These Gluten-Free Vegan Oatmeal Cranberry Cookies by the All Natural Vegan, are the perfect Holiday treat. They're easy to make and made with whole foods plant based ingredients. They're perfectly soft and chewy, nobody would even know they're healthy (-er), or vegan. This recipe is: oil-free, gluten-free, refined sugar-free, and of course, vegan.
Dry Ingredients:
- Ā½Ā cupĀ gluten-free flour
- Ā½Ā cupĀ rolled oats
- ā Ā cupĀ maple crystalsĀ
- 1Ā teaspoonĀ baking soda
- 1Ā pinchĀ salt
- ā Ā cupĀ dried cranberriesĀ
- 1Ā tablespoonĀ ground flaxseed
Wet ingredients:
- ā Ā cupĀ coconut butterĀ check the section above about how to properly use coconut butter in baking.
- `1Ā teaspoonĀ vanilla powder
- 5Ā tablespoonĀ water - separatedĀ 3 for the flax egg and 2 for the cookie dough
INSTRUCTIONS:
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Begin by making the flax egg by combining the ground flax seed and 3 tablespoons of water together in a small bowl and setting aside for about 10 minutes, or until it has achieved an egg-like texture.Ā
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Next sift all the dry ingredients except the oats and dried cranberries together in a large mixing bowl.
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Add the wet ingredients to the large bowl and mix with a hand mixer or by hand with a spatula. Once the mixture resembles cookie dough add the oats and cranberries and mix in.
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Cover and place in the fridge to chill for about 20 minutes.
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Preheat the oven to 350. Scoop the cookies out with a medium cookie scoop and place them on a prepared baking sheet (you can either use parchment paper or oil). Place in the oven to bake for 12-14 minutes or until golden brown. Once done, place the cookies on a wire rack to cool completely. Serve and enjoy!