Cranberry-Orange Oatmeal Cookies
  • 4cups whole rolled oats, divided
  • 1teaspoon baking powder
  • 1/2teaspoon sea salt
  • 3/4cup coconut oil, divided
  • 1cup pitted, packed medjool datesif very dry, soak in hot water 1 minute; drain
  • 3 eggs
  • 1 1/2teaspoons pure vanilla extract
  • 2tablespoons fresh orange juice
  • Zest of 1 small orange
  • 1cup dried cranberries, chopped
  1. Preheat oven to 375˚. Pulse 3 1/2 cups oats in food processor until finely ground to flour consistency. Remove 1 tablespoon and set aside. Transfer remainder to a medium bowl and whisk in baking powder and salt.
  2. Place 2 tablespoons coconut oil and dates in a food processor; process to chop. Add reserved 1 tablespoon oat flour and continue to process until finely chopped. Transfer mixture to a large bowl and add remaining coconut oil, eggs, vanilla, and orange juice. Slowly add oat flour mixture, stirring to combine. Stir in remaining 1/2 cup whole oats, zest, and cranberries until well combined.
  3. Drop dough by rounded tablespoons on baking sheet. Press lightly to flatten (cookies will not spread). Bake 14–16 minutes. Let cool 1–2 minutes on baking sheet; transfer to wire rack to cool completely.
Recipe Notes
Nutrition Facts
Cranberry-Orange Oatmeal Cookies
Amount Per Serving
Calories 412 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 46mg 15%
Sodium 146mg 6%
Total Carbohydrates 54g 18%
Dietary Fiber 7g 28%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 412 cal, 17g fat (2g mono, 2g poly, 13g sat), 46mg chol, 11g protein, 54g carb, 7g fiber, 146mg sodium