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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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
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5-10 minutes to thicken.
Step 3
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking powder, ground cinnamon, and salt. Mix well.
Step 4
Add the thickened flax egg, melted coconut oil, and vanilla extract to the dry ingredients. Stir until a cohesive dough forms.
Step 5
Fold in the dried cranberries and chopped walnuts, ensuring they are evenly dispersed throughout the dough.
Step 6
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.
Step 7
Gently flatten each cookie with the back of a spoon for even baking.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 9
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.
Step 10
Enjoy your vegan and gluten-free cranberry walnut oatmeal cookies!
Nutrition Facts
| Serving size | (748.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3313.4 |
| Total Fat 182.3g | 0% |
| Saturated Fat 74.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1045.8mg | 0% |
| Total Carbohydrate 418.8g | 0% |
| Dietary Fiber 41.8g | 0% |
| Total Sugars 265.7g | |
| Protein 52.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 364.9mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 978.9mg | 0% |
Source of Calories