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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Servings: 15
Calories: 125kcal
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: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 72mg | Fiber: 2g | Sugar: 5g | Calcium: 45mg | Iron: 0.8mg
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