orange

December 27, 2020

Cranberry Orange Oatmeal Cookies V & GF

INGREDIENTS:

  • 4 Tablespoons honey (I used ginseng infused)
  • 1/4 cup extra virgin olive oil
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon Himalayan Pink salt
  • 1 cup almond meal (I used non blanched, with skin included for the fiber)
  • 3 cups gluten-free rolled oats
  • 1 cup unsweetened dried cranberries
  • grated zest of two oranges
  • 4 teaspoons cinnamon
  • 1 teaspoon ground ginger

WHAT TO DO:

  1. Heat oven to 350 degrees
  2. Mix all wet ingredients well; toss together all dry goods until well mixed and then combine both in big mixer or by hand until thoroughly combined
  3. Let sit for 15 minutes to let oats relax into the mixture (if it looks dry, squeeze bit of orange juice from your oranges in)
  4. Scoop (heaping tablespoon or so) and form dough into desired cookie shape
  5. Place on lightly greased silicon or parchment paper atop baking sheet
  6. Bake 15-17 minutes until tops are slightly browned
  7. Cool on sheet and then transfer

I love how untraditionally unsweet these are. You get the subtle rise of orange and cranberry as you chew slowly. It’s a great breakfast replacement for days you don’t feel like making oatmeal or having chia pudding! If you need this sweeter, just add more honey or (*gasp) other sweetener, if you must! LOL. I’m just tending toward using fewer and fewer processed ingredients, but monkfruit crystals can be a less impactful sweet boost if you need it!

Happy snacking!