Cookies have this magical way of bringing people together, don’t they?
Growing up, I loved making cookies with my grandma, but back then, no one thought about food allergies or special diets. Fast forward to today, I’m always looking for ways to recreate those same warm, nostalgic treats in a way that everyone at the table can enjoy.
These oatmeal cranberry chocolate chip cookies are my go-to. They’re naturally gluten-free, full of wholesome ingredients, and taste just like the cookies Grandma used to bake—only better for your belly.
Every bite feels like a hug, and I think you’re gonna love them as much as I do.
Tips & Variations
- Cranberries: Swap for raisins, dried cherries, or even chopped dates.
- Chocolate Chips: Dark chocolate chunks or white chocolate chips are also great!
- Add-Ins: A handful of chopped walnuts or shredded coconut gives extra texture.
- Sugar Substitute: Use maple syrup instead of coconut sugar, but reduce the applesauce to 2 tbsp.
- Storage: Keep in an airtight container at room temp for 3–4 days or freeze for up to 3 months.
Serving Suggestions
Serve warm with a glass of almond milk or alongside a scoop of vanilla ice cream for dessert. For a fancy touch, sprinkle a pinch of flaky sea salt on top before baking.
Print
Oatmeal Cranberry Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 18 cookies 1x
Description
Chewy and naturally gluten-free, these cookies combine the tangy sweetness of cranberries with rich chocolate chips.
Ingredients
- 1 ½ cups certified gluten-free rolled oats
- 1 cup almond flour (or sunflower seed flour for nut-free)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup coconut sugar or packed light brown sugar
- ¼ cup unsweetened applesauce (or mashed banana for extra sweetness)
- ¼ cup melted coconut oil or unsalted butter
- 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon pure vanilla extract
- ⅓ cup dried cranberries
- ⅓ cup dark chocolate chips (dairy-free if needed)
Instructions
- Preheat Your Oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, combine the oats, almond flour, baking soda, and salt. Set aside.
- Blend Wet Ingredients: In a large bowl, whisk together the coconut sugar, applesauce, melted coconut oil, egg, and vanilla until smooth.
- Combine: Gradually add the dry mixture to the wet ingredients. Stir until just combined—don’t overmix! Fold in the cranberries and chocolate chips.
- Scoop the Dough: Use a tablespoon or cookie scoop to drop dough onto the baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops for even baking.
- Bake: Bake for 10–12 minutes, or until the edges are golden and the centers look set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Perfect for gluten-free diets. Vegan-friendly option included.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
