Soft and Chewy Orange Cranberry Cookies
Soft and Chewy Orange Cranberry Cookies
Ingredients
Dry ingredients
- 1 cup whole wheat flour
- 2½ cups rolled oats
- 1 cup almond meal
- ½ golden flaxseed, ground
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
Wet ingredients
- 3 large eggs
- 3/4 buttermilk
- ½ unsweetened apple sauce
- 1/4 orange juice
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- the grated zest of 1 orange
- 5-6 drops orange essential oil optional
Add-ins
- 1 dried cranberries
- ½ unsweetened shredded coconut
- ½ pecans chopped
Instructions
- 1
Preheat your oven to 375°F
- 2
In a large bowl, combine all the dry ingredients and whisk until thoroughly combined; set aside.
- 3
In a separate bowl or measuring cup, combine the wet ingredients and mix until fully combined.
- 4
Pour the wet ingredients over the dry and mix delicately with a rubber spatula until just combined, then stir in the cranberries, coconut and pecans.
- 5
Using a large spring-loaded cookie scoop, scoop balls of dough onto a cookie sheet that's been lined with a silicon mat or parchment paper. If you didn't have one of those, a large spoon would also do the trick - you'll want to use about 3 tbsp of dough per cookie.
- 6
Bake the cookies for 10 minutes then take the pan out of the oven and immediately press the cookies down gently with a fork to flatten their tops; return the cookies to the oven for another 2 minutes to finish baking.
- 7
Delicately transfer the cookies to a cooling rack and let them cool completely, then transfer them to an airtight container and store in the refrigerator, for up to a week.
Nutrition
Per serving (based on 24 servings)


