Orange Cranberry Oatmeal Cookies
Orange Cranberry Oatmeal Cookies: Deliciously chewy and full of citrusy goodness, and eggless to boot! Perfect for vegetarians and holiday baking.
Ingredients
- 1 ½ Cups all-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Cinnamon powder
- ⅛ Salt
- ½ lb Unsalted Butter
- 1 Cup Brown Sugar
- ½ Cup Sugar
- 1 Tbsp Egg Replacer 2 Eggs equivalent
- 1 ½ Vanilla Extract
- 1 Cup Dried Cranberries
- 2 Cups Rolled Oats
- 1 Tbsp Orange Zest Valencia
- 2 Tbsp Orange Juice Valencia
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.
Video
Nutrition
Serving: 1CookieCalories: 180kcal
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