Chewy Cranberry Oat Cookies

Let’s be honest, we all hit a creative mind block sometimes. Mine was about a month ago when I was preparing a list of what cookies I was going to make to share with my family over the Christmas holidays. I knew I wanted to make 3 different cookies and searched what felt like 100 different healthy food blogs in hopes for some inspiration. I landed on a few, saved the recipes, cross-referenced the ingredient list and was ready to go.

The first two cookies turned out ok, not bad but not amazing either – definitely did not look like the pics, which annoys me because I’m someone who follows instructions to a “T”. Two hours and two cookie variations in, I thought I’d give my cookie recipe making a try and say “to heck with Google.” My creative baking hat was on and there were only a few hours left in the day to get this third cookie type done!

I reviewed my ingredients, assessed my cookie priorities (dairy free –check, gluten free –check, nut free –check, vegan –check), took a minute to think of a flavour, and BAM my chewy cranberry oat recipe came to life. I must admit, I try not to go into recipe development mode with high hopes because two out of three times things don’t turn out the way I want them to, but that’s ok because the one time they do it’s totally worth it –and yeup, this was one of those times.

Good thing I followed my instinct and put Google aside or else I would’ve never came up with this recipe, and you would’ve never had it at your fingertips to try, enjoy, and share! Sometimes you just got to follow your gut and trust you will succeed, do you agree?

Aside from the fact that these cranberry oat cookies are wholesome and easy to make, here are a few more reasons why I love them:

Reasons I love these chewy cranberry oat cookies…

  • They’re soft, and stay soft even after 2-3 days.
  • They’re gluten, dairy, nut, soy, egg, and refined sugar free!
  • Loaded with tasty cranberries.
  • Can be adapted to texture preference (cook 3 minutes longer and you’ve got yourself a crispy cookie for all those tea-dippers – guilty as charged!)
  • Freeze like a charm.
  • Perfect for any occasion.

Now, let’s cut to the chase, it’s recipe time!

Chewy Cranberry Oat Cookies

A chewy flavourful cookie that’s naturally sweetened and allergen friendly.
Course Dessert, Snack
Keyword cookies, dairy free, gluten free, Oatmeal, vegan
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 15 cookies
Author Fay

Ingredients

Dry

  • 1 1/2 cup gluten free rolled oat flour
  • 1 tbsp potato starch
  • 1 tbsp tapioca flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp fine sea salt
  • 1 cup gluten free plain quick oats important that they’re quick cooking oats not rolled oats
  • 1 cup coconut palm sugar

Wet

  • 1/2 cup vegan butter at room temperature 1 stick – I used the brand “Melt”
  • 1 tbsp unsweetened apple sauce
  • 1 flax egg 1 tbsp flax meal mixed with 3 tbsp water, set aside to thicken for 10 minutes
  • 1 tsp vanilla extract

Additions

  • ½ cup dried cranberries
  • ½ cup mini dairy free chocolate chips –optional

Icing Drizzle (Optional)

  • ½ cup organic powdered cane sugar
  • 2 tsp dairy free milk beverage I used coconut milk

Instructions

  • In a small bowl combine all dry ingredients accept the coconut sugar and quick oats. Set aside.
  • In a large bowl, beat vegan butter and coconut sugar until smooth. Add in remaining wet ingredients and beat on low until combined.
  • Slowly add and beat in dry ingredient mixture. Once fully combined, fold in quick oats and cranberries and/or chocolate chips.
  • Preheat oven to 350F and let the batter rest for 5-7 minutes while the oven preheats. This is important as the oat flour will begin to absorb the wet ingredients and thicken slightly. It can rest at room temperature.
  • On a lined cookie sheet, use a muffin scooper to scoop cookies onto sheet (2 inches apart). The dough is a bit sticky, using a scooper makes this step much easier, a greased tablespoon also works.
  • Slightly press down tops of cookie balls, not too much though as these cookies should spread a bit.
  • Bake at 350F for 8-10 minutes depending on how firm you would like them.
  • Let cool on baking sheet for 3-5 minutes, then transfer to a cooling rack. Do not try to transfer right away, they are very delicate right out of the oven.
  • Store in an air tight container for up to 3-4 days or in the freezer for 2+ months.
  • If drizzling with icing, wait for cookies to cool completely (1 hour).

These cookies pair perfectly with your favourite cup of tea. They also work nicely with dried apple pieces instead of cranberries

Give them a try and share your thoughts with me in the comment section below or on social media.

Helping you put Wellness 1st,
Fay

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