A childhood favorite, the soft and chewy oatmeal cookie, is transformed into a gluten-free cookie and loaded with coconut, cranberries and nuts for a Fall-flavored oatmeal cookie. This cookie is sweet, nutty, chewy, thick.. basically everything you are looking for in a classic oatmeal cookie 🙂
I’ve talked before about how my family didn’t have any traditions with Thumbprint Cookies.
A classic, Holiday cookie that you see around quite often. No family traditions for us there. Oatmeal cookies? SAME THING. Sheesh. I love making different types of cookies, and I’m starting to wonder, why didn’t my Mom do the same?! Then I realized.. oh yeah, duh. My Dad is a chocolate chip cookie-aholic. My Mom isn’t even into sweets that much (Yes, I swear, we are related! Somehow…). So all the cookies would have been made for him and us kids. Which means Chocolate Chip Cookies 24/7.
I love Chocolate Chip Cookies. So, don’t get me wrong here.
Oatmeal Cookies though? That’s another classic that is RIGHT up there with Chocolate Chip… so I made this gluten-free Oatmeal Cookie, and felt the need to make it all festive and LOAD IT UP with Fall flavors. So here it is, the Cranberry Coconut Oatmeal Cookie.
At this point you may be thinking – hold on – coconut? That’s not really a Fall flavor.
Okay, you caught me. It’s fair to say it.. I’m obsessed with coconut 🙂 If a dessert doesn’t have chocolate in it, chances are there’s gonna be nuts and/or coconut. Cranberries and nuts go fantastically with coconut though, so I’m just going with it! Go with it too, okay? Okay 😉
The combination of hearty oats combined with crunchy nuts and sweet cranberries and coconut make these Cranberry Coconut Oatmeal Cookies sweet, crunchy and chewy. Which, I don’t know about you, but I think that sounds like the perfect description for a cookie 🙂
These Cranberry Coconut Cookies are an easy recipe that are a great addition to any Holiday dessert table.
Not everyone likes pie. Not everyone likes chocolate… I know, we try to not invite those people… but sometimes they still show up 😉 For all of you “not crazy about chocolate” peeps out there, or “not crazy about pie” peeps (I’m with you on this one!) I think you’ll really love these cookies.
“But Chelsea, cookies are too simple for a Holiday dessert table. We want something fancy, something that impresses people.”
Okay, so I’ll have some other more “impressive looking” Holiday desserts coming your way soon. They are still easy, so delicious, and I’m really excited to share them.
Everyone likes cookies. You can’t go wrong with cookies. Do yourself a favor and instead of stressing out about making a pie that looks “oh so perfect,” instead make some cookies. Cookies with coffee after a Holiday meal? Now that sounds like my kind of down-to-earth and always satisfying dessert. Throw in a few Mint Chocolate Cashew Butter Cups and now you’ve got a little dessert tray full of yummy goodies. 🙂
Tell me, in the comments below, are cookies too simple for a Holiday dessert? Or are you always ready to break some cookies out, like me??
- 1 cup gluten-free flour (I use Bob's all purpose 1-to-1 gluten-free flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup oats (certified gluten-free)
- 1/2 cup coconut oil, melted, room temperature (or butter)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut
In a large mixing bowl, mix together your gluten-free flour, baking soda, salt, cinnamon and oats.
In another mixing bowl, combine your coconut oil and sugars. Mix until well blended together. Add your egg and vanilla and whisk together again till all is well incorporated.
Add your wet ingredients to the bowl with your dry ingredients and stir together well. Fold in your dried cranberries, chopped nuts, and shredded coconut.
Scoop into cookie balls and store your dough in the fridge for at least one hour. *Chilling the dough gives the coconut oil the time to solidify again, or your cookies will spread too much and be too thin*
Preheat your oven to 350. Bake your cookies for 10-12 minutes, or till the tops have set and the edges have more color to them.
Let cool for a few minutes and then devour!
*Store these cookies in an air tight container. They taste best within the first week.