Vegan Cranberry Orange Cookies ~
Pillowy soft with the classic combination of citrusy, sweet, and tart, these easy-to-make vegan cranberry orange cookies are perfect for your holiday cookie tin!
Ingredients for Vegan Cranberry & Orange Cookies:
- ground flaxseed meal
- vegan butter
- granulated sugar
- light brown sugar
- orange zest
- orange juice
- all-purpose flour
- baking soda
- sea salt
- fresh cranberries
- walnuts
- confectioners’ sugar
How to make Vegan Cranberry & Orange Cookies:
Preheat the oven to 375 degrees F.
Into a small bowl, add ground flaxseed and water. Whisk to combine and set aside.
Into a large mixing bowl, add butter, granulated sugar, and brown sugar. Use a stand or hand mixer on medium speed to cream ingredients together.
Add the flaxseed/water mixture, orange zest, and orange juice. Continue mixing until well blended.
Into a medium-size mixing bowl, add flour, baking soda, and salt. Stir to combine then add to the butter/sugar mixture.
Stir in cranberries and walnuts until evenly distributed.
Drop dough by rounded tablespoonfuls onto a parchment paper-lined cookie sheet. Cookies should be spaced at least 2 inches apart.
Bake 12-14 minutes until the edges are golden. Remove from cookie sheets to cool on wire racks.
For the glaze:
Into a small bowl, add confectioners’ sugar, orange juice, and orange zest. Stir until well combined.
Drizzle glaze over the tops of cooled cookies. Let stand until set.
Can I substitute the walnuts for a different type of nut?
Sure! I think pecans, pistachios or macadamia nuts would also work well.
Can I omit the nuts altogether?
Absolutely! Just increase the amount of cranberries by 1/2 cup and you’re all set.
More cookie recipes:
Vegan Salted Chocolate Chip Cookies – These cookies are soft and chewy, with just the right amount of sweetness, and the sprinkling of sea salt as they come out of the oven really puts them over the top.
Vegan Salted Chocolate Chip Cookies
Soft Peanut Butter Cookies – Thick and rich with just the right touch of sweetness, this vegan version of the old school classic makes for an indulgent comfort snack or easy no-fuss dessert!
Soft Peanut Butter Cookies
Cheers!
Vegan Cranberry and Orange Cookies
Ingredients
- 1 tablespoon ground flaxseed meal
- 2 1/2 tablespoons water
- 1 cup vegan butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon orange zest finely chopped
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups fresh cranberries finely chopped
- 1/2 cup walnuts chopped
- For the glaze:
- 1 1/2 cup confectioners' sugar
- 3 tablespoons orange juice
- 1/2 teaspoon orange zest finely chopped
Instructions
- Preheat the oven to 375 degrees F.
- Into a small bowl, add ground flaxseed and water. Whisk to combine and set aside.
- Into a large mixing bowl, add butter, granulated sugar, and brown sugar. Use a stand or hand mixer on medium speed to cream ingredients together.
- Add the flaxseed/water mixture, orange zest, and orange juice. Continue mixing until well blended.
- Into a medium size mixing bowl, add flour, baking soda, and salt. Stir to combine then add to the butter/sugar mixture.
- Stir in cranberries and walnuts until evenly distributed.
- Drop dough by rounded tablespoonfuls onto a parchment paper-lined cookie sheet. Cookies should be spaced at least 2 inches apart.
- Bake 12-14 minutes until the edges are golden. Remove from cookie sheets to cool on wire racks.
- For the glaze:
- Into a small bowl, add confectioners' sugar, orange juice, and orange zest. Stir until well combined.
- Drizzle glaze over the tops of cooled cookies. Let stand until set.
Meryl
These are the best! Thanks for the recipe!!
Trisha
I made these tonight and they’re so good! Only problem with that is that I can’t stop eating them lol. Thank you for the recipe! It came in super handy for our last minute craving for cookies, and we were in the mood for something different 🙂
*I did make a few changes for mine, in case it is useful for anyone else. I only had dried cranberries and not quite enough, so I cut up the ones I had so they would disperse in the batter more. I was out of walnuts and I had some macadamia nuts I’d been meaning to use, so I swapped those (which turned out so good!) – I also did a little more than the recipe called for to try to make up for the smaller amount of cranberries. I subbed one cup of the all purpose flour for whole wheat flour. I subbed half the butter for unsweetened applesauce. And I was out of brown sugar so I used organic cane sugar for both the granulated sugar and brown sugar in the recipe (though just 1 1/3 cups since I was using the applesauce). I also doubled the orange juice cause I really like the orange flavor and used 1/2 tsp orange extract and 1 tsp vanilla extract as well.