(makes 12 delicious cookies)
The recipe I am about to share calls for almond meal (ground almonds used which can be used as flour), dark chocolate chips, dried cranberries (no sugar added) and a few other gluten-free ingredients such as gluten-free oats and gluten-free oat flour.
I use oats regularly in my recipes – they are great as a white flour substitute when ground up into a fine powder to make recipes just a bit healthier. I use them in cookies and pancakes often.
I had never tried gluten-free oats before, so I wanted to test a new cookie recipe with it. I also rarely use dried cranberries (could never find them without any added sugar), so I wanted to add these in my cookie recipe.
Here’s the recipe – they came out just as I wanted with a good mix of nuts, chocolate and cranberries. You'll like these if you like trail mix. They’re also gluten-free! (If you're not gluten-free, I'm sure this recipe will work with regular rolled oats and oat flour too).
1 cup + 2 tbsp gluten-free oat flour*
3/4 cup gluten-free rolled oats
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup almond meal
1/4 cup + 2 tbsp coconut oil, liquefied
1/3 cup maple syrup
1 tsp pure vanilla extract
2 tbsp water
2 large eggs, whisked
1/2 cup chopped pecans or walnuts
1/2 cup (about 80g) dark chocolate chips
1/3 cup (about 40g) dried cranberries
Nutritional info per serving:
1. Preheat oven to 350F
2. In a large bowl combine wet ingredients
3. In another bowl combine dry ingredients (except for the chocolate, cranberries, pecans/walnuts)
4. Combine the wet and dry ingredients into one bowl and gently fold in the chocolate, cranberries and pecans/walnuts
5. Place tablespoons of batter onto a parchment paper lined cookie sheet
6. Press the dough down until it's about 1/2 inch think
7. Bake for 10-13 minutes until golden
*If you have rolled oats, but not oat flour, you can likely get the same result by grinding the rolled oats into a fine powder to make oat flour.
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