Cranberry Oatmeal Cookies #glutenfree
Who doesn’t love a chewy cranberry oatmeal cookie? Yum!
Years ago, my husband’s step-mom made a “gluten-free” batch of these for us and they were so good. Unfortunately, they made me really sick because we didn’t quite get the concept of cross-contamination or maybe one of the ingredients wasn’t gluten-free. A simple ingredient may not seem like it contains gluten (oats, nuts, cranberries) but it could be contaminated with wheat if it was processed at a facility that also processes wheat. So look for WHEAT listed as an allergen on the label (also avoid barley, rye and malt). Oats should be certified gluten-free and still may not be safe for some people with Celiac disease. Vanilla extract should be pure. Here is a good summary of gluten-free Flavorings & Extracts.
She meant well and liked to entertain, but I would get sick almost every time we ate at their house. I’m very sensitive. SO we finally had a talk and explained why I couldn’t eat her stuff. Of course, after arguing with me and probably taking it personally – it ended. What else can you do? I need to take care of my body. And you can only be so nice when it comes to protecting your health.
Anyway, so I went on to make a batch for myself and they were so good! Make sure all of your ingredients are safe. Check the labels. Enjoy!
Recipe makes 18-24 gluten-free cranberry oatmeal cookies:
1/2 cup unsalted butter (or ghee for casein-free), softened
1/4 cup coconut oil, solid at room temp
3/4 cup brown sugar
1/2 cup raw sugar
1 tsp pure vanilla extract
1 cup almond flour
1/2 cup coconut flour
1 1/2 cups certified gluten-free rolled oats (Bob’s Red Mill)
1/2 cup shredded coconut
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup dried cranberries, roughly chopped
Preheat oven to 375 degrees F.
Line cookie sheets with parchment paper or use stoneware devoted to gluten-free cooking to prevent any cross-contamination. Actually, all tools and equipment used to prepare gluten-free food should be dedicated to strictly gluten-free cooking (especially cast iron and stoneware).
Beat together the butter (or ghee), coconut oil, brown sugar and raw sugar until light and fluffy. Add the egg and vanilla to the mixture and continue to beat until well blended.
In a separate bowl, mix together the almond flour, coconut flour, rolled oats, coconut, baking powder, baking soda and salt.
I use a food processor to make the almond flour from whole almonds. This makes the cookies really moist and chewy. You can adjust the amount of almond flour and coconut flour to change the consistency of the cookies. The cookies in the picture were made with 1 cup of coconut flour and 1/2 cup of almond flour because that is what I had in the pantry when making this batch. These cookies were crunchier but just as delish!
Add the dry ingredients to the wet ingredients and mix together until incorporated. Add the cranberries. The cookies are not going to change size, so roll out your preferred cookie size and press down onto the cookie sheet. Bake for about 15-17 minutes. Enjoy!