Recipe: Orange Cranberry Oatmeal Cookies
This recipe is an oldie for me from my pre-gluten free days. I have always loved them and I don’t know why it’s taken me this long to convert it to being gluten free. I checked and the last time I made them was 2015! That’s way too long to go without these Orange Cranberry Oatmeal Cookies. And did I mentioned, they are filled with big chunks of dark chocolate. It’s an unexpected combo that goes perfectly together.
Gluten Free Orange Cranberry Oatmeal Cookies
2 C GF 1-to-1 Flour (I use Bob’s Red Mill)
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 C GF Oats
2 Tbsp Orange Zest (from 1 medium sized orange)
1/2 C Coconut Oil
1/2 C Shortening
3/4 C Sugar
3/4 C Light Brown Sugar
2 Large Eggs
1/3 C Orange Juice (from 1 medium sized orange)
1 1/2 C Dark Chocolate, roughly chopped (or you can use baking chunks)
1 C Dried Cranberries
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, salt, oats and orange zest. Stir well and set aside.
In the bowl of an electric mixer, combine coconut oil, shortening, sugar and brown sugar. Beat on medium speed until fluffy, about 3 minutes. Add the eggs, one at a time, beating for 60 seconds between each addition. Turn mixer to lowest setting and alternate adding the orange juice and flour mixture until all incorporated. Do not over mix.
Add in the chocolate and cranberries and fold together by hand with a spatula.
Scoop into golf ball sized balls and place on prepared baking sheets about 2 inches apart. Bake in preheated oven for 10-12 minutes, until edges are set. Remove from oven and cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
Store in an airtight container at room temperature. Makes about 36 cookies.