GLUTEN-FREE CRANBERRY COOKIES RECIPE

With the holidays quickly approaching, it’s always a good thing to have multiple dessert recipes under your belt! In the BFFF test kitchen, we have created the most delicious cranberry cookies that you will actually feel good about eating. Made with Pamela’s All-Purpose Flour, these gluten-free cookies will definitely be a hit with everyone, regardless of gluten preferences. Because they are made without butter, this easy dessert recipe is also healthier than traditional cookies, score! We love that the cranberries offer a tartness that contrasts the light and airy cookie. These warm cookies can be served as dessert for the holidays, taken as a treat to your loved ones and neighbors, or even on a regular day with tea. We really don’t need an excuse to make these, and once you try them, you won’t either! Check out our recipe below:

GLUTEN-FREE CRANBERRY COOKIES RECIPE

• 2 cups gluten-free Pamela’s all purpose flour
• 3 eggs
• 1 tsp.  vanilla extract
• 1 cup dried cranberries
• 1 tsp. cinnamon
• 2 1/2 cups brown sugar
• 2 tsp. gluten-free baking soda
• 1/4 tsp. salt
• 1-1/4 cups extra virgin coconut oil (solid form)
• 1-1/2 cups gluten-free rolled oats

1. Preheat oven to 350F. Whisk eggs, vanilla extract and cranberries in a bowl.
2. Refrigerate for 1/2 hour. In an electric mixer combine coconut oil and brown sugar until well mixed.
3. In a separate bowl mix cinnamon, salt, baking powder and Pamela’s all purpose flour until blended.
4. Slowly little by little add dry mix to the wet mix and blend until combined.
5. Hand stir in oats and mix.
6. Place spoonfuls on baking sheets lined with parchment paper at least 1.5 inches apart (use a small ice cream scoop for more uniform cookies).
7. Bake of 10-12 minutes, cool and then serve.
8. Sprinkle with additional cranberries if desired.