Gluten Free Cranberry Oatmeal Cookies


Ingredients:

  • 5 tablespoons butter, soft
  • ½ cup brown sugar
  • ¼ cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¾ cup all-purpose gluten-free flour, I use Bob's Red Mill 1-to-1
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups gluten-free old-fashioned whole rolled oats
  • ½ cup dried cranberries

YIELD: 18 cookies

Nutrition Information:

  • Per Cookie
  • Calories - 83kcal
  • Total Fat - 3.6g
  • Carbohydrates - 11g
  • Dietary Fiber - 1g
  • Total Sugars - 10g
  • Protein - 1.3g

DIRECTIONS:

Preheat oven to 350°F.

In a mixer with paddle attachment, beat butter, both sugars, and vanilla until combined.

Add egg and beat until well combined and starts to get fluffy.

Add the flour, baking soda, and salt and beat until the flour is fully incorporated.

Stir in the oats and dried cranberries.

Scoop out the dough with a cookie scoop, drop two inches apart on to a parchment paper lined cookie sheet.

Bake for 8–10 minutes, rotating halfway through baking, until the cookies are light brown and slightly firm to the touch.

Remove from the oven and let cool on the cookie sheet for 2-3 minutes and then transfer to a cooling wrack.

Store cookies in an airtight container for 2-3 days at room temp or 5-7 days in the refrigerator.

The recipe was adapted from the original by the Gluten Free Palate.

These are a great quick treat to whip up anytime, I sometimes swap out the cranberries for pecans, chocolate chips, raisins, peanut butter chips and other yummy bits.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.