Description
Soft and chewy vegan cranberry orange oatmeal cookies with chocolate chips and walnuts that are perfect for the holidays or any time of year.
Ingredients
- 1/2 cup (120 g) drippy almond butter or tahini
- 1/2 cup (145 g) maple syrup
- 1 tsp vanilla extract
- 2 tsp orange zest, avoid bitter white pith
- 1 cup (120 g) whole wheat flour
- 1 cup (100 g) rolled oats
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 cup dried cranberries
- 1/4 cup dairy-free chocolate chips
- 1/4 cup finely chopped pecans or walnuts, optional
Instructions
- Prepare: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Add the almond butter, maple syrup, orange zest and vanilla to a bowl and whisk until smooth.
- Add Dry Ingredients: Add the flour, oats, salt, nutmeg and baking soda, stir to combine. It may seem a dry at first but will come together as you mix.
- Stir in Add-Ins: Mix in the cranberries, chocolate chips and nuts, if using.
- Shape Cookies: Drop 12 spoonfuls of the dough onto the baking tray, pressing each one into a cookie shape. The cookies will not spread during baking so be sure to shape them into cookies beforehand.
- Bake and Cool: Bake for 12-13 minutes until golden brown around the edges. Let cool completely on the pan. They will be fragile after coming out of the oven but will be firm after they cool.
Notes
For plain oatmeal chocolate chip cookies, omit the orange, nuts and cranberries and increase the chocolate chips to 1/2 cup.
These can be stored at room temperature for up to 4 days but I like them best stored in the fridge or freezer. They’ll keep in the fridge for a week or so, or they can be frozen up to 2 months.
For best results with baking, use a kitchen scale to accurately measure ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 212
- Sugar: 13 g
- Sodium: 152 mg
- Fat: 9 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 5 g