Cranberry Walnut Oatmeal Cookies Vegan Gluten Free Recipes

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

Cranberry Walnut Oatmeal Cookies {Gluten Free + Refined Sugar Free + Dairy Free} image

These oatmeal cookies are a healthier take on a favorite holiday flavor combo: cranberry + walnuts. Perfect as part of a Christmas cookie tray or as a treat!

Provided by Marie

Time 40m

Number Of Ingredients 11

Ingredients

1 3/4 cup oats
3/4 cup almond flour
1/4 cup tapioca flour (or arrowroot starch)
3/4 cup coconut sugar (or brown sugar)
1/4 teaspoon baking soda
3/4 teaspoons sea salt
1/2 cup coconut oil (liquified)
1 large egg
2 teaspoons vanilla extract
1/2 cup walnuts (chopped finely)
1/3 cup dried cranberries

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.

Nutrition Facts : ServingSize 1 cookie, Calories 178 kcal, Carbohydrate 16 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 136 mg, Fiber 1 g, Sugar 6 g

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

Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) image

This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)

Provided by worldmom12

Categories Drop Cookies

Time 24m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

Ingredients

2 cups rolled oats (choose certified gluten-free oats if baking gluten-free)
1 cup dried cranberries (or dried fruit of choice)
1 cup walnuts, toasted and chopped
1 1/2 cups bananas, mashed, very ripe (about 3 medium)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda

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).

DRIED CRANBERRY-WALNUT OATMEAL COOKIES

Dried Cranberry-Walnut Oatmeal Cookies image

This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are just set, where the center of the cookie still looks a little wet.

Provided by Karen..

Categories Drop Cookies

Time 18m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup stick Butter Flavor Crisco or 3/4 cup crisco butter flavor shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 3/4 cups rolled oats (quick or old-fashioned, see notes in description)
1 -1 1/2 cup dried cranberries
1 -1 1/2 cup walnut pieces

Steps:

Heat oven to 375°F.
Combine 3/4 cup shortening and sugars in large bowl.
Beat at medium speed with electric mixer until well blended.
Beat in eggs and vanilla until well blended.
Combine flour, baking soda and salt in small bowl.
Stir into creamed mixture; mix well.
Add oats, dried cranberries and walnuts.
Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
Bake at 375°F for 8 minutes or until firm and light brown.
Cool on cookie sheets 4 minutes; transfer to cooling rack.

Nutrition Facts : Calories 67.5, Fat 3.5, SaturatedFat 1, Cholesterol 6.4, Sodium 28.5, Carbohydrate 8.2, Fiber 0.5, Sugar 4.5, Protein 1

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