Citrus-Drizzled Cranberry-Oatmeal Cookies

Sweetened dried cranberries lend color and sweet-tartness to these oatmeal cookies. Make them up to three days ahead, and store in an airtight container.
My colleagues liked a lot these cookies, while I preferred the Polenta thins.

Cookies:

2 cups all-purpose flour (about 9 ounces)
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup coconut oil
1 1/2 tsp vanilla extract
3 tsp of Ener-G egg replacer mixed with 4 tbsp of water (to replace 2 large eggs)
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 tbsp fresh lemon juice
2 tsp grated orange rind

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.

Combine brown sugar, granulated sugar, and coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg replacer; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined.

Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

Yield: 55 cookies

Rating: 4 yums from me and 5 yums from my colleagues.