Looking for a delicious cookie recipe that encapsulates all the festive vibes of the holiday season? I've got you covered with these soft and chewy cranberry orange cookies. The combination of orange zest, sweet maple crystals, and tarty dried cranberries makes for an irresistible flavor combo that's perfect for your holiday cookie tray or a Christmas cookie exchange. These treats are everything you want-soft, chewy, and bursting with the wonderful holiday flavors of cranberry and orange.
The tart flavor of the cranberries balanced with the sweet orange zest always reminds me of the holiday season-family gatherings, warm conversations, and, of course, plates of freshly baked cookies. This recipe was inspired by some of my other orange-flavored treats, like my Vegan Cranberry Orange Bread and Cranberry Orange Muffins. But you can never have too many cookies in the cookie jar, especially around this time of the year. Let's bake them!
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Ingredients To Make This Chewy Cookie Recipe:
Here are the ingredients and favorite holiday flavors you need to make these amazing cookies.
- Gluten-free Flour: This recipe uses gluten-free flour as its base, making these cookies accessible to those avoiding gluten. They're a great way to share holiday joy with everyone! Buy enough to make my Vegan Gingerbread Cookies next-also gluten-free.
- Maple Crystals: If you've been baking with me for a while, you know this is my all-time favorite sweetener. These crystals bring a unique sweetness with caramel undertones, creating depth in each bite. Plus, this natural sweetener has a low glycemic index and is deliciously sweet but much better than any sugar. A little goes a long way, and I also use them to make other desserts on the blog and my other favorite cookie, Double Chocolate Orange Cookies.
- Dried Cranberries: These add a tart bite that contrasts beautifully with the orange flavor. I recommend using apple juice-sweetened dried cranberries from Wilderness Poets. They're perfectly balanced in sweetness and have no added refined sugar.
- Fresh Orange Zest: Orange zest brings a bright and aromatic citrus kick and a delightful burst of orange flavor in every bite. You can use the fresh zested orange to make my Sweet bell Pepper Juice or Golden Beet Juice. Nothing is wasted.
- Cornstarch & Baking Soda: Cornstarch helps achieve the soft and chewy texture that makes these cranberry orange cookies so delightful, and baking soda acts as a leavening agent to give them a slight lift.
- Sea Salt: You only need a little bit to enhance all the other flavors.
- Coconut Butter: Melted coconut butter serves as the fat component, giving these cookies a rich, buttery texture while keeping it plant-based. I have plenty of recipes using coconut butter, but the one to try next is my Dark Chocolate Caramel Sunbutter Cups.
- Flax Egg: The flax egg-made with ground flaxseed and water-serves as a binder and ensures the cookies stay soft and tender. It's an excellent substitute for egg whites or egg yolks.
- Vanilla Extract: This extract adds a sweet and warm touch, complementing the cranberries and orange notes.
- Orange Extract: I'm just adding a little to enhance the orange flavor.
See the recipe card for quantities.
How To Make Vegan Cranberry Orange Cookies:
It's so easy, and I recommend making a second batch right away because this cookie's wonderful holiday flavor combination will have everyone coming back for more.
- Make Flax Egg: Combine water and ground flaxseed in a small bowl. Mix and set aside for 5 to 10 minutes.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, maple crystals, cornstarch, baking soda, sea salt, dried cranberries, and fresh orange zest. Ensure the dry ingredients are well combined.
- Combine the Wet Ingredients: In a medium bowl, mix the coconut butter, vanilla extract, orange extract, and flax egg until smooth.
- Bring It All Together: Gradually pour the wet ingredients into the dry ingredients-stir until well combined.
- Prep and Bake: Spoon the cookie dough one tablespoon at a time onto a prepared baking sheet. Bake in a preheated oven for 12 to 15 minutes until the edges are golden brown.
- Cool and Serve: Let the cookies cool completely on a cooling rack. Enjoy, and don't forget to share!
Top Tips:
Here are some tips to make the best vegan cranberry orange cookies.
- Coconut butter: Before mixing, make sure the coconut butter is at room temperature to ensure a smooth cookie dough mixture.
- Zesting: Try zesting the orange right before using it; it will provide the freshest flavor.
- Extra Citrusy Kick: Although the orange extract is often an afterthought, I highly recommend not skipping this ingredient. It adds a beautiful, extra citrusy kick that you will appreciate.
- Shape the Cookies: Drop cookie dough balls onto a prepared baking sheet and gently shape dough into rounder cookies with your fingers. Use a light touch, and if necessary, slightly wet your fingers (optional).
- Allow the Cookies to Cool: I know it's tempting, but trust me, the flavors are still developing during the cooling process. Allow them to rest for about 5 minutes on the baking sheet before gently moving them to a cooling rack to cool completely.
Variations & Substitutions:
I wouldn't change much to the recipe if you're going for great Christmas cookies. But I have a few suggestions on variations and substitutions that can work, and you might even prefer.
- Sweetness: If you prefer a sweeter cookie, consider sprinkling a bit of coarse brown sugar on top before baking.
- White Chocolate Chips: For a touch of creamy sweetness, add some white chocolate chips to the cookie dough, like in my Double Macadamia Nut White Chocolate Cookies Recipe.
- Flour Mixture: If gluten is not a dietary issue, you can use regular all-purpose flour or a mix of all-purpose with whole wheat flour. The taste might be slightly different.
Equipment Needed:
You probably have all the equipment in your kitchen, especially if you love to bake regularly.
- Whisk: To fluff up the flour and combine the dry ingredients.
- Mixing Bowls: You need a few bowls to mix the dry ingredients, make the flax egg, and combine the wet ingredients.
- Measuring Spoons and Cups: These are used to measure ingredients accurately.
- Baking Sheet: To bake the cookies.
- Parchment Paper: To line the baking sheet and prevent the cookies from sticking.
- Wire Rack or Cooling Rack: This is used to cool the cookies.
- Tablespoon Cookie Scoop: To drop the cookie dough into equally-sized cookies.
- Wooden Spoons: To combine.
- Spatula: To transfer the cookies from the baking sheet to the wire rack when still warm.
Storage:
Store cooled cookies in an airtight container or cookie jar at room temperature for up to a week. You can also freeze the cookie dough in plastic wrap and a freezer bag up to one month ahead and bake it fresh whenever you need a quick batch of cookies.
Cranberry Orange Cookies Recipe FAQs:
Fresh cranberries will change the texture and flavor of these cookies, adding more moisture and a tart bite. If you love the tart flavor of cranberries, go for it, but keep in mind the bake time may need adjusting, and I highly recommend dried cranberries from Wilderness Poets for this cookie recipe.
Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days or freeze logs of dough for later use up to one month.
More Amazing Vegan Cookies You Will Love:
Looking for other vegan cookie recipes like these cranberry orange cookies? Try these:
These Soft & Chewy Cranberry Orange Cookies are the absolute best cranberry treat to add to your holiday cookie tray. They're bursting with orange zest and chewy dried cranberries and have just the right amount of sweetness, thanks to the maple crystals. It's that one cookie you just can't get enough of.
If you try this Soft And Chewy Cranberry Orange Cookies Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Soft & Chewy Cranberry Orange Cookies
Equipment
- 1 cookie scoop
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- 1 ¼ cup maple crystals
- 2 tablespoon cornstarch
- 1 teaspoon baking soda
- 2 tablespoon ground flaxseed
- ½ teaspoon sea salt
- ½ cup dried cranberries - wilderness poets makes apple juice-sweetened dried cranberries which I recommend using
- 2 teaspoons fresh orange zest
Wet Ingredients:
- ⅔ cup coconut butter
- 7 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Flax Egg:
- Make the flax egg by combining the ground flaxseed and water together in a small bowl and setting aside to form an egg like substance (should take about 5-10 minutes).
Prepare the Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour, maple crystals, cornstarch, baking soda, sea salt, dried cranberries, and fresh orange zest.
Prepare the Wet Ingredients:
- In a separate bowl, mix the melted coconut butter, vanilla extract, flax egg, and orange extract until smooth.
Combine Wet and Dry Ingredients:
- Gradually combine the wet ingredients with the dry ingredients, stirring until fully incorporated.
Shape the Cookies:
- Scoop the dough onto the baking sheet and shape into cookies.
Bake:
- Bake for 12-15 minutes, or until the edges are golden.
Cool and Serve:
- Let the cookies cool before enjoying these soft and chewy cranberry orange treats!
More Cranberry Recipes:
Make sure to check out some of the other cranberry recipes on my website!
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