I can’t believe this is my last holiday recipe post for the year! I feel like at some points this holiday season time was moving in slow motion, but now that it’s almost over, all I can think is “where did time go?!”. It’s been an amazing past few weeks, with lots of time with family, many movies and Christmas music, and fun times with my friends and Isaac. It’s truly a magical time of the year! So to end things with a bang, I have a delicious cookie recipe to share with y’all today, and I’m not kidding when I say I could have eaten the entire batch of these Cranberry Orange cookies!
When I think of the best flavor to combine with cranberries, the first thing that comes to mind is orange. My mom has a yummy cranberry orange cake bread she makes during the holidays that is stinking amazing, and I decided to capture those flavors in cookie form.
I packed the cookies full of flavor, with fresh orange juice and orange zest to give it a bright citrus flavor. Then I made some homemade cranberry sauce (I’m all over that stuff this year!) that I mixed in with the cookie batter. And as the finishing touch, I couldn’t resist adding in some white chocolate chips… Because they’re delicious and give the cookie a creamy texture and a little burst of sweetness. The end flavor reminded me a lot of the homemade orange rolls my mom used to make, and I loved the gorgeous color the cranberries added to the cookies!
I also went on the “healthier” route, by subbing some of the ingredients for some better-for-you ones. Now, I’m not saying these are good for you on any count, just that they’re not as bad for you. ; ) I used softened coconut oil instead of butter, coconut sugar instead of refined sugar, and half whole wheat flour. I was so happy with the way these cookies turned out! They were soft and cake-y, bursting with flavor and I kept going back for more. They were even hubby-approved, which is a win in my book!
Cranberry Orange Cookies
- 1 cup coconut oil, softened*
- 1 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup cranberry sauce**
- Preheat oven to 350. Prep some cookie sheets by lining with parchment paper or spraying with nonstick spray.
- In a large bowl, beat together the coconut oil and sugar. Beat in the egg and vanilla. Add the orange zest and fresh orange juice and stir to combine.
- In a separate bowl, mix together the all purpose flour, whole wheat flour, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring constantly.
- Mix in the cranberry sauce and chocolate chips.
- Scoop 1 inch rounds of dough onto the prepped cookie sheets. Bake for 10 minutes, or until cookies are firm and golden brown.
- Remove from the oven and cool on the pan for 2 minutes. Gently remove from the pan and finish cooling on a cooking rack.
- Store in an airtight container for up to a week!
- *To soften the coconut oil, scoop out 1 cup of the solid coconut oil into a microwave safe dish. Microwave for 10 seconds, or until softened, but not liquid.
- **Make your own cranberry sauce by boiling 2 cups of fresh cranberries, 1/2 cup sugar and 1/2 cup water until a thick sauce has formed. Let it cool before adding to the batter.
Now it’s your turn to talk! Answer one of these questions in the comments below:
Do you like cranberries?
What is your favorite way to make cookies a little healthier?