These soft and chewy cranberry chocolate chip oatmeal cookies are a perfect treat for Thanksgiving or Christmas. Everyone expects to eat cranberries for the holiday, so why not serve the slightly tart berries in a delicious cookie ?
My little granddaughter came to visit and the first thing she said to me was, " Let's bake cookies".
I thought about what I had in my pantry and decided to bake these cranberry chocolate oatmeal cookies. It's a fairly common recipe that is sometimes made with white chocolate chips or the dark chocolate chips. I had the latter in the house.
These quick and easy cookies also make a nice addition to your Christmas Cookie repertoire. No mixer is needed; you just stir the ingredients with a large spoon. They are very festive because they are full of red dried berries and rich chocolate. Unlike highly processed cookies, these winners are made from real food with whole grain nutrition. I always feel better serving my grandkids something that is wholesome.
In addition, these snacks meet gluten free and vegetarian standards.
Question: Are all oats gluten free?
Answer: No, only gluten free certified oats are considered gluten free (read why)
Author: Judee Algazi
Prep Time: 10 minutes
Bake Time: 10 minutes ( don't over bake)
Oven: 350 degrees
Ingredients:
3/4 cup of gluten free flour)
2 eggs, beaten
1/2 cup of olive oil or melted coconut oil
1 1/2 cups of certified gluten free rolled oats (I get mine at Trader Joe's)
1/2 cup of coconut crystals (or any sweetener of your choice) ( more if you like it sweet)
1 tsp vanilla
1/3 cup dried cranberries
1/3 cup chocolate chips (DF )
1/2 teaspoon of baking soda
1/4 cup freshly squeezed orange juice
1/2 teaspoon of orange zest ( from an organic orange)
Instructions:
Preheat oven to 350 degrees
Mix dry ingredients ( flour, oats, coconut crystals, salt , baking soda, orange zest) in a small bowl.
Combine the wet ingredients ( olive oil, eggs, vanilla, orange juice)
Add the dry ingredients to the wet ingredients and mix well with spoon.
Fold in the chocolate chips and dried cranberries.
Cover a cookie sheet ( or two) with parchment paper . Drop spoon size balls onto the paper and bake for just 10 minutes. Remove cookies and place them on wire racks to cool before eating.
My Notes: If you do not use the coconut flour and choose to use a different gluten free flour or regular flour, only use 2 eggs instead of 3. Coconut flour requires more liquid.
 |
| Sometimes you just want milk and cookies , even if its almond or coconut milk |
Another healthy gluten free cookie that I make:
Healthy Oatmeal Raisin Breakfast Cookies ( sweetened with fruit only)
Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
Author: Judee Algazi
Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments
Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost
Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost
