Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used as a substitute for fresh cranberries. Keep in mind they will give a sweeter, less tart flavor to the cookies, along with a slight change in texture.

Is there a vegan alternative to psyllium husk powder?

If you don't have psyllium husk powder, ground flaxseed mixed with water is a great vegan alternative. Use one tablespoon of ground flaxseed mixed with three tablespoons of water to replace the psyllium husk powder. Note that this recipe has not been texted with a flax egg replacement.

What other warming spices can be added to this cookie?

You can use other spices like nutmeg for its sweet, nutty undertones or ground cloves for a bold kick. For a Ground ginger offers a zesty twist that complements the tanginess of the cranberries.

Cranberry Cardamom Oat Cookies

Description

Enjoy the warm and tart flavors of Cranberry Cardamom Oatmeal Cookies, a tasty treat that’s both dairy and egg-free! These cookies combine the tangy zest of fresh cranberries with the warm, aromatic spices of cardamom and cinnamon, all wrapped up in a chewy oatmeal base!

Ingredients

Scale

200g All purpose flour

150 Fresh cranberries, roughly chopped (or pulsed in a food processor)

115g vegan butter (room temp)

125g Light brown Sugar

50g granulated sugar

250g rolled Oats

1 Tablespoon pure vanilla extract

1 medium orange – zested

1 Tbsp Psyllium Husk Powder

1 tsp Cinnamon

1 tsp ground cardamom

1/4 tsp fine salt

1/2 tsp Baking powder

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Instructions

Weigh out and roughly chop or pulse the fresh cranberries in the food processor, don’t chop / process too fine, you still want big chunks of fruit through the mixture.
Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars and vanilla extract until smooth, about 2 minutes on medium speed.
Dry ingredients: Mix flour, baking powder, cinnamon, cardamom, Psyllium husk powder and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low or with a wooden spoon if doing by hand.
Add the extras: Beat in the oats, orange zest and cranberries on low speed. Dough will be thick and sticky.
Chill: Refrigerate the cookie dough for 30-60 minutes. (do the full 60 minutes if you’re afraid of the cookies spreading too much)
Roll: Roll cookie dough into balls and place on a lined baking sheet. (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky.
Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned round the edges. The centers will look soft and under-baked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Notes

Use a measured cookie scoop to ensure each cookie is uniformly sized. This promotes even baking and results in a consistent batch.

When zesting the orange, only take the outer, colored part of the peel, avoiding the white pith underneath, which can add bitterness.

The chilling is an extra step but is worth it as they spread much less, and they end up being a slightly chunkier cookie. For best results, chill for at least 60 minutes.

Bring the vegan butter to room temperature before creaming it with the sugars for a smoother mixture.

Add oats and cranberries gently to avoid overmixing, which can lead to tough cookies.

When placing dough balls on the baking sheet, leave about 2 inches between them to allow for spreading.

Each cookie weighs 60g, and the entire recipe makes 16-18 cookies, depending on the size.

Prep Time: 15
Cook Time: 12
Category: Cookies
Method: Bake
Cuisine: American