Chill the dough for 1 hour or overnight in the fridge or until firm.
  1 cup (100 g) quick-cooking oats ,1 cup (20 g) puffed rice cereal ,½ cup (60) sweetened shredded coconut
• Make equal portions of cookie dough using a #24 cookie scoop (about 50g or 3 tablespoons of dough). Place them at least 2½ inches apart on a cookie sheet lined with parchment paper. Flatten the dough slightly with your palm or the bottom of a cup.
• Bake for 10 to 12 minutes or until lightly browned but slightly soft in the center. Do not overbake for chewier cookies. Cool for 5 mins on the cookie sheet before transferring them to a cooling rack.

Notes

• The chilling step is optional but can help reduce the spreading of the cookies—no need to flatten the cookie dough portions before baking.
• Rice Krispies are crunchier than puffed rice cereal and can break into crumbs while mixing. Use it only if it’s all you can find, but be very gentle while mixing the dough.

Recipe adapted from Better Homes and Gardens New Cookbook.

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Nutrition Facts

Vegan Ranger Cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

204

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

3

g

Sodium

 

166

mg

7

%

Potassium

 

57

mg

2

%

Carbohydrates

 

32

g

11

%

Fiber

 

1

g

4

%

Sugar

 

20

g

22

%

Protein

 

2

g

4

%

Vitamin A

 

72

IU

1

%

Vitamin C

 

0.02

mg

0

%

Calcium

 

36

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian