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Cranberry Coconut Oatmeal Cookies (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 medium cookies
Calories 138 kcal
Author Chelsea Green

Ingredients

  • 1/2 cup butter (or coconut oil)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup gluten-free all purpose flour (or regular flour)
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup rolled oats (certified gluten-free)
  • 1/2 cup dried cranberries
  • 1/2 cup shredded coconut (sweetened or unsweetened)

Instructions

  1. To begin, preheat your oven to 350 and spray two pans with non-stick spray (or line with parchment paper).

  2. In a large mixing bowl, add your butter, brown sugar and white sugar and beat together with a mixer till creamy. Add your vanilla and egg and beat together again briefly.

  3. To the same bowl, add your flour, baking soda, cinnamon and salt and stir together till you have a smooth cookie dough. Add your oats, cranberries and coconut, and stir together till everything is well distributed throughout.

  4. Scoop into cookie balls and spread them evenly apart on your pans (with no more than 12 cookies per pan).

  5. Bake your cookies for 10-12 minutes, or till the tops have set and the edges have turned golden.

  6. Let them cool for a few minutes and then devour!

Recipe Notes

Stored in an airtight container these cookies taste best within 4 days.