I know. I know. I justtt shared a cookie recipe on the blog a few weeks ago, yet here I am with another one today. Some would call this overkill, but let’s be real. Cookies are basically a food group to me. In fact, I’m actually surprised I lasted this long to share these vegan cranberry orange oatmeal cookie sticks with you.
If you’re wondering what cookie sticks are, you can join the club. I’m not really sure if they’re an actual thing and if these even qualify. But I couldn’t think of anything else to call them. They’re made from cookie dough and are long, thin, crunchy and stick-like. So I borrowed the term from Rachel and my version of cookie sticks were born.
To be honest, when I checked out the ingredients for this week’s recipe challenge, cookie sticks were the last things on my mind. This week’s ingredients were steel cut oats, orange blossom TeaZen and dried cranberries.
My first inclination was to make cranberry orange oatmeal, but I really didn’t want to share four breakfast recipes in a row. I thought of oatmeal cookies next but I have one of those coming your way soon so that was out as well. So finally, I decided on cookie bars.
If you recall, I attempted to make cookie bars once before and ended up with oatmeal bars instead. Although they tasted amazing, they definitely weren’t what I was looking for and I’ve been meaning to give cookie bars a try ever since.
Vegan Cranberry Orange Oatmeal Cookie Sticks
I had high hopes for this recipe but in the end, my cookie bar dreams were crushed yet again. Instead of being soft and chewy like cookie bars should be, these were crunchy and a bit drier. Sort of like biscotti, but without the second baking.
I wasn’t mad, though, because they were damn good.
These vegan cranberry orange cookie sticks are slightly crunchy (read: crispy but not hard AF) and are the perfect combination of sweet and tart thanks to the orange/cranberry combo. Plus they’re super simple and are ready in half the time it takes to make actual biscotti. Not bad for an accidental substitute if you ask me.
If you’re a fan of these cookie sticks, I’d love it if you could head over to Progressive Nectar when voting opens on Friday and vote for me. If my photo gets the most likes I win a prize & you have a chance to win too.
Here’s how to vote:
- Go to @progressivenectar & follow
- Find my photo of these cookie sticks, like and comment on it
- If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too
Oh, and if you make these cookies, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it #ExSlothEats on Instagram!
- 1 cup + 4-6 tbsp light spelt flour
- ½ tsp baking soda
- a pinch of salt
- ½ tsp citrus zest (optional)
- ½ cup coconut oil, softened but not melted
- ⅓ cup agave nectar
- 1 full dropper orange blossom TeaZen*
- 2 tbsp steel cut oats
- ¼ cup dried cranberries
- Preheat oven to 350F, line an 8x8 baking dish with parchment paper and set aside
- In a medium bowl, whisk together 1 cup spelt flour, baking soda, salt, and zest
- Cream the coconut oil until light and fluffy then add in the agave and TeaZen and beat together until well combined
- Add dry ingredients to the wet ingredients and continue to beat with an electric mixer until moist cookie dough clumps begin to form. If the batter looks to wet, add more flour 1 tbsp at a time, but no more than 6 tbsp extra
- Gently fold the oats and cranberries into the batter
- Transfer to prepared baking dish and press evenly into the pan with your fingertips
- Bake for 15-20 minutes or until the edges are golden brown and a toothpick inserted into the centre comes out clean
- Remove from the oven and place on a wire rack to cool completely. Will firm up as it cools
- Once cooled, remove from the pan and slice into 12 'sicks'
- Serve with coffee, tea or dairy-free milk
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What about you?
- What’s one recipe you just can’t seem to get right?
- Have you ever made cookie sticks before?