Delicious Living
  • 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

Cranberry-Orange Oatmeal Cookies

Trina Kaufman | Delicious Living
  • Serves: 24 people

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. 

  1. 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.
  2. 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.
  3. 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.

PER SERVING: 412 cal, 17g fat (2g mono, 2g poly, 13g sat), 46mg chol, 11g protein, 54g carb, 7g fiber, 146mg sodium 

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