Cranberry Walnut Oatmeal Cookies Gluten Free Refined Sugar Free Dairy Free Food

CRANBERRY WALNUT OATMEAL COOKIES {GLUTEN FREE + REFINED SUGAR FREE + DAIRY FREE}

Steps:

• Preheat oven to 350F/175C degrees.
• In a large mixing bowl, whisk together oats, almond meal, tapioca or arrowroot starch, coconut sugar, baking soda and sea salt. In a separate mixing bowl, whisk together coconut oil, egg, and vanilla. Mix in wet ingredients into the dry until well combined, then fold in walnuts and dried cranberries. Mix with your hands until the mixture resembles oatmeal cookie dough.
• Chill dough for 30 minutes, then roll into balls (I used a standard ice cream scoop for even sized balls) and flatten with the palms of your hands (they will spread just a little bit). Repeat until you have about 17 cookies. Add to a cookie sheet and bake for 12-14 minutes or until browned around the edges and bottom. Cool on a wire rack for 20 minutes before serving.

VEGAN OATMEAL CRANBERRY COOKIES (SUGAR FREE)

Steps:

• Preheat oven to 375.
• These can be made with just a bowl and a spoon--overmixing will make them spongy, so start by mixing the dry ingredients together and then add syrups, oil, vanilla and cranberries.
• Spoon onto lightly greased, parchment or silpat surface. Bake for 10 or less minutes, until just turning slightly brown on edges--cookies may seem a bit too soft, but they will firm up a bit while still maintaining a good soft moist texture.
• Be careful not to overcook (or yes, they will be dry and hard)!

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)

Steps:

• Preheat oven to 350.
• In a large bowl, combine the oats, cranberries, and walnuts.
• In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
• Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
• Lightly spray cookie sheets with cooking spray or line with parchment paper.
• Drop dough by rounded tablespoonfuls onto prepared sheets.
• Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
• Transfer cookies to wire racks; cool completely.
• Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES

Steps:

• Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
• Use a cookie scoop to drop onto parchment-lined baking sheet.
• Bake at 375°F for 10 to 15 minutes or until browned.

CRANBERRY WALNUT OATMEAL COOKIES

Steps:

• HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
• BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
• BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.