Cranberry Walnut Oatmeal Cookies Vegan Gluten Free
Indulge in the perfect blend of chewy, nutty, and sweet with these Cranberry Walnut Oatmeal Cookies! Vegan, gluten-free, and irresistibly delicious, this recipe is a wholesome twist on classic oatmeal cookies. Made with a base of gluten-free rolled oats and almond flour, sweetened naturally with coconut sugar, and packed with tangy unsweetened dried cranberries and crunchy walnuts, these cookies are a treat that everyone can enjoy. A flaxseed "egg" adds a plant-based touch, while the warm notes of cinnamon take the flavor to the next level. With just 15 minutes of prep time and 12 minutes to bake, these cookies are a quick and easy dessert or snack option. Perfectly soft yet satisfyingly crisp around the edges, they’re ideal for holiday cookie platters, mid-day cravings, or as a guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Almond flour
- 0.75 cup Coconut sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 0.33 cup Coconut oil, melted
- 1.5 teaspoons Vanilla extract
- 0.75 cup Unsweetened dried cranberries
- 0.5 cup Chopped walnuts
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5-10 minutes to thicken.
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking powder, ground cinnamon, and salt. Mix well.
Add the thickened flax egg, melted coconut oil, and vanilla extract to the dry ingredients. Stir until a cohesive dough forms.
Fold in the dried cranberries and chopped walnuts, ensuring they are evenly dispersed throughout the dough.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently flatten each cookie with the back of a spoon for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan and gluten-free cranberry walnut oatmeal cookies!
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
