Gluten-Free Vegan Oatmeal Cranberry Cookies
These Gluten-Free Vegan Oatmeal Cranberry Cookies are the perfect healthy Holiday treat. They're easy to make and made with whole foods plant based ingredients. They're perfectly soft and chewy, nobody would even know they're healthy, or vegan. This recipe is: oil-free, gluten-free, refined sugar-free, and of course, vegan.
Equipment
Ingredients
Dry Ingredients:
- ½ cup gluten-free flour
- ½ cup rolled oats
- ⅔ cup maple crystals "NATURALVEGAN" for $10 off
- 1 teaspoon baking soda
- 1 pinch salt
- ⅓ cup dried cranberries "NATURALVEGAN" for $10 off
- 1 tablespoon ground flaxseed
Wet ingredients:
- ⅓ cup coconut butter check the section above about how to properly use coconut butter in baking.
- `1 teaspoon vanilla extract
- 5 tablespoon water - separated 3 for the flax egg and 2 for the cookie dough
Instructions
- Begin by making the flax egg by combining the ground flax seed and 3 tablespoons of water together in a small bowl and setting aside for about 10 minutes, or until it has achieved an egg-like texture.
- Next sift all the dry ingredients except the oats and dried cranberries together in a large mixing bowl.
- Add the wet ingredients to the large bowl and mix with a hand mixer or by hand with a spatula. Once the mixture resembles cookie dough add the oats and cranberries and mix in.
- Cover and place in the fridge to chill for about 20 minutes.
- Preheat the oven to 350. Scoop the cookies out with a medium cookie scoop and place them on a prepared baking sheet (you can either use parchment paper or oil). Place in the oven to bake for 12-14 minutes or until golden brown. Once done, place the cookies on a wire rack to cool completely. Serve and enjoy!
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