Gluten Free Cranberry Orange Oatmeal Cookies
These cranberry orange oatmeal cookies are perfect for the holidays! The festive flavors of fresh oranges, cranberries and walnuts combine in these soft and chewy gluten free cookies.
Servings: 36 cookies
Calories: 155 kcal
Ingredients
- ½ Cup (100 g) Sugar
- 2 Tablespoons Orange Zest from 1 medium orange
- 1 Cup (213 g) Light Brown Sugar
- ½ Cup (113 g) Vegan Butter room temperature
- ½ Cup (96 g) Shortening
- 2 (112 g) Eggs
- 2 Tablespoons (30 ml) Orange Juice from 1 medium orange
- 2 Cups (296 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ½ Cups (135 g) Gluten Free Quick Oats I use Bob's Red Mill
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 ½ Cups (171 g) Dried Cranberries
- 1 Cup (120 g) Walnuts roughly chopped
Instructions
- Add the sugar and orange zest to a small bowl. Use your fingers to rub the zest into the sugar to impart the orange oil. The sugar should turn a light orange color.½ Cup (100 g) Sugar, 2 Tablespoons Orange Zest
- Add the orange sugar, brown sugar, butter and shortening to the bowl of an electric mixer. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl.1 Cup (213 g) Light Brown Sugar, ½ Cup (113 g) Vegan Butter, ½ Cup (96 g) Shortening
- Add the eggs and orange juice to the creamed mixture and beat again for another 60 seconds.2 (112 g) Eggs, 2 Tablespoons (30 ml) Orange Juice
- Add the gluten free flour, quick oats, baking soda and salt and stir on the lowest speed until the dry ingredients are about half incorporated. It's okay if some dry ingredients are still visible.2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 1 ½ Cups (135 g) Gluten Free Quick Oats, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Add in the dried cranberries and chopped walnuts. Fold the mixture together with a rubber spatula until all of the dry ingredients are incorporated and the berries and nuts are evenly mixed in.1 ½ Cups (171 g) Dried Cranberries, 1 Cup (120 g) Walnuts
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 °F (177 °C) and line two baking sheets with parchment paper.
- When the dough is done chilling, remove the bowl from the refrigerator and use a cookie scoop to make dough balls about 2 tablespoons in size. Place them on the prepared cookie sheet spaced 2 inches apart. Flatten the tops of the dough balls slightly.
- Bake the cookies in the preheated oven for 12-13 minutes or until the edges are just set. If you have a dark colored pan it may only take 10-11 minutes. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a cooling rack.
Notes
NOT DAIRY FREE: Replace vegan butter with unsalted dairy butter in the same measure.
STORAGE: Store leftover oatmeal cookies in an airtight container at room temperature for 3-4 days.