Quick and Healthy Cranberry Almond Oatmeal Cookies (Gluten-Free)
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Cranberry Almond Oatmeal Cookies are crisp on the outside and soft, and chewy inside. They’re also gluten-free, making them a great choice for a healthier snack or dessert.
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If you’re in the mood for a chewy, nutty treat, these oatmeal cookies are perfect! Packed with hearty oats, dried cranberries, almonds, and coconut, every bite is filled with flavor. These gluten-free cookies use healthier ingredients and less sugar, so feel free to enjoy more than one!
What you’ll love about this recipe
Here’s what you will need
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Ingredient List
Be sure to check out the full recipe and ingredient list in the recipe card below.
How to make almond oatmeal cookies
Prepare: melt the butter and set it aside for a few minutes to cool off. Line a baking sheet with parchment paper, preheat the oven to 350 degrees f.
STEP 1: Place all of the ingredients into a mixing bowl.
STEP 2: Use a wooden spoon to combine the batter.
STEP 3: Drop the cookies onto a cookie sheet with a teaspoon or cookie scoop.
STEP 4: Bake for 8 to 10 minutes; cool on a cooling rack until they reach room temperature; store in an airtight container.
Recipe variations
Cranberries – Swap cranberries for raisins, currants, chopped figs or your favorite dried fruit.
Nuts – Replace almonds with walnuts, pecans, macadamia nuts or your favorite nut.
Chocolate chips – Add 1/4 cup dark chocolate chips for a little more sweetness.
How to store oatmeal cranberry cookies
Once they have reached room temperature, place the cookies in an airtight container. They will last for up to a week.
Tips & Tricks
- To avoid the eggs from cooking, make sure the butter is at room temperature before adding it to the mixing bowl.
- For the best results, use old-fashioned rolled oats which retain their texture better than instant oats.
- Cooking time can vary, check them after 8 minutes and continue to monitor until they are slightly cripsy (golden brown) on the edges.
- Make sure they have completely cooled off before storing them in a container.
Recipe FAQs
Using fresh cranberries can alter the taste of your cookies. Fresh ones are juicy and tart, while dried cranberries are sweeter and lack moisture. Dried cranberries are typically the better option for baking.
Yes, let teh cookies cool completely, then store them in an airtight container separated with parchment paper. The will keep fresh in the freezer for three months.
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Cranberry Almond Oatmeal Cookies
Equipment
Ingredients
- 2/3 cup rolled oats
- 1/2 cup coconut sugar
- 1/4 teaspoon vanilla
- 2 tablespoons butter melted
- 1/4 cup dried cranberries
- 1/4 teaspoon salt
- 1/4 cup coconut shredded
Instructions
- Prepare: melt 2 tablespoons butter and set it aside to cool off. Line a baking sheet with parchment paper, preheat the oven to 350 degrees f.
- Place all of the ingredients ( 2/3 cup rolled oats, 1/2 cup coconut sugar, 1/4 teaspoon vanilla, 1/4 cup dried cranberries, 1/4 teaspoon salt, 1/4 cup coconut and melted butter) into a mixing bowl.
- Use a wooden spoon to combine all of the ingredients. Use two teaspoons or a cookie scoop to drop the cookies onto a baking tray.
- Bake until edges turn golden brown – 8 to 10 minutes.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
