Gluten-Free Oatmeal Cookies with Cranberries and Chocolate Chips

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.

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

 

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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.