- 1 3/4 cups whole wheat pastry flour*
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup natural creamy cashew butter
- 1/4 cup dairy-free butter or coconut oil*, softened to room temperature
- 1/2 cup brown sugar or coconut sugar
- 1 large egg
- 1 tsp orange flavor
- 1 TBSP freshly squeezed orange juice
- 2 TBS Almond Breeze Vanilla Almondmilk
- 3/4 cup dried cranberries
- Zest of 2 large oranges, divided
- 2/3 cup powdered sugar
- 1/2 TBSP Almond Breeze Vanilla Almondmilk, as needed to thin glaze
- Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
- In a medium bowl flour, baking soda and salt; set aside.
- In large bowl use electric mixer on low-medium speed to cashew butter, softened coconut oil and sugar for about 1-2 minutes until light and fluffy. Add in vanilla, orange extract and egg and mix on slow until combined. Slowly start to incorporate bowl of dry ingredients, add in almondmilk 1 TBS at a time to help dough come together.
- Fold in dried cranberries and one tablespoon of orange zest. Dough will be thick and soft.
- Use small cookie scoop to scoop a heaping ball of dough and place on prepared cookie sheets, leaving about 2-3 inches of room between. You can also use a rounded tablespoon to scoop and roll into ball. Gently flatten cookies a little bit with palm of hand – they don’t spread much.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- While the cookies are cooling, make the glaze: mix together powdered sugar with Almond Breeze Vanilla almondmilk. If mixture is too thick for your liking, add a tiny bit of almondmilk at a time. If mixture is too thin, add more powdered sugar. Drizzle cooled cookies with powdered sugar and top with more orange zest. Allow glazed cookies to set before storing.
- Cookies will stay fresh up to one week at room temperature stored in container with lid.
flour: You may use 1:1 gluten-free all-purpose baking flour (like the light blue bag from Bob’s Red Mill), but you may only need 1 1/2 cups. These cookies were not tested with a grain free flour.
butter vs. coconut oil: If using coconut oil, make sure it is softened and *not* liquid or solid. Use a room temperature egg to ensure even mixing. Using coconut oil may give the cookie dough a more oily feel but the cookies should bake fine.
egg: I did not test these with a vegan egg substitute. Recipe adapted from my Espresso Almond Butter Oatmeal Cookies
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 9
- Sodium: 147
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 9