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Cranberry Orange Oatmeal Cookies (V/GF)

These oatmeal cookies are deliciously thick, chewy, bursting with orange flavor and filled with chewy bites of dried cranberries!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 24 cookies
Author Bunny

Ingredients

  • 3/4 cup coconut oil
  • 1 cup coconut sugar
  • 2 flax-eggs *see notes
  • 2 tsp vanilla extract
  • zest from 1 small-medium orange
  • 2 cups gluten-free old fashioned oats
  • 1 cup gluten-free all-purpose flour
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup dried sweetened cranberries

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.

  2. In a large bowl, beat the coconut oil and coconut sugar together with an electric mixer until smooth. 

  3. Stir in the remaining ingredients in order one by one. Mix until fully combined.

  4. Let the cookie dough chill covered in the refrigerator for 20-30 minutes.

  5. Remove cookie dough from fridge and roll into balls (2 tbsp worth) and place on the prepared pan. With you fingers, gently press down on the cookies just to flatten slightly.

  6. Bake for 10-12 minutes or until slightly golden. Mine are perfect at 12 minutes!

Recipe Notes

To make flax-eggs, stir together 2 tbsp ground flax-meal with 6 tbsp of water. Let sit for 10 minutes before using.