Imagine sinking your teeth into a perfectly baked cookie that's not only irresistibly delicious but also completely gluten-free! These oatmeal cranberry chocolate chip cookies are a game-changer for anyone craving a sweet treat without compromising dietary needs. With a magical blend of chewy oats, rich chocolate chips, and tangy dried cranberries, these cookies prove that gluten-free baking can be just as mouthwatering as traditional recipes. Get ready to transform your baking game and impress everyone from health-conscious friends to hardcore dessert lovers!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten free oats
- 1/2 cup gluten free all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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 all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, brown sugar, and white sugar 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 well combined and smooth.
- Gradually mix the dry flour mixture into the wet ingredients, stirring until just combined.
- Fold in gluten free oats, chocolate chips, and dried cranberries using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Gently flatten each cookie dough ball slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers appear set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Always use certified gluten-free oats to ensure complete gluten-free compliance.
- Make sure your butter is truly softened, not melted, for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely on the wire rack to develop their ideal texture.
- For extra moisture, consider adding a tablespoon of milk if the dough seems too dry.
- Store cookies in an airtight container with a piece of bread to maintain softness.
- For a crispier cookie, flatten the dough balls more before baking.
- Experiment with different mix-ins like nuts or white chocolate chips for variety.
- Always check your gluten-free flour blend for freshness to ensure the best results.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
