#oatmealcookiecravings

These gluten-free oatmeal cookies feature a chewy and flavorful combination of cranberries and coconut. Ideal as a snack or dessert!

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup dried cranberries. 1/2 cup shredded coconut. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and add the maple syrup and vanilla extract to a large mixing bowl. Combine well. The gluten-free rolled oats, baking soda, and salt should be added to the wet ingredients. Stir everything together until it's well mixed. Spread the dried cranberries and shredded coconut out evenly in the dough as you fold them in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between each cookie. Use the back of a spoon to gently press down on each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your tasty gluten-free cranberry coconut oatmeal cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10-12

These gluten-free oatmeal cookies feature a chewy and flavorful combination of cranberries and coconut. Ideal as a snack or dessert!

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup dried cranberries. 1/2 cup shredded coconut. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and add the maple syrup and vanilla extract to a large mixing bowl. Combine well. The gluten-free rolled oats, baking soda, and salt should be added to the wet ingredients. Stir everything together until it's well mixed. Spread the dried cranberries and shredded coconut out evenly in the dough as you fold them in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between each cookie. Use the back of a spoon to gently press down on each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your tasty gluten-free cranberry coconut oatmeal cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10-12

These gluten-free oatmeal cookies feature a chewy and flavorful combination of cranberries and coconut. Ideal as a snack or dessert!

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup dried cranberries. 1/2 cup shredded coconut. 1/3 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the coconut oil and add the maple syrup and vanilla extract to a large mixing bowl. Combine well. The gluten-free rolled oats, baking soda, and salt should be added to the wet ingredients. Stir everything together until it's well mixed. Spread the dried cranberries and shredded coconut out evenly in the dough as you fold them in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between each cookie. Use the back of a spoon to gently press down on each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your tasty gluten-free cranberry coconut oatmeal cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10-12