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Cranberry Orange Cookies

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  • Author: Rebecca Hicks
  • Total Time: 25
  • Yield: 3 1x


A bright and flavorful holiday cookie that you will love!


  • 1 cup coconut oil, softened*
  • 1 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 Tbsp orange zest
  • 2 Tbsp orange juice
  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup cranberry sauce**


  1. Preheat oven to 350. Prep some cookie sheets by lining with parchment paper or spraying with nonstick spray.
  2. In a large bowl, beat together the coconut oil and sugar. Beat in the egg and vanilla. Add the orange zest and fresh orange juice and stir to combine.
  3. In a separate bowl, mix together the all purpose flour, whole wheat flour, baking soda, baking powder and salt.
  4. Slowly add the dry ingredients to the wet ingredients, stirring constantly.
  5. Mix in the cranberry sauce and chocolate chips.
  6. Scoop 1 inch rounds of dough onto the prepped cookie sheets. Bake for 10 minutes, or until cookies are firm and golden brown.
  7. Remove from the oven and cool on the pan for 2 minutes. Gently remove from the pan and finish cooling on a cooking rack.
  8. Store in an airtight container for up to a week!


  • *To soften the coconut oil, scoop out 1 cup of the solid coconut oil into a microwave safe dish. Microwave for 10 seconds, or until softened, but not liquid.
  • **Make your own cranberry sauce by boiling 2 cups of fresh cranberries, 1/2 cup sugar and 1/2 cup water until a thick sauce has formed. Let it cool before adding to the batter.
  • Prep Time: 15
  • Cook Time: 10