Cookies are one of my favorite gifts to give my friends and family. Baking homemade cookies is both a frugal gift idea and shows you care. Nothing says love like soft oatmeal cookies with dried cranberries and white chocolate chips woven throughout. These gluten-free cookies have the most amazing texture that can be attributed to the chewy oatmeal and sweet mix ins.
You can package these cookies several different ways to either give or keep for your own family to enjoy. My favorite way to package cookies is stacking them high in a slender cellophane bag and securing with a cute ribbon. Another cute option is presenting the cookies stacked in a wide mouth mason jar finished off with a small piece of cloth secured to the lid and a matching ribbon.
Here is what you need:
1 cup coconut oil, melted 1/2 cup coconut sugar 2 eggs 1 1/2 cups old-fashioned oats 1 1/2 cups gluten-free flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup dried cranberries 1 cup white chocolate chips
Step 1: Preheat oven to 350F. In a large bowl, whisk together melted coconut oil, coconut sugar, and eggs.
Step 2: To the large bowl, add dry oatmeal, & gluten-free flour, baking soda, salt, dried cranberries, and white chocolate chips. Mix gently until all ingredients are combined.
Step 3: Using a 2 Tbsp cookie dough scoop, place dough onto a parchment lined baking sheet.
Step 4: Bake cookies for 9-10 minutes or until cookies are just set and beginning to brown. Be careful not to over bake! Allow cookies to cool on a wire rack and store in an air-tight container.
Oatmeal Craisin Cookies
These gluten-free cookies have the most amazing texture that can be attributed to the chewy oatmeal and sweet mix ins.
Ingredients
- 1 cup coconut oil (melted)
- 1/2 cup coconut sugar
- 2 large eggs
- 1/2 tsp salt
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups gluten-free flour
- 1 tsp baking soda
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
Preheat oven to 350F. In a large bowl, whisk together melted coconut oil, coconut sugar, and eggs.
To the large bowl, add dry oatmeal, gluten-free flour, baking soda, salt, dried cranberries, and white chocolate chips. Mix gently until all ingredients are combined.
Using a 2 Tbsp cookie dough scoop, place dough onto a parchment lined baking sheet. Bake cookies for 9-10 minutes or until cookies are just set and beginning to brown. Be careful not to over bake! Allow cookies to cool on a wire rack and store in an air-tight container.
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I use coconut oil in my nest when making cookies too, but I freeze the dough after rolling it in parchment paper like a log. Then slice as many as you want for the day and the coconut oil (butter too) melts evenly in the oven…happy feasting.
Yum! I need to try this recipe. It looks delicious!
Thanks Maria! Yes, maybe this weekend these will be baking in your oven… 😉
Drool! These look amazing. Oatmeal cookies are the bomb (and they have to be at least a little healthier, right? 😉 ) One of my favorite cookies are oatmeal chocolate chip so I’m sure I’d love these.
If you love chocolate chip oatmeal cookies you will LOVE these, Deanna! It’s like the kicked-up version with the added tartness of the cranberries. I love the added flavor note! Blessings to you!
I prefer the semi-sweet chocolates to the white, but I absolutely love craisin, oatmeal, chocolate chip cookies! Yum!
Semi-sweet will be delicious too! I hope you enjoy this version, Cheryl!
oh…my…goodness! Oatmeal cookies are my favorite so I’m going to have to try this recipe the next time I make some. Thanks for sharing.
Aren’t oatmeal cookies just the best? They are so comforting and “hearty” if that is even possible. Ha! Enjoy these, Leah!