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Gluten-free oaty chocolate cranberry cookies
Gluten-free cinnamon oat cookies studded with dark chocolate chips, dried cranberries and sliced almonds.
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Course:
Sweet treats
Cuisine:
Gluten free, Vegan
Prep Time:
10
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
40
minutes
mins
Servings:
15
Calories:
125
kcal
Author:
Quite Good Food
Ingredients
1
cup
gluten free flour
1
cup
rolled oats
,
(certified gluten free if required)
½
cup
dried cranberries
½
cup
sliced almonds
½
cup
almond milk
,
(or milk of your choice)
¼
cup
dark chocolate chips
2
tablespoon
cooking oil
,
(I used grape seed oil)
2
tablespoon
maple syrup
1
tablespoon
chia seeds
1
teaspoon
natural vanilla extract
½
teaspoon
ground cinnamon
½
teaspoon
baking soda
Pinch
salt
Instructions
Preheat oven to 180C (355F) fanbake/convection or 200C (390F) regular bake.
Line a baking tray with baking paper.
Mix all ingredients thoroughly. The cookie mixture will be too sticky to handle, so use a tablespoon to drop 15 heaped spoonfuls onto the baking tray.
With wet hands, flatten each cookie a little and even up their shape if needed.
Bake for 25-30 minutes, until golden brown and firm to the touch.
Cool cookies on a wire rack and store in an airtight container.
Notes
Use a store bought gluten-free standard flour mix.
Try raisins, sultanas or chopped dried apricots instead of cranberries, if you prefer.
Nutrition information
Calories:
125
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
56
mg
|
Potassium:
72
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Calcium:
45
mg
|
Iron:
0.8
mg
Tried this recipe?
Mention
@quitegoodfood
or tag
#quitegoodfood
!