Saturday, February 25, 2012

Recipe for Gluten-Free Salty Oatmeal-Chocolate Chip-Cranberry Cookies (Vegan, Egg-Free, Dairy-Free)

Oatmeal Raisin Cookies, Oatmeal Cookies, Cookies
We have been invited tomorrow for lunch with friends and I've been asked to bring dessert. I have already eaten enough with R. to know that she rarely eats dessert. What can I take that she will enjoy? She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food. She also told me she eschews most sweets, but does like bitter-sweet chocolate. So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe. The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't ever use canola oil). Hope you enjoy it too!

  • 1 C. Coconut Flour
  • 2/3 C. Steelcut Oats, ground in food processor
  • 1 C. Palm Sugar (or other sweetener of choice)
  • 1 tsp. Cinnamon
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Baking Soda
  • 1 T. Chia Seed, ground in coffee bean grinder (or blender)
  • 3/4 C. unsweetened Applesauce
  • 1/2 C. Virgin Coconut Oil (melted)
  • 1 tsp. GF vanilla extract
  • 2 C. certified GF Rolled Oats
  • 1/2 C rehydrated Cranberries, chopped
  • 1/2 C. GF Chocolate Chips
  • Celtic Sea Salt to garnish (optional)

1. Preheat oven to 350 degrees.
2. Process Steelcut Oats in food processor (or coffee bean grinder or grind by hand?) until it is like a rough flour. You're looking for texture here, but without the unchewable bits.
3. Combine all dry ingredients except for 1 cup of Rolled Oats and Chocolate Chips and whirl together in food processor just until combined.
4. Add in all wet ingredients except for rehydrated Cranberries.
5. Briefly process wet mixture into dry mixture. (Or stir together)
6. Pour into a bowl and stir in drained Cranberries. (I added warm water to mine to rehydrate them, but you could add lemon and ginger, or juice-- experiment and let me know what worked for you).
7. Once mixed, allow to sit for 5 minutes. Then add remaining Oats and fold in Chocolate Chips. (Try not to sample too much of the product ;-)
8. Form dough into roughly tablespoon size balls, space them two inches apart on a lined baking pan, and flatten to approximately 1/2". I baked mine on a silicon mat, but the recipe I adapted this from suggests that parchment paper also works well.
9. Sprinkle with Celtic Sea Salt (or kosher salt) and lightly tap salt crystals into the dough.
10. Bake for 15-20 minutes until golden brown. After removing cookies from oven, wait for 5-10 minutes before transferring them to a cooling rack to cool for an additional 15-20 minutes.
10. Makes about 2 dozen cookies.
*recipe is a doubled adaptation of one by Jonathan Itchon at


  1. This cookie recipe is great. It can be eaten by just about everyone. It's gluten-free, dairy-free, and doesn't have any nuts in it. I think it's really hard to find a recipe like that, and thank you for sharing this. I always find it strange seeing salt on cookies, but it's worth a try.

  2. thank you for your comments! this cookie was a big hit at the dinner party... served it up with some delish coconut ice cream (vegan Luna & Larry's organic Coconut Bliss).

  3. The flavor combos sound spectacular - I can see why it was such a big hit! And with coconut ice cream? Come on - what's not to love? So cool seeing where you've taken this recipe. :)

    1. ah thank you, Jonathan, so gracious of you (since I 'borrowed' the recipe from your awesome site and adapted it just a little). I'd like to try them with that black salt you mentioned!


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