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

1. Preheat the oven to 350ºF and prepare two sheet pans, lightly greased or lined with parchment paper.
2. In a large mixing bowl, combine the canola oil, brown sugar, orange zest, non-dairy milk, and agave nectar. Whisk together well.
3. In a separate bowl, sift or whisk together the flour, baking powder, baking soda, spices, and salt.
4. Mix the flour mixture into the wet ingredients and combine well. The batter should be free of lumps.
5. Use your hands to fold in the oats, dried cranberries, and almonds.
6. 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).
7. 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.
8. Place cookies in the oven and make for 10-12 minutes.
9. Allow the cookies to cool before enjoying.
10. Store at room temperature for up to 4-5 days.

Nutrition Information

Nutrition Disclaimer

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