Gluten Free Oatmeal Cranberry Cookies – Design, Dining, & Diapers

Hi Cherished Bliss Readers! I’m Taryn from Design, Dining + Diapers and I’m so excited to be here while Ashley takes some time off to adjust to her growing family! While I mostly blog about DIY Decor and Seasonal Crafts, I do like to share an occasional yummy recipe. About 4 years ago I found out I was allergic to eggs, wheat and soy and ever since I have been learning how to bake treats just for me and those who also have food intolerances. Today, I’m sharing a recipe I created for Gluten Free Oatmeal Cranberry Cookies. Yum!

Gluten Free Oatmeal Cranberry Cookies

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• Author: Taryn
• Total Time: 22 mins
• Yield: 18 1x

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Description

Gluten Free and Dairy Free Oatmeal Cranberry Cookies

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Ingredients

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• 2 Cups of Gluten-Free Flour (I use Bob’s Red Mill All Purpose Flour Mix)
• 1 tsp. Baking Powder
• ½ tsp Xanthan Gum
• 1 Tbsp. Ener-G Egg Replacer + ¼ Cup Water
• ½ Cup Brown Sugar
• ½ Cup Sugar
• ½ Cup Melted Coconut Oil
• 1 Tbsp Vanilla
• 1 tsp. Cinnamon
• 1/2 Dried Cranberries
• 2 Cups of Gluten Free Rolled Oats

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Instructions

1. Pre-heat oven to 350 degrees.
2. Combine wet ingredients, including the egg replacer and sugars, and mix until creamy.
3. Slowly add in the flour mix, Xanthan Gum and baking powder and mix until smooth.
4. Lastly, stir in gluten-free oats and dried cranberries until mixed.
5. Place the bowl of dough in the refrigerator for 20-30 minutes.
6. Roll the cookie dough into 1½” balls and place on a cookie sheet 2? a part.
7. Bake for 10-12 minutes.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Dessert

Here are a few of my other Gluten-Free Desserts:

Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting

Gluten Free Molasses Cookies

And you can always check out my DIY projects and crafts here.

Thanks so much to Ashley for having me over today!