Gluten Free Oatmeal Cranberry Cookies {Vegan}

Is oatmeal gluten free?  Yes and No.  Oats are naturally gluten free.  However, most oats are grown in close proximity to and processed on shared equipment with gluten containing grains.  As a result, contamination is common and becomes a huge issue for those with celiac.  This can be super frustrating for those of us who enjoy a good bowl of oatmeal.  But there are options.

How Do I Know if Oats Are Gluten Free?

First, only buy oats that are labeled as gluten free.  Brands are only granted gluten free certification if the oats have been processed separately from other gluten containing products.   The FDA regulates this certification.  If you do not see a package marked as gluten free, walk away.   However, I would not stop there.  Most of us are used to being food detectives.  Look for the company’s allergen statement regarding the purity of the oats.  You will likely need to visit the brand’s website directly.  Do your research and confirm the safety of any oats that you purchase.

Gluten Free Oatmeal Cookies

Now that you have hopefully found safe, certified gluten free oats, you are ready to start baking.  How great are oatmeal cookies?  They are so versatile.  The stir-in options are endless.  Raisins.  Chocolate.  Nuts.  Seeds.   Other dried fruit.  Chocolate (I know I said it already).  I also think that oatmeal cookies are among the easiest to make dairy free and even vegan.

For this recipe I decided to do something a little bit different.  I had the opportunity to try a few gluten free oat products from Purely Elizabeth.  The oats that they use are certified gluten free.  I had a box of Classic Cinnamon Oatmeal packets.  Each box contains 6 individual packets.  I love this oatmeal because it is filled with so much goodness:

So I thought why not add all of this goodness into a cookie?  And that’s what I did.  Also, since the packets already contain coconut sugar, there was no need to add any more sugar.  To really amp up the flavor I opted to add dried cranberries, sliced almonds, and dark chocolate chips to the mix.  The result was a truly delicious cookie – one that I would have no reservations serving for a grab-and-go breakfast.  You can receive 20% off your first order with Purely Elizabeth with code PURELY20.


Gluten Free Oatmeal Cranberry Cookies {Vegan}

1 box (6 packets) Purely Elizabeth Classic Oatmeal packets
1/2 cup coconut oil (preferably in solid state, not melted)
1/2 cup milk, kept at room temperature for 15 minutes prior to use (I used unsweetened Silk refrigerated coconut milk)
1 cup gluten free flour blend with xanthan gum (I used Bob’s 1 to 1 GF Flour)
2 teaspoons pure vanilla extract
1/2 cup sliced almonds
1/2 cup dried sweetened cranberries
1/2 cup dark chocolate chips


  • Preheat the oven to 350 degrees.  Line a large baking sheet with parchment paper.  Set aside.
  • Empty the contents of the 6 oatmeal packets into the bowl of a stand mixer fitted with a paddle attachment.  Add in the coconut oil, milk, and vanilla.  It is important to allow the milk to sit a room temperature for at least 15 minutes before use.  Mix the ingredients together until incorporated.
  • Add in the flour and mix until just incorporated.
  • Fold in the almonds, cranberries, and chocolate chips.  I prefer to fold these ingredients in with a silicone spatula or wooden spoon.
  • Using a spring-loaded ice cream scoop or a 1/4 cup measuring cup, scoop out the dough.  Lightly roll the dough between the palms of your hands.  Lightly flatten into a round approximately 2″ in diameter.  These cookies do not really spread or rise much, so if you prefer thinner cookies, you may wish to flatten them further.  If you do so, you will likely need to reduce the cook time.
  • Place the cookies 1-2″ apart on the prepared baking sheet.
  • Bake for 12-15 minutes.
  • Allow to cool for at least 15 minutes before enjoying!


*I received complimentary product from Purely Elizabeth.  I did not receive any monetary compensation for my review or recipe.  My opinions and recipes are my own.

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