Low Gluten, Oatmeal, Cranberry, Nut, Chocolate Chun

Name: Low Gluten, Oatmeal, Cranberry, Nut, Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, room temperature; 3/4 cup sugar (or less); 3/4 cup brown sugar (or less); 2 large eggs; 2 tsp vanilla extract; 1/4 cup flax meal (ground flaxseeds); 1 cup whole wheat flour (add 1/4+ cup for cakier cookies instead of flat crunchy cookies.; 1 cup cashew meal (or any nut meal); 1 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cups quick cooking oats (not instant); 1 cup dried cranberries; 1 cup walnuts, chopped course; 3/4 cup chocolate chips (optional)

Servings: persons

1/2 cup butter, room temperature
3/4 cup sugar (or less)
3/4 cup brown sugar (or less)
2 large eggs
2 tsp vanilla extract
1/4 cup flax meal (ground flaxseeds)
1 cup whole wheat flour (add 1/4+ cup for cakier cookies instead of flat crunchy cookies.
1 cup cashew meal (or any nut meal)
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking oats (not instant)
1 cup dried cranberries
1 cup walnuts, chopped course
3/4 cup chocolate chips (optional)

1
Preheat oven to 350F. Line 1-2 baking sheets with parchment paper.
2
Measure out all ingredients. Mix dry ingredients together first and stir with a spoon to incorporate: flour, flax, cashew meal, baking soda and salt. Set aside.
3
Cream the butter and sugar with a mixer or by hand for a little exercise. Add eggs and vanilla extract and beat until fluffy.
4
Add dry ingredients to mixer bowl in 3 additions, mixing after each, just until blended.
5
Remove beaters and use a large wooden or plastic mixing spoon to fold in oatmeal, cranberries, walnuts and chocolate chunks.
6
I use a large melon baller scoop to make the cookies a unified size. The cookies with less flour will turn out larger as they flatten out instead of plump up. Give extra space on the cookie sheet if you are making the cookies with less flour.
7
Bake for about 12-15 minutes depending on the size of your raw cookie balls.
8
Remove from oven, gently remove each cookit to a cookie rack to cool. Store in a dry place in an airtight container for longer freshness.
9
Enjoy!

1263

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter, room temperature, 3/4 cup sugar (or less), 3/4 cup brown sugar (or less), 2 large eggs, and more.

Yes, Low Gluten, Oatmeal, Cranberry, Nut, Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Gluten, Oatmeal, Cranberry, Nut, Chocolate Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions