Healthy Cranberry Orange Oatmeal Cookies (Gluten-Free)
Chewy, delicate, and bursting with bright cranberry flavor, meet our new favorite healthy cranberry orange oatmeal cookies. I highly recommend these eggless cranberry cookies for all your wholesome treats or quick pick-me-up snack moments.Moreover, this recipe is vegan, gluten-free, nut-free, dairy-free, and highly nutritious. No mixer, no baking soda, and no chilling time required. Ready in under 30 minutes, these breakfast cookies without eggs really are the best!
Equipment
- Bowl
- Spoon
- lemon squeezer
- baking sheet lined with parchment paper
Ingredients
- ½ cup cranberries frozen or fresh, finely chopped if large (see notes below)*
Dry Ingredients
- 1 cup rolled oats gluten-free
- ¾ cup oat flour
- ⅓ cup coconut sugar or white / brown sugar
- 1 pinch of turmeric powder for color, optional
Wet Ingredients
- ¾ cup coconut milk or any dairy-free milk
- 2 tablespoon coconut butter softened
- 2 tablespoon orange juice freshly squeezed
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
Instructions
- First, preheat the oven to 356°F / 180°C and line a baking sheet with parchment paper. In a medium-sized bowl stir together rolled oats, oat flour, sugar, and turmeric powder if using.
- Then, in the bowl with dry ingredients add coconut milk, soft coconut butter, vanilla extract, lemon juice, and zest. Mix until combined and there aren't any dry spots.
- Next, gently fold cranberries in the mixture. See the tips below on how to chop them if you use standard-sized cranberries (not as tiny as mine).
- Using a spoon or ⅛ cup scoop approximately 2 tablespoons of cookie dough and place it on the prepared baking sheet. Flatten each cookie into a round shape with your hands since they won't spread while baking. Mine were about 2.4 inches (6 cm) in diameter.
- Bake for 14-16 minutes or until the edges are slightly golden brown. Remove from the oven and let them cool for 5-10 minutes. They are delicious while warm topped with Homemade Nutella, creamy Cashew Butter, or Peanut Butter.Once cooled, store any leftovers in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Notes
-
- Don't overbake the cookies. Although the center may seem soft when you take them out of the oven, they will continue to cook a bit on the hot baking sheet if you leave them there for a few minutes before transferring them to a cooling rack.
-
- Chop finely fresh or frozen cranberries. You can totally skip this step if you use tiny wild cranberries as I did. If yours are bigger simply put them in a blender or food processor and pulse a few times to get small evenly sized pieces that will incorporate into the mixture. Be careful not to overprocess and turn them into purée. If using frozen cranberries, don't thaw them. However, if they are not clean, rinse them under cold water and strain them before adding them to the dough.
-
- Shape cookies before baking. These cookies won't spread so shape them to the preferred size and thickness before baking.
-
- Soften coconut butter. If your coconut butter is hard and crumbly simply put the sealed jar in a hot water for 10 minutes or microwave for a few seconds to soften.
Nutrition
Calories: 89kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 10mgPotassium: 70mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!