Vegetarian, Quick | These aromatic, no-sugar cookies, sweetened with dates, pair wonderfully with a hot cup of oolong tea. Dates provide sweet flavor and moist texture. Add a handful of chocolate chips, if you like. To make this recipe gluten-free, simply use gluten-free oats.
Photo: Thinkstock.
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Cranberry-Orange Oatmeal Cookies
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Ingredients
- 4 cups whole rolled oats, divided
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup coconut oil, divided
- 1 cup pitted, packed medjool dates if very dry, soak in hot water 1 minute; drain
- 3 eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons fresh orange juice
- Zest of 1 small orange
- 1 cup dried cranberries, chopped
Instructions
- Preheat oven to 375˚. Pulse 3 1/2 cups oats in food processor until finely ground to flour consistency. Remove 1 tablespoon and set aside. Transfer remainder to a medium bowl and whisk in baking powder and salt.
- Place 2 tablespoons coconut oil and dates in a food processor; process to chop. Add reserved 1 tablespoon oat flour and continue to process until finely chopped. Transfer mixture to a large bowl and add remaining coconut oil, eggs, vanilla, and orange juice. Slowly add oat flour mixture, stirring to combine. Stir in remaining 1/2 cup whole oats, zest, and cranberries until well combined.
- Drop dough by rounded tablespoons on baking sheet. Press lightly to flatten (cookies will not spread). Bake 14–16 minutes. Let cool 1–2 minutes on baking sheet; transfer to wire rack to cool completely.
Recipe Notes
Nutrition Facts
Cranberry-Orange Oatmeal Cookies
Amount Per Serving
Calories 412
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 13g
65%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 46mg
15%
Sodium 146mg
6%
Total Carbohydrates 54g
18%
Dietary Fiber 7g
28%
Protein 11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 412 cal, 17g fat (2g mono, 2g poly, 13g sat), 46mg chol, 11g protein, 54g carb, 7g fiber, 146mg sodium
