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
AuthorJennifer LeighCategoryDessert, SnacksA 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.
Prepare baking sheet with parchment paper. Warm oven to 350 F.
Using electric mixer, blend softened butter with coconut sugar until light and puffy.
Mix in pasture-raised egg and organic vanilla extract.
While mixer is running, sprinkle in sea salt and baking soda.
Once batter is mixed well, add in gluten free flour and rolled oats.
Fold in dark chocolate chips and chopped cranberries.
Drop 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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