Cranberry Oatmeal Cookies [Vegan + GF + Oil Free]
Breakfast just got better with these tasty, chewy, cranberry oatmeal cookies, suitable for a healthy breakfast or dessert.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 15 Cookies
- 2 cups rolled oats I like large flake oats
- 1/2 cup dried unsweetened cranberries
- 1/2 cup shelled pumpkin seeds
- 1 tbsp cinnamon
- 1/2 tsp salt
Prepare your flax eggs and set aside for at least 5 minutes, or until needed.
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
To a large mixing bowl, add all the dry ingredients and mix. Then add the wet ingredients, including your flax eggs to the same bowl and mix well.
Use a large cookie scoop and press the mixture into the scoop before releasing onto your tray. You want to press them into the scoop to ensure there are no gaps and prevent them from breaking apart. Repeat with remaining batter, you should get about 15 large cookies.
Bake for 15-18 minutes, until edges are slightly golden and cookies are set. Remove from the oven and let cool at room temperature, and enjoy.
Make sure to use certified gluten free oats if needed.
If you do not have a cookie scoop, an ice cream scoop will work as well. Or you may use a large spoon to help shape the cookies.
Cookies keep 3-4 days at room temperature, 1 week in the fridge or 1 month in the freezer. Divide layers of cookies with parchment paper before refrigerating or freezing.
Calories: 98.68kcal | Carbohydrates: 16.12g | Protein: 2.96g | Fat: 3.13g | Saturated Fat: 0.47g | Sodium: 79.87mg | Potassium: 119.11mg | Fiber: 2.49g | Sugar: 5.88g | Vitamin A: 5.03IU | Vitamin C: 0.76mg | Calcium: 19.31mg | Iron: 0.95mg