Indulge your taste buds with a delightful twist on a classic treat! These **Cranberry Gluten Free Oatmeal Cookies** are not just a gluten-free alternative; they are a deliciously chewy and satisfying snack that will have everyone reaching for seconds. Bursting with the tartness of cranberries and the wholesome goodness of oats, these cookies are perfect for any occasion—from a cozy afternoon snack to a festive holiday gathering. In just 27 minutes, you can whip up a batch of 24 irresistible cookies that will impress friends and family alike. Ready to elevate your baking game? Let’s dive into this scrumptious recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together gluten-free rolled oats, gluten-free all-purpose flour, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the dried cranberries using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingertips to create a slightly rounded shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Choose Quality Ingredients: For the best flavor, use high-quality unsalted butter and fresh cranberries. If you prefer, you can also use dried cranberries that are sweetened with fruit juice for a healthier option.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If you have time, chilling the cookie dough for 30 minutes before baking can enhance the flavors and help the cookies maintain their shape.
- Watch the Baking Time: Every oven is different, so keep an eye on your cookies. They should be lightly golden around the edges but still soft in the center when you take them out.
- Experiment with Add-ins: Feel free to customize your cookies by adding nuts, chocolate chips, or coconut flakes for an extra layer of flavor and texture.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but we doubt they’ll last that long!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
