Both gluten-free and vegan, these oatmeal cookies are loaded with dried cranberries, slivered almonds, shredded coconut, and spiced with a touch of cinnamon. They're perfect for the holiday season!
Classic oatmeal cookies made allergy friendly and dressed up for the holiday season! Packed with dried cranberries, slivered almonds, shredded coconut, and spiced with a touch of cinnamon, these cookies are bursting with festive flavours. They're both gluten free and vegan (dairy free and egg free), but no one will ever notice the difference.
Soft and chewy, with crisp edges, these gluten-free cranberry oatmeal cookies are sure to become a holiday favourite.
If you like oatmeal cookies, you should also try my gluten-free oatmeal chocolate chip cookies or my gluten-free and vegan oatmeal raisin cookies.
Ingredients
- non-dairy butter
- granulated sugar
- brown sugar
- flax egg (ground flaxseed and water)
- water
- vanilla extract
- gluten-free all-purpose flour blend
- cinnamon
- baking powder
- baking soda
- salt
- old-fashioned rolled oats, certified gluten free
- dried cranberries
- slivered almonds
- shredded coconut
See recipe card for quantities.
Ingredient Notes
Dairy-free butter substitute: This recipe is pretty flexible in terms of which brand/type of non-dairy butter substitute you use. You can use a butter stick-type substitute, or a margarine-type substitute. I use vegan Becel.
Old fashioned rolled oats: If you want your cookies to be gluten free, make sure your oats are certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association’s Oats Statement.
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the cookies have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Instructions
- Preheat oven to 350°F (180°C). In large bowl, cream the non-dairy butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the flax egg, water and vanilla extract.
- Add the gluten-free flour, baking powder, baking soda, cinnamon and salt. Stir until combined.
- Stir in the rolled oats.
- Add the cranberries, almonds and coconut.
- Stir until combined.
- Drop by rounded tablespoonfuls, about 2” apart, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. I usually use 2 cookies sheets, with 12 on each to make 24 cookies total.
- Bake for about 12 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Gluten-Free Cookies
Soak your dried cranberries – to make your cranberries plumper, juicer and softer, soak in tepid water for 30 minutes before using.
Don't over bake – if you want cookies that are crisp on the outside and chewy in the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
Storage
Baked cookies: 2 – 3 days in an air-tight container at room temperature.
Unbaked cookies: store the unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Recipe Card
Gluten-Free Cranberry Almond Oatmeal Cookies (Vegan)
Ingredients
- ½ cup non-dairy butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 flax egg, note 1
- 2 tablespoon water
- 1 teaspoon vanilla extract
- ¾ cup gluten-free flour, all-purpose blend (see note 2)
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups old-fashioned rolled oats, certified gluten free
- ½ cup dried cranberries
- ½ cup slivered almonds
- ½ cup shredded coconut
Flax Egg
- 1 tablespoon ground flaxseed
- 3 tablespoon water
Instructions
- Preheat oven to 350°F (180°C). In large bowl, cream the non-dairy butter, granulated sugar and brown sugar until light and fluffy.
- Beat in the flax egg, water and vanilla extract.
- Add the gluten-free flour, baking powder, baking soda, cinnamon and salt and stir until combined.
- Stir in the rolled oats.
- Add the cranberries, almonds and coconut.
- Stir until combined.
- Drop by rounded tablespoonfuls, about 2” apart, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon. I usually use 2 cookies sheets, with 12 on each to make 24 cookies total.
- Bake for about 12 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Notes
- Soak your dried cranberries– to make your cranberries plumper, juicer and softer, soak in tepid water for 30 minutes before using.
- Don’t over bake – if you want cookies that are crisp on the outside and chewy in the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Baked cookies: 2 – 3 days in an air-tight container at room temperature.
- Unbaked cookies: store the unbaked dough balls in an air-tight container in the fridge for up to 3 days or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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