Healthier Cranberry Orange Cookies
User Reviews
5
4 reviews
Excellent
Healthier Cranberry Orange Cookies
Report
Cranberry Orange Cookies made with whole grain flour, cashew butter, and dairy-free using Almond Breeze Vanilla Almondmilk.
Share:
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup cashew butter natural, creamy
- 1/4 cup dairy-free butter softened to room temperature, or coconut oil
- 1/2 cup brown sugar or coconut sugar
- 1 egg large
- 1 tsp orange flavor
- 1 TBSP orange juice freshly squeezed
- 2 TBS almond milk Almond Breeze, vanilla
- 3/4 cup dried cranberries
- orange divided, zest of 2 large oranges
icing
- 2/3 cup powdered sugar
- 1/2 TBSP almond milk as needed to thin glaze, Almond Breeze, vanilla
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
- In a medium bowl flour, baking soda and salt; set aside.
- In large bowl use electric mixer on low-medium speed to cashew butter, softened coconut oil and sugar for about 1-2 minutes until light and fluffy. Add in vanilla, orange extract and egg and mix on slow until combined. Slowly start to incorporate bowl of dry ingredients, add in almondmilk 1 TBS at a time to help dough come together.
- Fold in dried cranberries and one tablespoon of orange zest. Dough will be thick and soft.
- Use small cookie scoop to scoop a heaping ball of dough and place on prepared cookie sheets, leaving about 2-3 inches of room between. You can also use a rounded tablespoon to scoop and roll into ball. Gently flatten cookies a little bit with palm of hand – they don’t spread much.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- While the cookies are cooling, make the glaze: mix together powdered sugar with Almond Breeze Vanilla almondmilk. If mixture is too thick for your liking, add a tiny bit of almondmilk at a time. If mixture is too thin, add more powdered sugar. Drizzle cooled cookies with powdered sugar and top with more orange zest. Allow glazed cookies to set before storing.
- Cookies will stay fresh up to one week at room temperature stored in container with lid.
Notes
- flour: You may use 1:1 gluten-free all-purpose baking flour (like the light blue bag from Bob's Red Mill), but you may only need 1 1/2 cups. These cookies were not tested with a grain free flour.
- butter vs. coconut oil: If using coconut oil, make sure it is softened and *not* liquid or solid. Use a room temperature egg to ensure even mixing. Using coconut oil may give the cookie dough a more oily feel but the cookies should bake fine.
- egg: I did not test these with a vegan egg substitute. Recipe adapted from my Espresso Almond Butter Oatmeal Cookies
Nutrition Information
Show Details
Serving
1cookie
Calories
138kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
9mg
(3%)
Sodium
147mg
(6%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 138kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 9mg | 3% |
| Sodium | 147mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
