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Cozy Oatmeal + Cranberry Cookies

V, GF
Servings 12 cookies
Author Ashley

Ingredients

  • 1/3 cup coconut oil at room temp
  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon flax seeds + 3 tablespoons water
  • 1/2 cup Gogo Quinoa All Purpose Gluten Free Flour
  • 1-1/2 cups rolled oats, seperated
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup dried cranberries

Instructions

  • Preheat the oven to 350ºF and line a cookie sheet with parchment paper, set aside.
  • In a small bowl, whisk together the ground flax and water. Set aside and allow to gel.
  • Meanwhile, in a medium bowl, cream together the coconut oil, sugar, maple syrup, and vanilla, add the flax mixture once it has gelled.
  • Measure out all the ingredients and add to a medium mixing bowl, leaving out a 1/2 cup of the rolled oats and cranberries. Blend the 1/2 cup of rolled oats until a fine meal is formed, add this to the other dry ingredients and stir well.
  • Add the dry into the wet and, using a baking spatula, stir until well incorperated. Fold in the cranberries. Form approximately 2 tablespoons of dough into a ball, place on the baking sheet, and repeat with the remaining dough. Use the back of a fork to gently press down the cookies.
  • Bake for 10-12 minutes or until lightly golden. Remove from the oven and allow the cookies to cool for a few minutes on the pan before transferring to a cooling rack. Once cooled, store the cookies in an airtight container at room temp.