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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Oatmeal Cookies with Cranberries and Chocolate Chips

Gluten-Free Oatmeal Cookies with Cranberries and Chocolate Chips

January 8, 2013 by Alea Milham 3 Comments

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Gluten-Free Oatmeal Cookies with Chocolate Chips and Cranberries (400x255)

Last month I had fun making some recipes from Nestle. My husband loved the oatmeal cookie recipe that I made. He called them “an  amalgamation of everything that is good”, so I was determined to make a gluten-free, dairy-free version.

Gluten-Free Oatmeal Cranberry Cookies (400x267)

I have to agree with my husband, these cookies are amazing! I replaced the flour with gluten-free flours, used dairy-free, soy-free margarine, dairy-free chocolate, and rice milk. Even though these are free of most allergens, you will not notice a thing missing! They may just be the best oatmeal cookies ever.

You must be careful when making this recipe to use Gluten-Free Quick Cooking Oats.

Gluten-Free Oatmeal Cranberry Cookies
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Author: Alea
Recipe type: Dessert
Serves: 36
Ingredients
  • ½ cup rice flour
  • ¼ cup tapioca flour
  • ¼ cup potato starch
  • ¾ teaspoon xathan gum
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups brown sugar
  • ½ cup butter, softened (or dairy-free margarine)
  • ¼ cup milk (or rice milk or almond milk)
  • 1 large egg
  • 2 teaspoons gluten-freevanilla extract
  • 2¾ cups gluten-free quick oats
  • 1 cup dried cranberries
  • 1 cup dark chocolate pieces
Directions
  1. Preheat oven to 375° F.
  2. Combine rice flour, tapioca flour, potato starch, xanthan gum, baking soda and salt in small bowl.
  3. Mix sugar, butter, milk, egg and vanilla extract in a large bowl until creamy. Gradually add in flour mixture.
  4. Stir in oats, cranberries and chocolate.
  5. Drop dough by rounded tablespoons onto ungreased baking sheets.
  6. Bake for 10 minutes or until lightly browned.
  7. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
3.2.1307

 

More Gluten-Free Cookie Recipes:

  • Gluten-Free Pumpkin Snickerdoodles
  • Gluten-Free Apple Jumbles

  • Gluten-Free Chocolate Peanut Butter Cookies


I am sharing this recipe with Allergy-Free Wednesday and Gluten-Free Wednesdays.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Robin says

    January 10, 2013 at 4:56 pm

    These look delicious..I can already smell them baking!! Thank you!!

    Reply
  2. Aubree Cherie Davis says

    January 9, 2013 at 12:16 pm

    These look delicious, Alea!

    Reply
    • Alea Milham says

      January 9, 2013 at 8:38 pm

      Thank you!

      Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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