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

Indulge in the delightful combination of butterscotch and oats with these soft and chewy butterscotch oatmeal cookies. They are perfect for satisfying your sweet cravings any time of the day.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup packed light brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups old-fashioned rolled oats. 1 1/2 cups butterscotch chips.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats and butterscotch chips until evenly distributed in the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy these soft and chewy butterscotch oatmeal cookies with a glass of milk or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes