Best 3 Cranberry Walnut Oatmeal Cookies Vegan Gluten Free Recipes

Indulge in the symphony of flavors with our tantalizing Cranberry Walnut Oatmeal Cookies, a delectable treat that caters to various dietary preferences. These cookies are a harmonious blend of chewy oats, tangy cranberries, and crunchy walnuts, offering a delightful symphony of textures in every bite.

For those with gluten sensitivities, rejoice! These cookies are crafted with a nourishing blend of gluten-free flours, ensuring that everyone can savor their goodness. And for those who embrace a vegan lifestyle, these cookies are a haven of plant-based ingredients, providing a guilt-free indulgence.

But the culinary magic doesn't stop there. This recipe also features a delectable Chocolate Chip Cookie variation, transforming the classic into a decadent symphony of chocolatey goodness. And for those seeking a delightful twist, the scrumptious Lemon Poppy Seed Cookies offer a burst of citrusy freshness that will invigorate your taste buds.

So, embark on a culinary journey with our trio of tantalizing recipes, and discover the perfect cookie to satisfy your cravings, regardless of your dietary preferences.

Let's cook with our recipes!

CRANBERRY WALNUT OATMEAL COOKIES {GLUTEN FREE + REFINED SUGAR FREE + DAIRY FREE}

Cranberry Walnut Oatmeal Cookies {Gluten Free + Refined Sugar Free + Dairy Free} image

These oatmeal cookies are a healthier take on a favorite holiday flavor combo: cranberry + walnuts. Perfect as part of a Christmas cookie tray or as a treat!

Provided by Marie

Categories Dessert Treat

Time 40m

Number Of Ingredients 11

Ingredients

1 3/4 cup oats
3/4 cup almond flour
1/4 cup tapioca flour (or arrowroot starch)
3/4 cup coconut sugar (or brown sugar)
1/4 teaspoon baking soda
3/4 teaspoons sea salt
1/2 cup coconut oil (liquified)
1 large egg
2 teaspoons vanilla extract
1/2 cup walnuts (chopped finely)
1/3 cup dried cranberries

Steps:

Preheat oven to 350F/175C degrees.
In a large mixing bowl, whisk together oats, almond meal, tapioca or arrowroot starch, coconut sugar, baking soda and sea salt. In a separate mixing bowl, whisk together coconut oil, egg, and vanilla. Mix in wet ingredients into the dry until well combined, then fold in walnuts and dried cranberries. Mix with your hands until the mixture resembles oatmeal cookie dough.
Chill dough for 30 minutes, then roll into balls (I used a standard ice cream scoop for even sized balls) and flatten with the palms of your hands (they will spread just a little bit). Repeat until you have about 17 cookies. Add to a cookie sheet and bake for 12-14 minutes or until browned around the edges and bottom. Cool on a wire rack for 20 minutes before serving.

Nutrition Facts : ServingSize 1 cookie, Calories 178 kcal, Carbohydrate 16 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 136 mg, Fiber 1 g, Sugar 6 g

CRANBERRY-NUT OATMEAL COOKIES

Cranberry-Nut Oatmeal Cookies image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

Ingredients

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

DRIED CRANBERRY-WALNUT OATMEAL COOKIES

Dried Cranberry-Walnut Oatmeal Cookies image

This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are just set, where the center of the cookie still looks a little wet.

Provided by Karen..

Categories Drop Cookies

Time 18m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup stick Butter Flavor Crisco or 3/4 cup crisco butter flavor shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 3/4 cups rolled oats (quick or old-fashioned, see notes in description)
1 -1 1/2 cup dried cranberries
1 -1 1/2 cup walnut pieces

Steps:

Heat oven to 375°F.
Combine 3/4 cup shortening and sugars in large bowl.
Beat at medium speed with electric mixer until well blended.
Beat in eggs and vanilla until well blended.
Combine flour, baking soda and salt in small bowl.
Stir into creamed mixture; mix well.
Add oats, dried cranberries and walnuts.
Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
Bake at 375°F for 8 minutes or until firm and light brown.
Cool on cookie sheets 4 minutes; transfer to cooling rack.

Nutrition Facts : Calories 67.5, Fat 3.5, SaturatedFat 1, Cholesterol 6.4, Sodium 28.5, Carbohydrate 8.2, Fiber 0.5, Sugar 4.5, Protein 1

Tips:

Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
Oats: Use gluten-free rolled oats to ensure the cookies are gluten-free.
Vegan Butter: If you don't have vegan butter, you can use coconut oil or mashed avocado as a substitute.
Sweetener: You can adjust the amount of maple syrup or coconut sugar depending on your desired sweetness level.
Nuts: Feel free to use other nuts like almonds, pecans, or hazelnuts instead of walnuts.
Cranberries: Dried cranberries add a tart and chewy texture to the cookies. You can also use raisins or chopped dried cherries.
Baking Time: Keep an eye on the cookies in the oven as they can burn easily. The edges should be golden brown, and the centers should be set but still slightly soft.

Conclusion:

These Cranberry Walnut Oatmeal Cookies are a delightful treat that combines the goodness of oats, cranberries, and walnuts. They are vegan, gluten-free, and naturally sweetened, making them a healthier choice for cookie lovers. With their chewy texture and burst of flavors, these cookies are perfect for breakfast, snacks, or dessert. Whether you're following a special diet or simply seeking a wholesome and delicious treat, these cookies are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with this recipe!