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5 from 1 vote

Small-batch Cranberry Orange Salty Oats Cookies

Plant-based recipe for my orange cranberry version of the famous Salty Oats Cookies!
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Keyword: cookies, cranberries, cranberry orange, easy recipes, gluten-free, low sugar, oatmeal, orange, plant-based, small-batch, vegan
Servings: 6 servings
Calories: 148kcal

Equipment

  • Cookie sheet

Ingredients

  • 1 tbsp coconut oil, melted (14 g)
  • 2 tbsp nut/seed butter (32 g) I used tahini
  • 2 tbsp maple syrup (42 g) sub 2 tbsp sugar and 2 tbsp mashed banana
  • 1/4 cup flour, gf all purpose if desired (30 g)
  • 3/4 cup rolled oats (60 g)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • Zest of one small orange
  • 1/4 cup dried cranberries (40 g) sub other dried fruit

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • Melt your oil the microwave, nut butter, maple and mix until blended.
  • Add flour, oats, baking soda, salt, orange zest, combine.
  • Fold in cranberries. Between palms make ball of dough and slightly flatten (You can freeze some as balls for baking from frozen later!)
  • Bake 10-12 minutes for 12 small cookies (12-14 minutes for 6 medium cookies) until lightly golden.
  • Let cookies cool and enjoy!

Nutrition

Serving: 2 small cookies | Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 100mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg