Okay okay, I know it’s still November, but hear me out. In Canada, we’ve already had Thanksgiving AND December is only 1 week away. So… Here is my first new holiday recipe of the year! Honestly, these are a perfect holiday recipe, BUT they’re also perfect for any time of year as well.

These cookies are a classic oatmeal cookie (I know, I have a lot), with a holiday spin. The white chocolate and cranberry go perfectly together! There’s also some shredded coconut in there as well, which really brings these cookies to the next level. I love oatmeal everything: cookies, muffins, scones. Oddly enough, I don’t really care for oatmeal itself, but in my baking? Absolutely!

What do you need to make these holiday oatmeal white chocolate cranberry cookies?

• 1:1 gluten-free flour – we always use Bob’s Redmill
• Baking soda
• Sea salt
• Coconut oil – we use Nutiva
• Coconut sugar – we use Everland
• Old fashioned rolled oats – we use Bob’s Redmill
• Eggs
• Vanilla – we use Simply Organics
• Molasses
• Cinnamon – we use Simply Organics for all of our spices
• Unsweetened shredded coconut
• Dried cranberries
• White chocolate chips – we use Enjoy Life from Natura Market to keep this recipe dairy-free!

Looking for more holiday recipes?

• No-bake vegan chocolate snowballs
• Gluten-free chocolate peppermint thumbprint cookies
• Paleo chocolate orange cookies

Ingredients:

• 1 1/2 cups of 1:1 gluten-free flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1/2 cup of coconut sugar
• 2 1/2 cups of old fashioned rolled oats
• 12 tablespoons of coconut oil – room temperature
• 2 eggs – room temperature
• 1 tablespoon vanilla
• 1 tablespoon molasses
• 1/2 teaspoon cinnamon
• 1/2 cup each of unsweetened shredded coconut, white chocolate chips, and dried cranberries

Instructions:

Step 1:

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.

Step 2:

In a large bowl, combine the flour, baking soda, salt, and cinnamon. Whisk to combine. Then, whisk in the coconut sugar and oats. Set aside.

Step 3:

Add the coconut oil to the dry mixture, and using the back of a wooden spoon or rubber spatula, press the coconut oil into the mixture until all the ingredients have been moistened.

Step 4:

In a separate bowl, whisk the eggs, vanilla, and molasses until smooth. Pour the wet ingredients into the other mixture, and mix until the dough is fully incorporated and no dry spots remain. Gently fold in the shredded coconut, cranberries and white chocolate chips.

Step 5:

On one of your prepared cookie sheets, place 1-2 tablespoon sized dough balls, slightly flattening with the back of your hand. The dough should make approximately 24 cookies. Place the baking sheet in the freezer for 15 minutes. Once chilled, place the cookies on separate cookie sheets so they are approximately 1.5 inches apart and bake for 12-15 minutes. Cool the cookies on the baking sheet for 10 minutes before moving to a wire cooling wrack to cool to room temperature. Enjoy!

Notes:

1. The cookies can be stored at room temperature for 1 week or in the freezer for up to 3 months!

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