Gluten Free Vegan Cranberry Orange Chocolate Chip Cookies — chewy, bright cookies made with fresh orange zest, tangy dried cranberries and plenty of dark chocolate chips.
For years I struggled with dairy sensitivity. I knew dairy upset my stomach, but I kept giving in to desserts and ice cream because good dairy-free options were hard to find. After my son was born seven years ago I had a blood food allergy test with a naturopath and learned I was highly sensitive to dairy, gluten and eggs. That diagnosis made the transition to a restricted diet feel real and, at first, difficult.
After a short pity party I decided to approach the change positively and focus on what I could eat. Embracing new ingredients and recipes helped me discover many satisfying dairy-free alternatives and treats.
If you’ve never tried going dairy free, there are supportive programs and resources to help. Some brands and communities offer challenges, shopping guides and tips to make the shift easier while sharing recipe ideas and encouragement.
Now, about these cranberry orange chocolate chip cookies — one of my favorite flavor combinations. The bright orange zest, the chewy, tart cranberries and the rich dark chocolate chips play wonderfully together. These cookies are dairy-free, gluten-free and egg-free, yet still soft, chewy and full of flavor.
There are so many delicious dairy-free products available now: ice creams, frozen desserts, alternative milks, creamers and yogurts. With better options, it’s easier to satisfy cravings without dairy.
- 1 1/2 cups Sarah’s gluten free flour blend
- 1 cup certified gluten free quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup cane sugar
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup coconut oil, melted
- 3 teaspoons orange zest
- 1/4 cup unsweetened coconut milk or almond milk
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips
- 1/2 cup dried cranberries
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten free flour blend, quick oats, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the cane sugar, brown sugar, melted coconut oil and orange zest until well combined.
- Add the coconut or almond milk, maple syrup and vanilla. Mix until creamy. Stir in the flour mixture until just combined. Fold in the dairy free chocolate chips and dried cranberries.
- Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheet. Slightly flatten each cookie with your fingers.
- Bake for 11–13 minutes, until the edges are golden brown and the centers are still soft to the touch.
- Transfer cookies to a cooling rack to cool completely. Store in an airtight container.
This post was sponsored. All opinions are my own.