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Gluten Free Oatmeal Cranberry Cookies with pumpkin are soft and chewy! A low-calorie cookie recipe made dairy free with gluten free oats. A great cold weather snack!
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Got leftover pumpkin puree? I always seem to have odds and ends of leftover pumpkin waiting to be used. I’m not complaining because it gives me the perfect excuse to make sugar-free pumpkin bread, pumpkin protein balls, or healthy pumpkin donuts!
Pair pumpkin with dried cranberries and oats and you’ve got the best oatmeal cranberry cookies!
Healthy Oatmeal Cranberry Cookies
Loaded with fall flavors, these healthy oat cookies are lightly spiced and sweetened with maple syrup and low-sugar dried cranberries and are chewy and delicious!
The perfect fall-flavored cookie with everyday ingredients. Even if you’re not a pumpkin lover, I promise you can’t taste the pumpkin in this recipe!
Ingredients for Craisins Cookies
- Gluten Free Rolled Oats
- Flax
- Chia
- Pumpkin puree
- Unsweetened almond milk or milk of choice
- Egg Whites
- Cinnamon, Nutmeg
- Baking Powder
- Maple Syrup
- Coconut Oil
- Vanilla Extract
- Dried Cranberries, low sugar
How to Make Cranberry Oat Cookies
It’s so simple to make these cookies! To make your cranberry oatmeal cookies, first preheat the oven to 350 F and line a large baking sheet with parchment paper.
In a large bowl mix together the dry ingredients – rolled oats, cinnamon, nutmeg, flax meal, chia, baking powder and salt.
In a separate, smaller bowl mix together the wet ingredients – pumpkin puree, almond milk, maple syrup, coconut oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix together. Next fold in the dried cranberries.
Using a large ice scream scoop, scoop a heaping spoon of the batter onto the baking sheet. Gently forming each cookie with your hands. Repeat this process until you have twelve cookies.
Bake these gluten free cranberry cookies in the oven for 12 minutes then remove and let them set on the baking sheet for 5 minutes. This helps them firm up a little!
Enjoy your cranberry gluten free cookies immediately or store in the refrigerator in an airtight container. You definitely want to store these in the refrigerator or freezer to ensure freshness.
You can enjoy your cookies chilled or warmed in the microwave a few seconds as a snack with a cup of coffee with homemade pumpkin spice coffee syrup or with breakfast enjoy them with mason jar baked eggs or a healthy breakfast hash.
Recipe Substitutions
- Egg Whites – you can sub whole eggs for the egg whites in the recipe. It’s always a 2:1 ratio egg whites to whole eggs in recipes. Substituting whole eggs will increase the amount of calories per serving and reduce the protein so be aware of this.
- Milk – Any milk or dairy free milk you enjoy will work in this recipe.
- Maple Syrup – I recommend regular maple syrup for the recipe. 1/3 of a cup is not very much when divided among 12 cookies. You can use a low calorie maple syrup to reduce the sugar and calorie count a bit more.
- Oats – Rolled oats work great for this recipe. If you are gluten free, be sure to choose certified gluten-free oats. If you are not gluten free, you can definitely use regular rolled oats. I have not tested this recipe with other flours than oats.
- Pumpkin – Look for canned pumpkin puree, not pumpkin pie filling.
- Flax and Chia – These are necessary to hold the cookies together. Without them, I cannot guarantee that they will work.
- Optional Add-Ins – Chocolate chips, nuts, seeds, cacao nibs would all be fantastic add-ins. This healthy cookie recipe is versatile!
More Healthy Oatmeal Cookies
Gluten Free Cranberry Oatmeal Cookies
Ingredients
- 1 1/4 cup Gluten Free Rolled Oats, or regular oats
- 1/2 cup Flax Meal, not flax seeds
- 1/4 cup Chia Seeds
- 1 1/2 tablespoons Cinnamon
- 2 teaspoons Baking Powder
- 1 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 2 Egg Whites
- 3/4 cup Pumpkin Puree, not pumpkin pie filling
- 1/2 cup Unsweetened Almond Milk, or milk of choice
- 1/3 cup Maple Syrup
- 1 tablespoon Extra Virgin Olive Oil, or oil of choice
- 2 teaspoons Vanilla Extract
- 1/4 cup Dried Cranberries, or raisins
- Optional add-ins: cacao nibs, nuts, seeds, chocolate chips
Instructions
- Preheat oven 350 F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, mix the dry ingredients together.
- In a separate mixing bowl, mix the wet ingredients together then fold in the mixture with the dry mixture minus the cranberries and optional add-ins. Once everything is mixed together, fold in the cranberries and optional add-ins.
- Using an ice cream scoop, drop a heaping scoop of the batter onto a large nonstick baking sheet a few inches apart until you have 12 cookies.
- Bake 12 minutes then remove from the oven and cool on the baking sheet 5 minutes before transferring to a wire rack.
- Store in the refrigerator up to 7 days or in the freezer up to 60 days.
Notes
- You can substitute 1 whole egg for the 2 egg whites. Note that any substitutes will increase the calories and lower the protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will these work with fresh cranberries?
I don’t think so. The batter would be too wet so the recipe would need to be adjusted somehow for the added liquid.