Gluten-Free Cranberry Almond Oatmeal Cookies (Vegan)
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!
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
Note 1: to make the flax egg, combine the ground flaxseed and water and stir to combine. Let sit for 5 minutes before using.
Note 2: 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. See Baking with Gluten-Free Flour for more information.
Top Tips
- 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
Serving: 1 cookieCalories: 129kcalCarbohydrates: 18gProtein: 2gFat: 6gSodium: 114mgFiber: 2gSugar: 12g
Nutritional information shown is an estimate only.
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