Chocolate Chip Oatmeal Cookies with Fresh Cranberries (Gluten Free).
Kelly Roenicke
These chewy chocolate chip oatmeal cookies are made festive with the addition of fresh cranberries.
Prep Time 10 minutes mins
Cook Time 11 minutes mins
Total Time 21 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 24
Calories 118 kcal
Prevent your screen from going dark
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Prepare the flax seed egg replacer: put the ground flax seed and water in a small bowl and let it sit for a few minutes until it becomes a gel.
Combine the gluten free flour blend, baking soda, and sea salt in a bowl and set aside.
Cream the vegan buttery spread and sugars together until light and fluffy. Add the vanilla extract and flax seed egg replacer and mix on medium speed.
Continue to mix and add the dry ingredients a little at a time. Mix until combined.
Stop the mixer and stir in the gluten free oats, chocolate chips, and cranberries. Stir well.
Drop the dough by tablespoonfuls onto the prepared cookie sheet.
Bake at 350 degrees F for about 9-11 minutes. Let cool on the cookie sheet for a few minutes before moving to a wire rack.
Repeat with remaining dough.
Store these cookies in an airtight container for up to three days.
You can freeze these cookies in a freezer bag for up to three months.
Calories: 118kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 2gSodium: 103mgPotassium: 11mgFiber: 1gSugar: 12gVitamin A: 180IUVitamin C: 0.4mgCalcium: 18mgIron: 0.8mg
Leave a comment below and tag @prettybeeblog on instagram!