Cranberry Almond Oatmeal Cookies
Cranberry Almond Oatmeal Cookies with a hint of orange and spice is a delightful mix-up from the traditional oatmeal raisin. These chewy cookies are delicious and easy to prepare! For a gluten-free option, substitute the flour and oats for gluten-free versions.
Ingredients
Yield: 1 dozen Time: 25 minutes
Cranberry Almond Oatmeal Cookies
- 1/3 cup canola oil
- 3/4 cup brown sugar
- 1/3 non-dairy milk
- 2 Tbs agave nectar
- 1 orange, zested
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 2 1/3 cup flour
- 2 cups old-fashioned oats
- 1 cup dried cranberries
- 1/2 cup sliced almonds
Directions
- Preheat the oven to 350ºF and prepare two sheet pans, lightly greased or lined with parchment paper.
- In a large mixing bowl, combine the canola oil, brown sugar, orange zest, non-dairy milk, and agave nectar. Whisk together well.
- In a separate bowl, sift or whisk together the flour, baking powder, baking soda, spices, and salt.
- Mix the flour mixture into the wet ingredients and combine well. The batter should be free of lumps.
- Use your hands to fold in the oats, dried cranberries, and almonds.
- The dough should be tacky but not sticky. If the dough is too dry and flaky, add a splash of dairy-free milk until the dough is moldable (but not sticky).
- Roll the dough out into 1 1/2 inch balls, placing them on the sheet pans about an inch and a half to two inches apart.
- Place cookies in the oven and make for 10-12 minutes.
- Allow the cookies to cool before enjoying.
- Store at room temperature for up to 4-5 days.
Nutrition Information
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