Gluten-free Oatmeal Cranberry Cookie Recipe
Our cookies are mixed with love by Sweet Loren’s and we bake them fresh each morning.
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Ingredients
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Dry Ingredients
Wet Ingredients
Mix-ins
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) to ensure it is ready for baking.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, baking soda, cinnamon, and salt. Stir well to ensure the dry ingredients are evenly mixed.
- 3
Mix Wet Ingredients
In another bowl, whisk together the melted coconut oil, brown sugar, maple syrup, vanilla extract, and the egg until smooth and creamy.
Combining Ingredients
- 4
Combine Mixtures
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to overmix.
- 5
Add Mix-ins
Fold in the dried cranberries and chopped walnuts until they are evenly distributed throughout the cookie dough.
Baking
- 6
Scoop Cookies
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- 7
Bake Cookies
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
- 8
Cool
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
