Dec 08, 2018
Cranberry Orange Oatmeal Cookies ~ Gluten-free, Oil-free and Vegan
Old habits die hard. So I’m sitting looking out my window at the falling snow… there’s a fire in the wood stove, the cats are curled up in their favorite spot, and I just can’t help myself. I have to bake some cookies!!! It’s coming up on Christmas anyway, so that’s a good excuse, too, right? 😉 These cookies are really easy to make, come together in a snap, and they smell divine while baking.
I could hardly wait for them to cool! Finally… my patience pays off—the orange essence wafts up into my senses with a hint of cinnamon as I take my first, crunchy bite. Then the little pops of juicy cranberry mingle with earthy pecan bits and the experience all comes together with a sense of being nourished and loved. ❤️
We’re expecting up to 24″ of the white powdery stuff this weekend. Hoping for the best, hunkered down with my oven, my man and my kitties… life is good.
Happy, healthy holidays!
Cranberry Orange Oatmeal Cookies
A heavenly holiday cookie to warm you heart and home.
Try to find cranberries that are fruit juice sweetened. I got some at Trader Joe's.
- 3/4 cup oat flour (I just blended rolled oats in my blender)
- 1/4 cup rolled oats
- 1 TBS ground flax seeds
- 1 tsp potato starch
- 1/4 cup dried cranberries *see notes
- 1/4 cup chopped pecans
- 1/2 tsp cinnamon
- pinch salt (optional)
- 1/4 tsp baking powder
- 1/4 cup pure maple syrup
- 1/2 tsp orange extract
- 1/4 cup raw almond butter
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Mix all dry ingredients together.
- Mix the wet ingredients together and add to the dry.
- Mix well to incorporate all.
- Form into balls about 1½ inches in diameter (I used a mini ice cream scooper which works great). Roll the balls in your hands and place on the cookie sheet, then press down lightly and shape into discs.
- Bake for about 15 minutes until just barely golden.
- Cool and serve!