Makes 36 cookies

• 1.5 cups flour
• 2 cups rolled oats
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 1 cup brown sugar
• 8 Tbsp melted butter* 
• 2 tsp vanilla extract
• 2 eggs, room temperature*
• 1 Tbsp orange zest
• 1 cup dried cranberries

1. Line baking sheet with parchment paper and preheat oven to 350°F.
2. Mix flour, oats, baking powder, cinnamon, nutmeg, and salt in a large bowl.
3. Beat butter (or butter substitute) and sugar with mixer until creamed (about 1–2 minutes on medium speed).
4. Add eggs, (or egg substitute) vanilla extract, and orange zest to creamed mixture and mix until combined.
5. On low speed, add in the dry ingredient mixture until just combined (don’t overmix!).
6. Fold in cranberries.
7. Divide dough into 36 balls and place on lined cookie sheet about 2 inches apart. Bake for 12 to 15 minutes
8. Cool on the baking sheet for 5 minutes, then enjoy!

Want something sweeter? Add your favorite type of chocolate chip to the batter when folding in the cranberries.

*For vegan cookies, replace the following ingredients:

• Butter -> Use same amount of applesauce or melted coconut oil

• Eggs -> Per egg, mix one tablespoon of milled flaxseed mixed with 3 tablespoons of water; set aside for a few minutes until thickened.

Per cookie:

Calories: 81: total fat: 3.2g; saturated fat: 1.8g; cholesterol: 16g; sodium: 39mg; total carbohydrate: 11.6g; dietary fiber: 0.8g; protein: 1.5g; vitamin D: 3mcg; calcium: 23mg; iron: 1g; potassium: 66mg