Totally Loaded Oatmeal Cookies | Gluten Free
Ingredients
- 1 1/4 cup all-purpose gluten-free flour (I used Bob's Red Mill)
- 1 cup almond meal
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1/3 cup coconut sugar (you can use granulated sugar if you don't have coconut sugar on hand)
- 2 large eggs
- 1 tbs vanilla extract
- 1/2 cup maple syrup
- 1 3/4 cups old-fashioned uncooked oatmeal
- 3/4 cup dried cranberries
- 1/2 cup unsweetened coconut shreds
- 1 cup walnut pieces
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together your flour, xanthan gum, almond meal, salt, and cinnamon. Set it aside.
- In your electric mixer bowl combine your butter, brown sugar and coconut sugar. Mix on medium speed until it is thoroughly combined. Once the mixture appears slightly fluffy (about 3 to five minutes in), stop the mixer and scrape down the bowl.
- Add in your eggs one at a time, running your mixer for a minute in between the addition of each new egg. Add in your vanilla extract, and maple syrup and beat until both are completely mixed in.
- Once your egg and butter mixture is completely combined, add in your flour mixture and beat until it all comes together.
- Once it is completely combined fold in your oats, cranberries, coconut flakes, chocolate chips and walnut pieces by hand. Stir until it is all thoroughly mixed throughout the batter.
- Spoon the batter by the heaping tablespoonful onto your parchment paper lined baking sheets.
- Bake for 10 to 12 minutes or until your cookies are a beautiful golden brown.
- Remove from oven and allow to cool.
