Festive Cranberry Oatmeal Cookies

The holiday season is here and I am so exited!  I love Christmas baking and cooking, as well as sharing my healthier recipes with all of my family, clients, and friends.  These cookies are perfect- chewy on the inside and crunchy on the outside with just the right amount of sweetness and spice.  And of course they are gluten-free and easily vegan adaptable.  For an extra treat stir in 1/2 C of dark chocolate chips with the cranberries, coconut and oats.

Festive Gluten-Free Cranberry Oatmeal Cookies

1/2 C grass fed organic butter or coconut oil, softened to room temperature

3/4 C coconut sugar

1 large omega 3 egg or vegan egg replacer equal to 1 large egg

1 1/2 tsp Ground Vanilla Bean Powder

3/4 C whole grain gluten-free flour blend

1/2 tsp baking soda

1/4 tsp fine Himalayan salt

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 1/2 C gluten-free slow cooking rolled oats

1/4 C fine shredded unsweetened coconut

1/2 C dried unsweetened cranberries (dried cherries are also delicious)

Preheat oven to 350°F.  Line your baking sheet with a silicone liner (like Silpat.)  Place the cranberries in a small heat proof bowl and cover with boiling water.  Allow to soak until the cranberries have rehydrated.  Once cool, carefully drain the cranberries thoroughly and set aside.

With an electric mixer, cream together the butter (or coconut oil) and coconut sugar until light and fluffy.  Add the egg and vanilla and beat until well combined.  In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger and nutmeg.  Add the dry ingredients to the wet and mix at low speed until just combined.  Do not over-mix.  Gently fold in the oats, coconut and drained cranberries until combined.

Drop dough by generous teaspoonfuls onto the prepared baking sheets.  Bake cookies until golden brown 15-20 minutes.  After baking, allow to sit on baking sheet for 1-2 minutes before transferring them to a wire cooling rack to finish cooling.

*This recipe is vegan if you use the coconut oil instead of butter and egg replacer instead of the egg.

What is your favorite holiday cookie recipe?  How did this recipe turn out for you?  Please let me know in the comments below and on Facebook – I love hearing from you!

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