Description of this recipe
These Oatmeal Cranberry Chocolate Chip Cookies are a delightful twist on the classic cookie, designed to cater to those with gluten and dairy sensitivities. They combine the wholesome goodness of oats, the tartness of cranberries, and the sweetness of chocolate chips, all while remaining completely gluten and dairy-free. The texture is soft and chewy, with a satisfying bite from the oats and bursts of flavor from the cranberries and chocolate. These cookies are perfect for a guilt-free treat any time of day.
Why you will love this recipe
You’ll absolutely adore these cookies because they offer a delicious way to enjoy a classic treat without compromising your dietary needs. They are incredibly easy to make, requiring just a few simple steps and readily available ingredients. The combination of flavors is irresistible – the earthy oats, tangy cranberries, and rich chocolate create a symphony of tastes that will leave you wanting more. Plus, they’re a healthier alternative to traditional cookies, making them a perfect snack for both kids and adults. Whether you have dietary restrictions or simply want a wholesome and delicious cookie, this recipe is a winner.
Ingredients:
- 3 cups oat flour (ensure it’s gluten-free if needed)
- 2 cups cranberries (fresh or frozen)
- 2 cups rolled oats (ensure they’re gluten-free if needed)
- 1 cup coconut oil, softened
- 1 cup chocolate chips (dairy-free and allergen-safe)
- ¾ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup ground chia seeds whisked into ¾ cup water (chia eggs)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Preparation:
Step 1: Prepare the Dry Ingredients: In a large mixing bowl, combine the oat flour, rolled oats, cinnamon, salt, and baking soda. Whisk these ingredients together thoroughly to ensure they are evenly distributed. This step is crucial for achieving a consistent flavor and texture in your cookies. Make sure there are no clumps of baking soda or salt, as this can affect the taste.
Step 2: Prepare the Wet Ingredients: In a separate medium bowl, whisk together the softened coconut oil, coconut sugar, maple syrup, chia eggs, vanilla extract, and apple cider vinegar. The coconut oil should be soft enough to blend smoothly into the mixture, but not melted. The chia eggs act as a binder in place of traditional eggs, so ensure they are well-whisked and have formed a gel-like consistency before adding them to the other wet ingredients. The apple cider vinegar helps to activate the baking soda, contributing to the cookies’ light and airy texture.
Step 3: Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be evenly moistened, but it’s okay if there are still some streaks of flour.
Step 4: Fold in Cranberries and Chocolate Chips: Add the cranberries and chocolate chips to the dough. Gently fold them in until they are evenly distributed throughout. If using frozen cranberries, there is no need to thaw them beforehand. Folding ensures that the cranberries and chocolate chips remain intact, providing delightful bursts of flavor in each bite.
Step 5: Chill the Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes. Chilling the dough helps to prevent the cookies from spreading too thin during baking and allows the flavors to meld together, resulting in a more flavorful and textured cookie. If you’re short on time, you can chill the dough for as little as 15 minutes, but longer chilling times will yield better results.
Step 6: Preheat and Prepare: Preheat your oven to 350°F (175°C). While the oven is heating, grease your cookie sheets or line them with parchment paper. This will prevent the cookies from sticking and make them easier to remove once they’re baked.
Step 7: Shape and Bake: Drop heaping spoonfuls of dough onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Flatten the dough slightly with your hand or the back of a spoon. This will help the cookies bake evenly and prevent them from being too thick.
Step 8: Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden brown. Keep a close eye on them, as they can burn easily. The cookies may not look completely done when you remove them from the oven, but they will continue to set as they cool.
Step 9: Cool and Enjoy: Remove the cookie sheets from the oven and let the cookies cool for at least 10 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up and prevents them from breaking apart. Once they are cool, they are ready to enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of almond milk or your favorite dairy-free beverage.
- Enjoy as a sweet treat with your morning coffee or tea.
- Pack them in lunchboxes for a wholesome and satisfying snack.
- Serve them at parties or gatherings for a gluten and dairy-free option that everyone will love.
- Crumble them over dairy-free ice cream for a delicious dessert.
Tips:
- For extra flavor, toast the rolled oats before adding them to the dough.
- If you don’t have coconut sugar, you can substitute with brown sugar or another granulated sweetener.
- To make the cookies even healthier, add a handful of chopped nuts or seeds.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
40 minutes
Nutritional Information:
(per cookie, approximate)
Calories:
150
Protein:
2g
Sodium:
50mg
Conclusion
These Oatmeal Cranberry Chocolate Chip Cookies offer a delicious and wholesome way to enjoy a classic treat while catering to specific dietary needs. They are easy to make, packed with flavor, and perfect for any occasion. Whether you’re gluten-free, dairy-free, or simply looking for a healthier cookie option, this recipe is sure to become a favorite. The combination of oats, cranberries, and chocolate chips creates a delightful balance of textures and flavors that will satisfy your sweet tooth without any guilt. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible cookies!
Questions and Answers:
Q1: Can I use regular flour instead of oat flour?
A: While you can technically substitute regular flour for oat flour, the texture and flavor of the cookies will be different. Oat flour provides a unique, slightly nutty flavor and a softer texture. If you use regular flour, the cookies may be chewier and less tender. If you do substitute, consider using a 1:1 gluten-free flour blend for the best results.
Q2: Can I use dried cranberries instead of fresh or frozen?
A: Yes, you can use dried cranberries. However, dried cranberries tend to be a bit tougher and chewier than fresh or frozen ones. To soften them up, you can soak them in warm water for about 10-15 minutes before adding them to the dough. Make sure to drain them well before using.
Q3: What can I use if I don’t have coconut oil?
A: If you don’t have coconut oil, you can substitute with another oil such as canola oil, vegetable oil, or melted butter (if you don’t need the recipe to be dairy-free). The flavor and texture of the cookies may be slightly different, but they will still be delicious.
Q4: How do I prevent the cookies from spreading too thin?
A: To prevent the cookies from spreading too thin, make sure to chill the dough for at least 30 minutes before baking. This allows the coconut oil to solidify, which helps the cookies hold their shape in the oven. Also, make sure your oven is not too hot, as this can also cause the cookies to spread.
Q5: Can I add nuts to this recipe?
A: Absolutely! Adding nuts is a great way to enhance the flavor and texture of these cookies. Chopped walnuts, pecans, or almonds would all be delicious additions. Simply fold them into the dough along with the cranberries and chocolate chips.
