By Chef Linda
Looking for a tasty and protein-rich vegan cookie that also happens to be gluten free? We've got the perfect recipe for you! These Oatmeal Almond Cranberry Cookies are chock-full of sweet dried cranberries and crunchy walnuts. Oat flour and ground almonds lend great texture and fiber, and melted coconut oil and almond butter add heart-healthy fats. For a subtle taste of coconut, use unrefined coconut oil.
Pack a few of these cookies in your bag to ward off an afternoon trip to the vending machine. With these gluten-free cookies at the ready, you'll be more than ready for your next snack attack!
Oatmeal Almond Cranberry Cookies
2 tablespoons ground flaxseed
½ cup coconut oil, melted
½ cup brown sugar
1 cup unsalted almond butter
½ cup real maple syrup
1 teaspoon vanilla
1 cup oat flour (or 1 ¼ cups old-fashioned oats pulsed in food processor until finely ground)
1 cup finely ground almonds, almond meal, or almond flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups old-fashioned oats
1 cup walnuts, coarsely chopped
1 cup dried cranberries
Preheat the oven to 350°F. Line two baking trays with parchment paper. In a small bowl, make flax “eggs” by whisking together the ground flaxseed with 6 tablespoons warm water and allow to sit for 10 minutes.
In a large bowl, whisk together the coconut oil and sugar until smooth. Add the flax “egg” mixture and whisk until the mixture is smooth and thickened. Mix in the almond butter, maple syrup, and vanilla.
In a medium bowl, stir together the oat flour, ground almonds, baking soda, and salt, then stir into the wet ingredients. Add the oats, walnuts, and cranberries, and mix until well-incorporated.
Scoop cookie batter by heaping tablespoons, placed 2 inches apart onto prepared baking trays. Flatten slightly with a spatula or your fingertips. Bake for 10 to 12 minutes, rotating trays midway through baking to ensure even cooking. Let cool on the baking tray for about 5 minutes, then transfer to a wire cooling rack to cool completely before serving.