Orange Cranberry Oatmeal Cookies
Growing up, the smell of freshly baked cookies always signaled comfort and joy in our home. But as vegetarians committed to avoiding eggs, it wasn’t always easy to find recipes that worked. Fast forward to today, my husband and I love experimenting with plant-based alternatives, and these Orange Cranberry Oatmeal Cookies are the result of one such adventure. Made with zesty orange, sweet dried cranberries, hearty oats, and an egg-free twist using Egg Replacer, these cookies are now a staple in our kitchen. They’re the perfect combination of chewy, tangy, and sweet, and they always remind us of cozy winter afternoons spent baking together.
Table of Contents
- About Orange Cranberry Oatmeal Cookies
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Orange Cranberry Oatmeal Cookies
- Have It Your Way
- Nutritional Facts (Per Cookie)
- Health Benefits
- Other Recipes You’ll Love
About Orange Cranberry Oatmeal Cookies
Orange Cranberry Oatmeal Cookies take the classic oatmeal cookie to a whole new level. The addition of orange zest and juice adds a refreshing citrusy twist, while dried cranberries bring a chewy tartness that balances the sweetness perfectly. This recipe is eggless, making it suitable for vegetarians and those with egg allergies. Using Egg Replacer ensures the cookies maintain their structure without compromising on flavor or texture. These cookies are perfect for the holidays, gifting, or simply enjoying with a cup of tea on a chilly day.
Why You’ll Love This Recipe
- Egg-Free Goodness: Perfect for vegetarians or anyone looking for an eggless cookie option.
- Simple Ingredients: Most ingredients are pantry staples, making it easy to whip up a batch anytime.
- Burst of Flavor: The combination of orange zest and cranberries creates a vibrant flavor profile.
- Perfect Texture: Chewy, soft, and slightly crispy around the edges—cookie perfection!
- Versatile: Great for holiday baking, lunchbox treats, or a cozy afternoon snack.
Key Ingredients
- Rolled Oats: Adds a hearty, chewy texture to the cookies.
- Dried Cranberries: Provides sweetness and a tangy contrast to the orange flavor.
- Orange Zest and Juice: Brings a refreshing citrus flavor that pairs beautifully with the cranberries.
- Egg Replacer: A reliable plant-based substitute that binds the ingredients together.
- Brown Sugar and Granulated Sugar: Creates the perfect balance of sweetness and helps achieve the chewy texture.
- Butter or Vegan Butter: Adds richness and helps with the soft texture of the cookies.
How To Make Orange Cranberry Oatmeal Cookies
- In a bowl, sift the all purpose flours, baking soda, baking powder, cinnamon powder, and salt. Whisk to combine and set it aside.
- In a stand mixer, mix the unsalted butter, brown sugar, and white sugar until evenly combine.
- To the stand mixer, add the vanilla extract, orange zest, orange juice, and egg replacer mixture (1 tbsp egg replacer powder + 4 tbsp warm water) and mix until evenly combined.
- Add rolled oats and dried cranberries to the mixture and combine for 30 seconds until evenly combined.
- Using an ice cream scoop or two spoons, scoop the cookie mixture to a silicone or parchment lined baking sheet.
- Bake at 350 F (175 C) for 10-12 minutes until browned on the bottom.
- Remove the cookies from the oven, and allow it to cool for 10 minutes.
- Transfer the cookies from baking sheet to a cooling rack until completely cooled.
- Enjoy!
Have It Your Way
- Add Nuts: Toss in chopped walnuts or pecans for a delightful crunch.
- Vegan Option: Use vegan butter to make this recipe fully plant-based.
- Chocolate Twist: Add white chocolate chips for a creamy, sweet complement to the cranberries.
- Switch the Fruit: Replace cranberries with dried cherries or raisins for a different flavor profile.
Nutritional Facts (Per Cookie)
- Calories: ~120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 4g
- Fiber: 1.5g
Note: Nutritional values may vary depending on ingredient brands and portion size.
Health Benefits
- Rich in Fiber: Thanks to the oats and cranberries, these cookies are a more wholesome treat.
- Citrus Boost: Orange zest and juice are rich in vitamin C and antioxidants.
- Egg-Free: Ideal for those with egg allergies or dietary restrictions.
Other Recipes You’ll Love
- Eggless Chocolate Cake
- Mango Sago
- Chocolate Chip Walnut Cookies
- Mango Sticky Rice
- Sweet Potato Casserole
Orange Cranberry Oatmeal Cookies
Ingredients
- 1 ½ Cups all-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Cinnamon powder
- ⅛ Salt
- ½ Cup Unsalted Butter
- 1 Cup Brown Sugar
- ½ Cup Sugar
- 1 Tbsp Egg Replacer 2 Eggs equivalent
- 1 ½ Vanilla Extract
- 1 Cup Dried Cranberries
- 3 Cups Rolled Oats
- 1 Tbsp Orange Zest
- 2 Tbsp Orange Juice
Instructions
- In a bowl, sift the all purpose flours, baking soda, baking powder, cinnamon powder, and salt. Whisk to combine and set it aside.
- In a stand mixer, mix the unsalted butter, brown sugar, and white sugar until evenly combine.
- To the stand mixer, add the vanilla extract, orange zest, orange juice, and egg replacer mixture (1 tbsp egg replacer powder + 4 tbsp warm water) and mix until evenly combined.
- Add rolled oats and dried cranberries to the mixture and combine for 30 seconds until evenly combined.
- Using an ice cream scoop or two spoons, scoop the cookie mixture to a silicone or parchment lined baking sheet.
- Bake at 350 F (175 C) for 10-12 minutes until browned on the bottom.
- Remove the cookies from the oven, and allow it to cool for 10 minutes.
- Transfer the cookies from baking sheet to a cooling rack until completely cooled.
- Enjoy!
Notes
- For the best flavor, use freshly squeezed orange juice and freshly grated orange zest.
- Chill the dough for 15–20 minutes before baking to prevent the cookies from spreading too much.
- Store in an airtight container for up to a week or freeze the dough for future baking.
Nutrition
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