Orange Cranberry Cookies have mild fruit flavors that blend perfectly with the sweet cookie dough. Easy to make too so Have a Cookie!
Cookie recipes amaze me. Dang! Cookies amaze me. How can there be so many varieties and yet new recipes are continually being created?
Now I’m thinking, “Holy cow, this cookie is a new one too”.
Orange Cranberry Cookies are huge, full of texture and softly crunchy. Can you image them? The outside is lightly crispy and then they go into a soft and packed-full bite.
I’ve been on a protein kick lately. I mean making recipes that have a little extra protein in one way or the other.
Fiber makes you feel full and protein makes you feel full longer. It’s a great way to fight those hunger pangs.
Enter Cookie! Oats, nuts and even a little bit of protein powder all add up to extra protein. Yes!
They aren’t too much work either. Plop a dollop of the dough onto a cookie sheet and you get these fun and unique cookies that are full of character.
Have a cookie!
Orange Cranberry Cookies
Orange Cranberry Cookies have mild fruit flavors that blend perfectly with the sweet cookie dough.
- 1 cup dairy free butter softened
- 1 cup coconut sugar
- 1/3 cup orange juice from the fresh orange
- 2 teaspoons vanilla extract
- 1 1/2 cup whole wheat flour
- 2 tablespoons vanilla protein powder
- 1 teaspoon baking powder
- 1 cup old-fashioned rolled oats
- 1 cup chocolate chips
- 1 cup walnuts
- 1 cup dried cranberries
Cut a piece of parchment paper to fit inside a baking sheet.
In a large mixing bowl beat the butter and coconut sugar on medium sped for 5 minutes.
Add orange juice and vanilla extract. Mix well.
Add flour, protein powder and baking powder and mix well.
Add oats, chocolate chips, walnuts and cranberries.
Mix well on low speed.
Drop by heaping tablespoons full 2 inches apart on the pre-prepared baking sheet. Shape into roundish flat cookie shapes. They are big cookies, about 3" across after baked.
- Bake at 375 for 10 minutes.
Cool one minute and transfer to a wire rack to cool completely.