Vegan Cranberry Orange Oatmeal Cookies Recipe

About the Recipe

These chewy cranberry orange cookies with oatmeal and chocolate chips are the perfect holiday cookie if you’re looking for a healthier option.

They’re made without oil, eggs, butter or white sugar and feature whole wheat flour and rolled oats for extra dietary fiber.

They have a crisp exterior, soft and chewy center and are packed with cranberries, chocolate chips and walnuts.

The orange zest adds a delicious hint of orange flavour you’ll love paired with the tart cranberries and sweet chocolate. Though holiday-inspired, these cookies are delicious all-year round for a wholesome treat or snack.

For more healthier treats like this, you’ll have to try my Peanut Butter Banana Oatmeal Bars, Healthy Pumpkin Oat Cookies, Zucchini Chocolate Chip Cookies or Vegan Sweet Potato Cookies next.

Ingredients

• Nut or Seed Butter: Use almond butter, cashew butter or tahini as long as it’s runny (not too dry). You can use peanut butter but it does add a stronger flavour.
• Whole Wheat Flour: You can substitute white whole wheat flour, spelt flour or all-purpose flour. Be sure to measure accurately.
• Rolled Oats: Rolled oats (old-fashioned oats) or large-flake oats are best though you can substitute quick oats if needed.
• Maple Syrup: You’ll need to use a liquid sweetener but you can substitute agave nectar. I have not tried substituting brown sugar or other granulated sugars.
• Orange: You’ll need a fresh orange to make the orange zest. You could substitute lemon or lime zest for a variation. 1-2 tsp or orange extract works as a substitute for fresh orange zest.
• Cranberries: You can use sweetened or unsweetened cranberries. Raisins would work as a substitute but cranberries go really well with the orange.
• Chocolate: The chocolate chips are optional but go really well with orange and cranberry, especially dark chocolate chips! White chocolate chips would also work well.

Please see the recipe card at the end of the post for the complete ingredient list with measurements.

Variations and Additions

• Nuts: Try the optional pecans or walnuts for crunch and texture.
• Spices: Add a pinch of ground cinnamon or cardamom in addition to the nutmeg.
• Orange Glaze: Mix powdered sugar with 2-3 tbsp orange juice to make an orange glaze for the cookies. Drizzle it over the cookies after baking. This lemon glaze would also be good.
• Coconut: Coconut also goes well in these cookies. Add up to 1/4 cup shredded coconut or use it in place of the nuts.

Step-by-Step Instructions

Step 1: Mix the wet ingredients. Combine the almond butter, orange zest, maple syrup and vanilla in a large mixing bowl and stir until fully combined.

Step 2: Add the dry ingredients. Add the flour, oats, baking soda, salt and nutmeg and stir until you have a cookie dough consistency.

It may seem a bit dry at first but as you mix it will come together.

Step 3: Mix in the add-ins. Add the chocolate chips, cranberries and optional nuts and mix them in.

Step 4: Shape the cookies. Create 12 cookie shapes and place them on a baking sheet lined with parchment paper.

Note that the cookies will not change shape during baking, so shape them before they go into the oven. You can use a cookie scoop or large spoon to create 12 equal size balls, then shape them once the dough is divided.

Step 5: Bake, cool and enjoy! Bake the cookies at 350F for 12-13 minutes until golden brown around the edges.

Once the cookies come out of the oven, leave them on the baking sheet to firm. They will seem fragile when they come out of the oven but will firm as they cool.

You can leave them on the pan until completely cooled, or transfer them to a wire rack. Once they’re firm, go ahead and enjoy!

Recipe FAQs

Storing

• Allow Cookies to Cool Completely: Before storing, ensure that your cookies have cooled completely. Hot cookies can release steam, which can lead to moisture buildup inside the storage container and result in soggy cookies.
• Container: Select an airtight container or resealable plastic bag to store the cookies. If needed, place a sheet of parchment paper or wax paper between layers to prevent sticking.
• Seal the Container or Bag: Ensure that the container or bag is tightly sealed. The less air exposure, the longer the cookies will stay fresh.
• Room Temperature: If your kitchen is cool and dry, you can store the cookies at room temperature for 3-4 days.
• Refrigeration: For longer-term storage, you can refrigerate the cookies up to 1 week.
• Freezing: Place the cookies in an airtight container or resealable freezer bags with parchment or wax paper between layers. Cookies can be frozen for up to three months. Thaw them at room temperature or in the refrigerator before serving, or enjoy them straight from the freezer.