Vegan Orange Marmalade Cranberry Cookies! Elevate your cookie game with this irresistible combination that promises a symphony of flavors in every bite.

Bursting with the zesty essence of orange marmalade, each bite of these soft and chewy Vegan Orange Marmalade Cranberry Cookies are a cran-tastic experience. These vegan treats are generously studded with tart  dried cranberries, adding a delightful contrast of sweetness and tartness in every mouthful.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Prepare to be amazed by these Vegan Orange Marmalade Cranberry Cookies – a wholesome cookie that Dad couldn’t resist!

You gotta give this one a try!

Tips for Success:

• Flavor Profile: These Orange Marmalade Cranberry Cookies are full of orange marmalade flavor. They are soft and chewy with delicious bites of dried cranberries.
• Orange Marmalade: The orange marmalade gives the cookie natural sweetness and moisture. Be sure to use a Whole Food Plant Based compliant recipe. We used St Dalfour Orange Marmalade. This marmalade is made of all natural ingredients: oranges with peels, fruit juice (grape and date), fruit pectin, and lemon juice. There are other natural marmalades available for purchase, just be sure to read the ingredients label. If you are not a fan of orange marmalade, then consider skipping this recipe.
• Almond Flour Substitutions: This recipe was specifically designed to use almond flour. We have not kitchen tested any substitutions.
• Maple Sugar Substitutions: We used dry maple sugar, but you can also use coconut sugar (or other dry sugars) if your diet permits.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 days.  Store in an air-tight covered container.

These cookies freeze well.

Pantry Products:

• Rolled Oats: We used Bob’s Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats, feel free to use your favorite whole grain rolled oats.
• Orange Marmalade: We used St Dalfour Orange Marmalade. Feel free to use your favorite Whole Food Plant Based compliant orange marmalade.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Food processor (to chop the rolled oats)
• Large baking sheet
• Silicone baking mat (or parchment paper) (We used silicone baking mats.)
• Wire cooling rack (optional)

If you try these sweet treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Orange Marmalade Cranberry Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 18-19 Minutes
• Total Time: 29 Minutes (+Rest Time)
• Yield: 23 to 25 Cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Bursting with the zesty essence of orange marmalade, each bite of these soft and chewy Vegan Orange Marmalade Cranberry Cookies are a cran-tastic experience.

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Ingredients

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Dry Ingredients:

• 1 ½ cups almond flour
• 1 ½ cups rolled oats *
• ¼ cup maple sugar (or coconut sugar) *
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• 1/3 cup + 1 teaspoon orange marmalade *
• ¼ cup pure maple syrup

Other Ingredients:

• ¾ to 1 cup dried cranberries

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Instructions

1. Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
2. Line a baking sheet with a silicone mat (or parchment paper).
3. Place rolled oats into a food processor and process for 45 seconds to one minute to chop into fine pieces. Do not create oat flour. Then place into a large mixing bowl.
4. Place all the other Dry Ingredients into the large mixing bowl along with the finely chopped rolled oats, whisk to combine.
5. Add all the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required).
6. Stir in the dried cranberries until well distributed.
7. Take a golf ball size (or one medium cookie scoop) of cookie dough and roll it in your hands to form a ball, then while still in your hands, very slightly flatten into a thick disk and place the ball onto the silicone mat (or parchment paper) lined cookie sheet. Try to keep the cookie size uniform for even baking.  Continue until you have rolled all the dough into balls and placed on the baking sheet.  Keep them approx. 3 inches apart as they do spread.
8. Place into a preheated 350 F oven (center rack) and bake for 18 to 19 minutes until the cookies are set and the bottoms are browned.
9. Then remove the cookies from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 4 minutes to firm up, then transfer to a wire cooling rack.
10. Allow to completely cool and enjoy.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 23 to 25 cookies

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