Gluten Free Oatmeal Chocolate Cranberry Cookies
November 6, 2020
A gluten free, fall treat all will enjoy! These moist, soft cookies are popping with flavor from the combination of dark chocolate, oatmeal and fresh cranberries. Eat warm with a cup of almond milk for a healthy dessert.
Gluten free, can be made dairy free
- Prep: 15 mins
- Cook: 10 mins
- Yields: 27 cookies
Ingredients
1/2 cup Softened, butter, ghee, palm shortening or coconut oil
3/4 cup Organic Coconut Sugar
1 cup Bob's Red Mill Gluten Free Flour
1 cup Certified Gluten Free Rolled Oats
Directions
1Prepare baking sheet with parchment paper. Warm oven to 350 F.
2Using electric mixer, blend softened butter with coconut sugar until light and puffy.
3Mix in pasture-raised egg and organic vanilla extract.
4While mixer is running, sprinkle in sea salt and baking soda.
5Once batter is mixed well, add in gluten free flour and rolled oats.
6Fold in dark chocolate chips and chopped cranberries.
7Drop batter in tablespoon sized balls onto prepared cookie sheet. Bake for 10 minutes or until lightly golden brown. Let cool on rack.
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