Kathy’s Orange-Cranberry Oatmeal Cookies

When I was a kid my favorite thing to make in the kitchen was cookies — in fact, I think my first cookbook was a cookie cookbook!

Some things never change, and I still love making cookies! I hope you enjoy this recipe for Orange-Cranberry Oatmeal Cookies as much as I do.

Bright, citrusy orange zest gives these oatmeal cookies an especially nice flavor. (Make sure your orange is organic, of course).

Happy baking!


1/2 cup One Degree Organics Sprouted Quick Oats
3/4 cup One Degree Organics Sprouted Spelt Flour
3/4 cup additional One Degree Organics Sprouted Spelt Flour or organic all-purpose white flour
1 tsp aluminium-free baking powder
1/2 tsp sea salt
3/4 cup organic dried cranberries
1 cup walnuts, coarsely chopped
1/2 cup sunflower oil (or another mild-flavored non-GMO oil)
1/2 cup brown rice syrup
1/2 cup orange juice
Zest of one orange, grated
1 tsp vanilla extract
1 Tbsp peeled and finely grated fresh ginger (optional)


Preheat the oven to 350 degrees F. While you wait, line two baking sheets with parchment paper.

In a medium-to-large bowl, mix the dry ingredients. In a small bowl, whisk together the wet ingredients. Gently stir wet ingredients into your dry ingredients to make 3 cups of oatmeal cookie batter.

Transfer heaping tablespoons of dough to baking sheet, leaving at least an inch of space between the cookies (they’ll spread out as they bake).

Bake cookies until their edges and undersides are quite golden. (Approximately 8 – 10 minutes, depending on your oven).

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