Oatmeal Cranberry Orange
  • Alaina Hinkle

Oatmeal Cranberry Orange

Updated: Apr 8, 2019

Okay so I know for the last few weeks I have been sharing some of the yummiest cookies & each time I say I do not know which one is my favorite. This is STILL the case! These cookies have me addicted to them as well! However, my Matcha cookies, White Chocolate Chip oatmeal & these are SO different in taste.... that they hold the top spot in their own categories :)


So if you are still trying to figure out a springy, Easter treat to bring for Easter brunch or any time for that matter... settle on these! You will not be sorry. I tried these out multiply times until I perfected them just right! They are gluten free, dairy free & full of zest and flavor. I use a dairy free yogurt to make these cookies have the perfect texture and little tang to it.




Makes 9 large cookies or 12 smaller ones :)

Ingredients:


1 cup oat flour

3 tbsp coconut flour

3 tsp coconut sugar

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp cardamon

1/4 tsp nutmeg

Zest of 1 medium sized orange + the juice (( I like to use the Cara Cara oranges, the ones at Whole Foods at the perfect size & Cara Cara oranges have a sweetness & tang to them))

3 tbsp coconut oil

1 tsp vanilla extract

1 egg

1 tbsp So Delicious Unsweetened dairy free yogurt

1/3 cup maple syrup

1 tbsp honey

1/2-1 cup dried cranberries. (( Now some dried cranberries are SO dry that they stick to your teeth & really do not have much "meat" to them hahah silly to say, but hopefully you know what I mean. So I have found the cranberries in bulk, are the best bet. The ones at Whole Foods bulk section are perfect! They do not get stuck in your teeth & are the perfect size for a cookie. So you may have to experiment to your own liking before putting them in your cookie))



Directions:

Pre heat oven to 350 degrees

1. Blend in a high power blender or food processor-- 1 cup of old fashioned rolled oats, to create the oat flour if you did not buy it. You still want some oat pieces showing, but starting to create a powder substance


2. In a large bowl, pour in the oat flour, coconut flour, coconut sugar, baking soda, cinnamon, cardamon & nutmeg. Whisk well together. Then take a zester or a grater and zest the whole orange. Once you have collected the zest, pour it into those dry ingredients and mix with your hands being able to break apart the zest and get it evenly distributed.


3. In a medium sized microwaveable bowl add in the coconut oil and heat in microwave until melted. Set aside. Now start juicing the orange into a separate bowl. After you have done that and let the coconut oil cool for a bit. Add in your egg, vanilla extract, maple syrup, honey and the orange juice. Then whisk together. Lastly add in the coconut yogurt. Mix together and then pour into the dry ingredients and fold. Once the wet and dry are mixed well together, you will pour in the cranberries and mix evenly throughout. Next MAKE SURE YOU LET THE BATTER SIT FOR AT LEAST 10 MINUTES I stress this because, the batter will expand and soak up some extra liquid that needs to happen for these cookies to have the wonderful consistency they do! I clean up during the whole time and by the time I'm done my cookies are done resting :)


4. On a cookie sheet with parchment or my favorite thing--- Sil Pat, evenly distribute the batter, into 9 large cookies or 12 smaller ones. Place into the oven at 350 degrees for 10 minutes. You will know they are done with you take the spatula and see if the bottoms are brown. It may take a little bit of force because they will still be pretty stuck to the surface for a bit. However, just take a peak! Then let cool for at least 15 minutes before digging in. BELIEVE ME.... I can never wait that long :)


Enjoy!!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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