vegan cranberry orange cookies
vegan cranberry orange cookies, perfect for the Holiday Season
These vegan cranberry orange cookies are a perfect addition to your Holiday cookie spread. Cranberries and oranges can be found in abundance this time of year. These cookies are so simple to make and quick to bake. The bright red cranberries are so pretty. I know that sometimes we joke about calories not counting this time of year. However, the reality is, the jokes on you (literally) come January. Why wait until the New Year to dabble in vegan baking?
Perhaps these lovely little vegan cranberry orange cookies look familiar to some of my loyal readers. They are my Vegan lemon-blueberry cookies with a festive twist. All I did was swap out the lemon for orange and the blueberries for cranberries. Easy peasy, lemon squeezy, as my 1st grader enjoys saying. Why make things any more complicated than they need to be? Especially this time of year.
Vegan baking is just as fun
My boys have made these vegan cranberry orange cookies several times by themselves, with my supervision. The best part is they can taste the dough and not have to quickly wash hands because I am not worried about salmonella poisoning. Honestly, I enjoy eating this cookie dough raw too. They taste much better baked, but I really love the cranberry orange combo and find them irresistible. Oh, one more thing! No little ones cracking eggs! Seriously, this might be the best part. Those of you that have stood back and allowed your children the freedom of baking in YOUR kitchen, get this! I wince as soon as they pick up an egg while baking together. Eggs in the hands of my boys are my nemesis. Olivia (our cattle dog, aka, the clean-up crew) disagrees, however.
|Cook Time:||7 min|
|Prep Time:||5 min|
|Total Time:||14 min|
* 1/3 cup avocado oil ( may sub oil of your choice)
* 1/3 cup raw sugar or coconut sugar
* 1 Tablespoon orange juice
* 1 teaspoon vanilla or almond or orange extract ( or combination)
* 2 teaspoons orange zest
* 1 Tablespoon Chia Seeds
* 1 cup Spelt flour ( may sub quinoa flour, kamut flour, whole wheat pastry flour whole wheat flour, gluten-free flour, etc)
* 1 cup Almond Flour ( may sub any of the above flours, including brown rice flour)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup dried cranberries
3. 2. In a large bowl or mixer, cream together the maple syrup, oil, sugar, lemon juice, extract(s), and orange zest.
5. 3. Mix the dry ingredients in a separate bowl.
7. 4. Add the dry ingredients to the wet ingredients and fold/stir until combined.
9. 5. Add the dried cranberries.
11. 6. Try not to over stir.
13. 7. Drop dough onto cookie sheets lined with parchment paper by rounded teaspoons or tablespoons based on your cookie size preference.
15. 8. The dough will be sticky.
17. 9. Bake 7 minutes for a chewy cookie and 8-9 for a more crisp cookie.
19. 10. Do not overbake.
21. 11. Storage: Depending on the flour that you chose to use, they might become sticky when stored at room temp. You may store in airtight container at room temp, or in the fridge or freezer for up to 2 months. They are best eaten within 48 hours.