Nothing says holidays more than a cup of hot cocoa and fresh baked cookies. These cookies have that old fashion oatmeal cookie flavor but with a twist. The sweet-tart flavor of the cranberry mixed with the rich chocolate flavor is sure to be a hit. Great to serve guests, wrap up and give for gifts or just enjoying yourself!!
Click the PLAY button below to hear me walk you through the steps of how to make these oatmeal cranberry chocolate chip cookies.
- Toss all the ingredients into a large bowl. Make the flax egg (egg replacement if you cannot eat eggs) and set aside for 5 minutes or until it forms a gel-like consistency. Add the egg replacement to the dough and mix well.
- Portion the dough onto golf ball sized cookies onto the baking sheet and bake away.
Note: I’ve included a recipe for chocolate drizzle to be used just before serving if you would like to make your cookies a little fancier.
These healthy oatmeal cranberry cookies are just as delicious if you use dried cherries instead of cranberries so feel free to swap them in if desired.
If you don’t love chocolate, these cookies would be just as good if you swap the chocolate chips for your favorite chopped nuts.
Gluten-free cookies are ideal for the holidays so you can wrap these up in parchment paper with a red ribbon and bring them to your holiday parties.
These cookies have that old fashion oatmeal cookie flavor but with a twist. The sweet-tart flavor of the cranberry mixed with the rich chocolate flavor is sure to be a hit.
- 1 Tbsp ground flaxseeds
- 3 Tbsp water
- 1 1/2 c gluten-free oat flour
- 3/4 c gluten-free rolled oats
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 c plus 2 Tbsp maple syrup
- 5 Tbsp coconut oil
- 1 1/2 tsp pure vanilla extract
- 1/2 c chopped dried cranberries
- 1/4 c gluten-free, dairy-free mini chocolate chips
- 1/2 c gluten-free, dairy-free mini chocolate chips
- 1 1/2 Tbsp coconut oil
- pinch of sea salt
Preheat oven to 350 degrees F.
Prepare a large rimmed baking sheet with a piece of parchment paper and set aside.
Mix together ground flax seed and purified water, set aside for 5 minutes until the mixture forms a gel-like consistency.
In a large mixing bowl, mix together oat flour, rolled oats, baking soda, cinnamon and sea salt, dry ingredients.
Combine in small bowl ground flax seed mixture, maple syrup, coconut oil and pure vanilla extract, wet ingredients. Add the wet ingredients to dry ingredients in large bowl, as well as dried cranberries and mini chocolate chips, mix well.
Form cookie dough into balls about golf ball size and place on prepared baking sheet. Then flatten with damp fingertips. Bake for 14-17 minutes or until edges turn golden brown.
These will keep on the counter in an airtight container for up to 3 days and in the fridge for a week.
Prepare another baking sheet with a piece of parchment paper and placed baked cookies on it, set aside.
In a small saucepan with a glass bowl (acting as a double boiler) on low heat, add chocolate chips, coconut oil, and sea salt. Stir until melted and smooth.
Pour into zip lock bag and snip a tiny corner off. Drizzle back and forth across the top of the cookies to be served.