Soft & Chewy Cranberry Orange Cookies
These vegan soft and chewy orange cranberry cookies are a delightful festive treat. They are the perfect blend of zesty orange and tart cranberries. Bursting with bright citrus flavors, they have a lovely, tender bite with crispy brown edges, making them a comforting treat for any occasion, especially around the holidays—vegan, gluten-free, refined sugar-free, and oil-free.
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!
Tried this recipe?Let us know how it was!