Soft & Chewy Cranberry Oatmeal Cookies (V, GF)

Sometimes I just need some oatmeal cookies in my life, in this case It was about 11 at night when I decided I really wanted to make- and eat- some. As with most of my baking endeavors lately I didn’t look for a recipe to use. I simply knew I wanted them to be thick, soft, chewy, gluten-free, not to sweet, and loaded with dried cranberries, so that’s what I went for.

These cookies turned out perfectly.  Me and my husband are addicted. We jokingly quarreled over who would get the last one, but ended up splitting it. That kind of compromise is what keeps a marriage going strong (LOL). In fact we’ll be off on a little hill country getaway this weekend in celebration of our 4th year wedding anniversary. I’m currently debating on whether or not I should make some more of these cookies for our little trip since the closest vegan friendly restaurant is about 15 miles from where we are staying and I doubt they have vegan dessert…

I truly hope you love these Soft & Chewy Cranberry Oatmeal Cookies as much as I do!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.




2 Cups Oat Flour

1 Cup Quick Cooking Oats

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Cinnamon

1/2 Cup Vegan Butter, softened

1 Teaspoon Vanilla Extract

2 Flax Eggs (2 Tablespoons Flax seed meal + 6 Tablespoons Water, Whisk together, Let sit 5-8 minutes or until thickened)

1 1/2 Cups Brown Sugar

1 Cup Chopped Walnuts

1 Cup Dried Cranberries


Preheat oven to 350°F

In a medium sized mixing bowl, mix the oat flour, quick cooking oats, baking powder, baking soda, salt, and cinnamon together, set aside.

In a large mixing bowl (can use stand mixer), mix softened vegan butter, vanilla, flax eggs, and brown sugar, mix until thoroughly combined. Add in half of oat flour mixer at a time mixing well in between adding.

Then stir in walnuts and cranberries, evenly incorporate into cookie dough.

Scoop 1.5 Tablespoon sized balls of dough and place on a non-stick cookie sheet, spacing each 1 1/2- 2 inches apart.

Bake at 350°F 12-14 minutes or until golden brown.

Let cookies rest about 1 minute after removing from oven, then transfer cookies to a wire cooling rack to cool.

Makes: 28-30 cookies




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