I had a craving for cranberry and orange and didn’t have enough time to make this delicious Orange Cranberry Pecan cake that my sister would bake, or to figure out how to make it without using sour cream.
So I opted to try making some Almond Cranberry Orange cookies – gluten dairy and egg free – and they turned out so well, I have to share!
Almond Cranberry Orange Cookies – Gluten, Dairy and Egg Free (Vegan)
½ cup grape seed oil
¾ cup coconut palm sugar
1 flax egg (3 tbsp water to 1 tbsp ground flax meal, mixed together and let stand for 10 minutes)
1 ¼ cup gluten-free flour (I use a mix of 1/2 cup tapioca, 1/2 cup sorghum, 1/4 cup almond meal)
1 tsp orange zest
2 tsp freshly-squeezed orange juice
¼ tsp baking soda
¼ teaspoon sea salt
½ cup dried organic cranberries
½ cup chopped almonds
Preheat oven to 375. Line a baking sheet with parchment paper.
Cream together sugar and oil in the bowl of your stand mixer. Add the flax egg, orange zest and orange juice. Beat in the flours, baking soda, and salt, followed by the cranberries and almonds.
Scoop the dough onto the prepared cookies sheets and flatten slightly (the cookies will not spread). Bake 10-12 minutes or until golden on the edges and still soft in the middle.
Cool cookies several minutes before removing to a cooling rack.