I’m a cookie snob. Who isn’t? 🍪 We all have our FAVORITE cookies. And this is one of mine: Cranberry Walnut Oatmeal. Can I share a secret with you? I may have borrowed (er…stole) this recipe from a cafe that I used to work at like 10 years ago. 😬🤷🏼♀️ I adapted the recipe so it’s gluten-free & dairy-free. OH YEEEAAAHH…You can thank me later.
Cranberry Oatmeal Cookies
1/2 cup dairy-free butter substitute
1/2 cup coconut oil (firm)
1 cup brown sugar (coconut sugar also works great)
1/2 cup white sugar
1 tsp. vanilla
3 cups gluten-free flour (@bobsredmill 1-to-1 mix works great)
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
dash of cinnamon
1/4 cup milk
2 3/4 cups rolled oats
1 cup dried cranberries
1/2 cup crushed walnuts (optional)
1. In a large bowl, cream together: butter substitute, coconut oil, and sugars.
2. Add in eggs and vanilla. Stir well.
3. In a separate bowl, mix together: flour mix, xanthan gum, baking soda, salt, and cinnamon.
4. Slowly add dry ingredients to wet ingredients.
5. Stir in milk.
6. Mix in oats, dried cranberries, and walnuts.
7. Test out a spoonful of cookie mixture in the microwave to see if it’s the right texture for you (to do this: put a spoonful of mixture in a mug and microwave for about 15 seconds, then taste). Adjust ingredients as needed.
8. IMPORTANT: These are shaped cookies (NOT drop cookies). This means that you need to shape each cookie into “pucks” that are 3 inches across (diameter) and 1/2 inch thick. It’s easy, I promise! The cool thing is that these cookies will retain the same shape throughout the baking process.
9. Bake cookies in a preheated oven set at 350 degrees F. Cookies are best baked on a cookie sheet, lined with parchment paper, for 10-11 minutes.