Oatmeal Cranberry Cookies

Soft, hearty, and just the right amount of sweet, these oatmeal cranberry cookies are everything you want in a cozy treat. Rolled oats, warm cinnamon, and bright pops of tart cranberry come together with simple pantry ingredients to create a cookie that’s homey, satisfying, and easy to share. They’re an allergy-friendly bite that feels both nourishing and nostalgic - perfect with a cup of tea or tucked into lunchboxes.

Serves: 12 | Time: 40 minutes

Ingredients

• 1 cup wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 1/2 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1 1/2 cup gluten-free rolled oats [1]

• 1/2 cup shredded coconut, unsweetened

• 1/2 cup pure maple syrup

• 1/4 cup coconut oil, melted/liquid

• 1 tsp vanilla

• 1/4 cup unsweetened applesauce

• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 350°.

2. Line a baking sheet with parchment paper or silicone baking mat.

3. In a large bowl, mix together dry ingredients - flour, baking soda, cinnamon, and salt.

4. Add rolled oats and coconut. Mix well.

5. In a small bowl, mix together wet ingredients - maple syrup, coconut oil, vanilla, and applesauce.

6. Add small bowl wet ingredients to the large bowl dry ingredients. Mix well.

7. Add the dried cranberries. Mix well.

8. Scoop batter onto the prepared baking sheet in 12 portions, about ¼ cup each.

9. Bake for 12-14 minutes.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

11. Serve and enjoy!

Notes

[1] Rolled oats are a high risk item for wheat cross-contamination. Check the label for gluten-free designation.