Milk Allergic/Sensitive Recipes: Orange Cranberry Cookies
I have never before experimented with baking. All the chemistry just about has me at wits end. Actually, I take that back: I once tried a loaf of wheat bread without a recipe… it was ugly. So I took this recipe for dairy-free chocolate chip cookies and modified it heavily to come up with Orange Cranberry Cookies. I would like for the orange flavor to be more pronounced and the texture to be a little stiffer, but over all these were an incredible success 🙂
Orange Cranberry Cookies
- 1/2 C orange juice
- 4-6 oz craisins
- 1/2 C Earth Balance Spread (or similiar non-dairy margarine)
- 1/2 C Earth Balance Shortening (I think any non-dairy shortening would work fine)
- 1/2 C Brown Sugar
- 1/2 Sugar
- 1/2 C Orange juice
- 2 1/4 C flour
- 1 1/2 C old fashioned oats
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- (1/2-1 Cup walnuts, almonds or pecans might be lovely too)
- (1/2-1 tsp orange zest would probably make them delightfully orangey)
- Preheat oven to 350
- Soak craisins in OJ until plump. (If you’re in a pinch, you can microwave the craisins/oj in short bursts until the craisins the liquid is absorbed, but you should refrigerate the dough for a little while before baking)
- Beat margarine/shortening and sugars until fluffy.
- In a separate mix bowl, milk flour, oats, salt, and baking soda (and orange zest).
- Alternate adding the flour mixture and remaining 1/2 cup of OJ to the cookies.
- Stir in craisins (and nuts)
- Bake for 9-12 minutes until the middle is slightly set and comes clean when a toothpick is inserted into them.
- Let cool on the baking sheets.