My delicious Orange, Cranberry & Chocolate Oat Cookies are packed full of lovely Christmassy flavours making them the perfect healthier dessert or snack during the festive period.
I use a mixture of white chocolate chunks, cranberry and orange zest to flavour these soft centred cookies and this combination results in a lovely light sweet and zesty bake. I based this recipe on my Healthy Oat Chocolate Chip Cookies which I created because I wanted a healthier version of the classic cookie – I thought it was time to create a healthier version of Christmas cookies too!
I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 175g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.
Rather than using chocolate chips in this recipe I actually prefer to chop a bar of chocolate into chunks and use that so the pieces of chocolate are bigger. I tend to add most of the chocolate into the batter and hold half a handful back to scatter across the top along with some cranberries once baked, however, you can just throw them all into the batter if preferred. I like these cookies best made using white chocolate as the sweetness works so well with the hint of zesty orange, however, a dark or milk style chocolate would work really well too.
I usually make six cookies from this recipe but you could make more depending on the size. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.
When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray.
If you are not on a gluten free diet you can use regular plain flour and oats in this recipe. These cookies will keep in an airtight container for up to five days.
If you like the flavours used in my Orange, Cranberry & Chocolate Oat Cookies you may also like my Chocolate & Cranberry Blondies, my Orange & Cranberry Loaf which you can find here, my White Chocolate, Cranberry & Ginger Tiffin or my Double Chocolate Christmas Cookies which you can find here.
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