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Oatmeal Cranberry Orange Glaze Holiday Cookies

December 23, 2013 By Jessica

Even though we celebrate Chanukah, which was weeks ago, I am always baking cookies during this time of year. Dozens and dozens of cookies that I give as gifts. It definitely makes baking easier when I make the cookie dough for each recipe a week ahead of time and freeze.

I wrap each dough separately in wax paper and drop it into a freezer bag for freezing. I label each bag and put the date on it (who can remember?) then continue a week later with the easy part-scooping and baking.

I baked three holiday cookies this week that I think you will love. Ginger Cookie dipped in Dark Chocolate (vegan), this Oatmeal Cranberry Cookies with Orange Glaze, and Red Velvet Crinkle Cookies (both with vegan option).

While it does knock me out to have these baking marathons, and feel like a sugar junkie tasting everything, I do love it.

I love when cookies come out of the oven, and my boy’s smiles when they come home to the heavenly smell of cookies baking in the oven. There is nothing better than walking into a home of fresh baked goodies. Well, maybe eating them. Yep, I ate lots of them, with my family joining in over the kitchen counter. Who can wait to sit at the table, we just go right at it off the cooling rack. We’re such vultures here!

But the real reason I bake so much is to give homemade goodies to the people I care about; a way to say thank you to the teachers, aides, caregivers, therapists, friends, holiday party hostesses, etc. The long list of people who are a valuable part of our lives.

I could go out and buy something, since some of the people I give gifts to are not gluten free or dairy free or vegan, but I think there is something special about taking the time to  make something they will enjoy. Craft stores sell some pretty food packaging for cookies and have those pretty tins that can be reused with a hand written note will make anyone feel special.

The cookies I baked for giving were oatmeal cranberry with orange glaze (recipe below), ginger cookies dipped in dark chocolate, and red velvet crinkle cookies. Those I will send out in other posts. Not very tech savvy to link them all separately under the home page and print separately.

Let me know which recipe you sampled, I would love to here your comments. Season’s Greetings…enjoy!

 

Makes 4 dozen cookies

Note: Dough can be frozen in an airtight container up to a month

 

Ingredients:

1/2 cup millet flour
1/2 cup coconut flour
1/2 cup tapioca
1/4 cup organic sweet white rice flour – total weight of flour blend should be 8 ounces
1 teaspoon aluminum free baking powder
1 tablespoon organic ground cinnamon
1/4 teaspoon kosher salt
3/4 stick (3 ounces) Earth Balance Non-Dairy Soy Free spread
2 tablespoons coconut oil, room temperature
1 cup firmly packed organic light brown sugar
1/2 cup organic evaporated cane sugar
4 organic large eggs (see vegan option below)
2 tablespoons oil (I use sunflower oil)
1 tablespoon pure vanilla extract (I use Nielsen-Massey)
zest of 1 medium orange (about a heaping teaspoon)
2 cups gluten-free rolled oats (I use Bob’s Red Mill Certified Gluten Free Oats)
1 cup sweetened dried cranberries

vegan option:  1/4 cup organic applesauce (preferably chunky)

Glaze:

3 cups organic powdered sugar
5 tablespoons vanilla coconut milk
1 teaspoon orange extract (I use Nielsen-Massey)
1/2 teaspoon vanilla bean paste or vanilla extract (I use Nielsen-Massey)

For the cookie:

Note: If you have frozen your dough, thaw in refrigerator overnight then let it sit on your kitchen counter (away from sunlight) for an hour or so until it’s bendable. It should still be cold as you prepare your cookies to bake.

Preheat oven temperature to 375 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, combine all the flours, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer set with a paddle attachment, or using an electric beater, beat the Earth Balance, coconut oil, light brown sugar, and cane sugar on low speed at first then raise to medium (4 on Kitchen Aid), mix about 3-5 minutes until mixture is light beige in color and creamy. Add eggs one at a time, or your vegan option. Add vanilla extract then sunflower oil and orange zest.

Reduce speed to low and gradually add the dry ingredients and rolled oats, beat until combined well (about 1 minute).

Fold in the cranberries.

Place heaping tablespoons of dough on prepared baking sheets, spacing about 2 inches apart. I did not press my cookies down as I like them to look like a cluster with the glaze on top; press down slightly if you like a flatter cookie.

Bake 13-15 minutes, until the bottoms have browned lightly, the tops will look lighter than bottoms of the cookies. They will continue to bake during the cooling stage.

Let the cookies cool on the baking sheets for 10-15 minutes before transferring onto wire cooling racks. Cool completely before glazing (I wait about an hour).

For the glaze:

In a medium bowl, combine all ingredients using a hand mixer until glaze is completely smooth. Let it chill in the refrigerator for 20-30 minutes. Stir well before using. If you find it’s too thick to make pourable, add 1 teaspoon of coconut milk, or more as needed. It should not be too thin.

Place the parchment baking sheets you used under the wire cooling racks (to catch drips). Using a spoon or fork, drizzle glaze in one direction then the other direction for a criss-cross pattern, or however you like.

You will have some glaze left over. The glaze will keep well tightly stored in the refrigerator for up to a week.

gluten free dairy free oatmeal cranberry cookies

Chill glazed cookies for 1-2 hours before serving.

These refrigerate well in an airtight container for a week, or freeze for 2 weeks.

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Filed Under: cookies, dessert, entertaining, holiday Tagged With: cookies, dairy-free, dessert, entertaining, gluten-free, holiday, soy-free, vegan-optional

« Sweet Potato Latkes
Red Velvet Crinkle Cookies »

Comments

  1. klishe t. says

    October 17, 2014 at 9:45 am

    I printed these out in plans to make them ASAP and when I did it asked me if I wanted to include the photos. YES, please. Thank u, Jessica
    Reply
  2. Donna says

    November 24, 2014 at 9:43 pm

    I cannot find the sour cream brand you mention. Is there another option? I would love to make the dough to freeze this weekend. I usually begin freezing doughs then for holiday baking and think these cookies are so festive looking.
    Reply
    • Jessica says

      November 25, 2014 at 9:06 am

      You can substitute with coconut yogurt, but only have the amount of the sour cream is needed and 1 teaspoon of apple cider vinegar. I like your thinking - planning way ahead is just they way I like to do things too!
      Reply
  3. Nina says

    December 7, 2014 at 5:56 pm

    I made these today using applesauce (am vegan), I noticed my cookies were flatter and more golden than yours (guess because yours have egg). When I tried one without glaze it tasted moist. A little crumbly, which I prefer over dense and gummy. Just wanted to tell you we love your recipe and want to try your other vegan cookie recipes :)
    Reply
    • Jessica says

      December 7, 2014 at 8:03 pm

      Thank you Nina, and glad you enjoyed them! Yes, the cookies pictured are with egg.
      Reply
  4. Liz says

    December 18, 2014 at 8:53 am

    I used Pamela's gluten free all purpose flour for this and they came out so pretty! Ready to glaze soon...How do you suggest I pack them? I'm giving them as gifts and don't want to shmush the glaze. Thanks!!
    Reply
  5. Jessica says

    December 13, 2015 at 2:51 pm

    A few things come to mind...let's see, could it be 1. the oatmeal and cranberries haven't been added yet? 2. flour not measured (8 oz or 227 grams), scooped and leveled instead? Sometimes this can vary depending on how compressed when measured. 3. the earth balance spread possibly very soft? If it is still too runny after checking those things, I suggest adding a 1/4 cup (38 g) tapioca starch to help firm it up. If you are still having issues, add 1/8 cup (26 g) white rice flour. Hope this helps, sorry it's not working out. Let me know how it goes...good luck!
    Reply

Trackbacks

  1. Red Velvet Crinkle Cookies says:
    September 9, 2014 at 3:32 pm
    […] conclude my Oatmeal Cranberry cookie post, here is the next recipe of my holiday cookie trio. This red velvet crinkle cookie recipe was new […]
    Reply
  2. Ginger Cookies dipped in Chocolate says:
    September 9, 2014 at 3:34 pm
    […] last of three from my trio of holiday gift cookies that I had given for Christmas… Here are the Oatmeal Cranberry Orange Glaze and Red Velvet Crinkle […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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