Cranberry Orange Paleo-ish Oatmeal Cookies
I love whenever flavors are versatile enough to win over a crowd no matter the season. The combination of Cranberry and Orange does just that…
Cranberry-Orange Sauce at Thanksgiving
Christmas Cranberry Orange Cocktails
Cranberry Orange Summer Cocktails or Punch
Cranberries & Oranges Atop Salad
Cranberry Orange Scones, Bread, Bundt Cakes, Muffins...
And my very favorite…Cranberry Orange cookies!
Inspired by the cookies at Enjoy Pure Food, I became a mad scientist in the kitchen and whipped up some pretty bomb Cranberry Orange Paleo-ish Oatmeal cookies.
Why the “ish” after paleo? Oats are considered a grain, which is not included in the paleo diet. However, if you are careful about the ingredients in other things such as the orange juice and dried cranberries, the remainder of the recipe is indeed paleo.
Bonus: They are vegan! So egg-avoiders can indulge as well. PLUS with the swap of a flax seed egg, we get an extra fiber boost…win-win! Be sure to use GROUND flax seed (if you buy whole flax seeds simply blend them up finely in a blender), as they are easier to digest and will actually make the ideal consistency for an egg replacement.
Speaking of wins…this recipe is also a good one for new momma’s to have on hand because both oats and flax are good for milk supply.
This cookie recipe creates fruit-forward, fresh, light, and fluffy goodness with every single bite. Plus they are sure to satisfy your sweet tooth without the processed carbohydrates and sugars many cookies typically have.
INGREDIENTS:
1 c. Gluten free oats
1/2 c. Almond flour
1/3 c. Arrowroot
2 T Coconut flour
Orange zest from 1 large orange
1 tsp Cinnamon
1 1/2 tsp Baking powder
1/4 tsp Pink salt
2 T Melted coconut oil
1 flax egg (1 T ground flax seed + 2 T water. Let sit for ~5 minutes until it has a gummy texture)
1/2 c. Coconut sugar (can make swaps if needed)
1 tsp Vanilla extract
1/2 c. Orange juice
1/4 c. Dried cranberries (can add more if desired)
INSTRUCTIONS:
In a medium or large mixing bowl combine the oats, almond flour, arrowroot, coconut flour, orange zest, cinnamon, baking powder, and salt.
In a separate smaller bowl whisk together your melted coconut oil, flax egg, vanilla, and coconut sugar. Once mixed well, stir in the orange juice.
Add the contents of the smaller bowl to the large bowl with Solid ingredients and mix well. Once mixed, fold in the dried cranberries. Add more than the recommended amount if desired.
Place the cookie dough in the fridge to chill for 25 minutes (perfect time to clean up!!)
Preheat the oven to 325 F, line a baking sheet with parchment paper, remove dough from refrigerator and begin placing cookie dough balls onto the parchment paper. The dough will be fluffy so be sure to roll the balls with your hands, or make sure your cookie dough scoop is packed tight.
Cook in oven for 13 minutes. Remove and let sit for 8-10 minutes to complete cooking all the way through.
THEN move each cookie to a cooling wrack, or eat them straight off of the cookie sheet 😉
NOTES FOR SWAPS:
Coconut oil can be replaced with ghee or butter (ideally grass-fed)
I’ve never tried using an egg in the recipe, but they would likely still turn out delicious
You can swap out the coconut sugar if you do not have it on hand. I’d recommend an Organic Sugar. OR you can do 1/4 coconut sugar + 1/4 organic white sugar
Orange Juice - You can fresh squeeze it yourself, or you can use pre-bottled. Be sure to read labels and make sure the only ingredient is Oranges. We don’t want any added sugars or junk 🙂
Oh and if you do not have parchment paper on hand, be sure you grease your cookie sheet with coconut oil!
Final notes:
C. = Cup
T = Tablespoon
Tsp = teaspoon