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Cranberry Chocolate Chip Oatmeal Cookies (Gluten-free)

Coconut, chocolate chips, dried cranberries and holiday spices – what’s not to love? With no added sugar and only gluten-free ingredients, these delicious oatmeal cookies are sure to become a seasonal staple.


  • 1 1/2 cups gluten-free rolled oats
  • 1/4 cup of almond meal
  • 1 cup coconut flakes
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 cup walnuts and pecans, finely chopped
  • 1 cup dried cranberries
  • 1 cup semisweet chocolate chips
  • 2 eggs
  • 1/4 cup coconut oil
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine oats, almond meal, chopped nuts and coconut flakes in a large bowl.
  3. Add salt, pumpkin pie spice and cinnamon, then the dried cranberries and chocolate chips and stir until well combined.
  4. In a separate bowl, combine coconut oil, eggs, and vanilla extract with an electric mixer.
  5. Slowly add wet ingredients to dry mixture, stirring to combine and scraping down the sides of the bowl as needed.
  6. Form dough into 2 inch balls, flatten slightly on the baking sheet, and bake for about 20 minutes, or until edges are golden brown.