Description
Gluten Free Oatmeal Cranberry Cookies are a delightful treat that combines the chewy goodness of oats with the tartness of cranberries, creating a perfect balance of flavors. These cookies are not only gluten-free but also easy to make, making them ideal for any occasion. Enjoy them warm with a cup of tea or share them at your next gathering for a nostalgic touch that everyone will love.
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup dried cranberries (unsweetened)
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mix gluten-free rolled oats, almond flour, baking soda, and salt.
- In another bowl, whisk together melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
- Combine wet ingredients with dry ingredients and fold in dried cranberries.
- Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets about two inches apart.
- Bake for 12-15 minutes until golden brown. Allow cooling on the baking sheet for five minutes before transferring to wire racks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 128
- Sugar: 5g
- Sodium: 42mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 18mg