Oatmeal Cranberry Cookies

Today I bring you Oatmeal Cranberry Cookies-Allergy Free. Yep, that’s right!

 Blog-Oatmeal Cranberry Cookies

I adapted this recipe from my Babycakes Covers the Classics cookbook by Erin McKenna. I’m sure you’ll enjoy them as much as we do.  They are simple and easy to prepare.  Enjoy!

Also shared at Slightly Indulgent Tuesday . Gluten Free Friday . Allergy Free Wednesday.

Oatmeal Cranberry Cookies

Ingredients:

  • 1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
  • 1 cup sugar
  • 1/2 cups gluten free oats
  • 1/4 cup flax meal
  • 1 T. cinnamon
  • 1 1/2 tsp. xanthan gum
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup canola oil
  • 1/2 cup applesauce
  • 1 T. vanilla
  • 3/4 cup dried cranberries

Directions:

  1. Preheat oven to 325 degrees and line cookie sheets with parchment paper.
  2. In a bowl, whisk the first 8 ingredients together.
  3. In a different bowl, combine the oil, applesauce and vanilla.
  4. Pour wet ingredients into dry and mix well to incorporate.
  5. Gently fold in cranberries.
  6. Place by spoonfuls onto cookie sheets.
  7. Bake for 15 minutes. 
  8. After baking, let stand on cookie sheets for 5 minutes before removing to cooling rack.
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4 thoughts on “Oatmeal Cranberry Cookies

    1. Thanks for coming by. You got stuck in my spam folder, but I found you. I’d love to link up at your party. Thanks for the invite!

  1. These look fantastic! What is your favorite brand of Gluten Free Oats? We love GF Harvest. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from vegetarianmamma.com

    1. I buy Bob’s Red Mill Gluten Free Oats on Amazon…much cheaper that way. I’ll have to look up GF Harvest…I’ve not heard of that brand. It’s funny what is available in different parts of the country.

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