{Gluten-Free} Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies

by Marla on November 6, 2013 · 106 comments

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Gluten-Free Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies | FamilyFreshCooking.com

Recently I was sent a bottle of Fonseca BIN 27 Port wine. I was asked to pair a creative cookie recipe with it.

I pondered things a smidge & decided that Port would pair well with dark chocolate, cranberries & pecans…I had never eaten cookies & sipped wine at the same time before. Now I know what I was missing.

Let’s sip & bake together shall we? I’m entering these cookies in a Facebook People’s Choice Award, you can check that out & vote for me if you wish.

Fonseca BIN 27 Port Wine | FamilyFreshCooking.com

I found this on the Fonesca website: The rich black fruit flavours of Bin 27 are a perfect match for chocolate and berry fruit dishes.

Gluten-Free Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies | FamilyFreshCooking.com

 So I guess it makes sense that my cookies have chocolate & berries. It was a hunch and I went with it.

Gluten-Free Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies | FamilyFreshCooking.com

These cookies (and the wine) are perfect for chilly days ~ cuddled up by the fire…

Aspen with Snow | FamilyFreshCooking.com

These are sweetened with maple syrup and baked with a blend of blanched almond flour, oat flour and old fashioned rolled oats. They have the perfect crumb.

Gluten-Free Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies | FamilyFreshCooking.com

These would be perfect for holiday cookie exchanges…since they are really crumbly (yum) chill them in the fridge for extra firmness before serving.

Gluten-Free Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies | FamilyFreshCooking.com

Enjoy!

{Gluten-Free} Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 12 cookies

{Gluten-Free} Oatmeal, Chocolate Chunk & Cranberry Pecan Cookies

Ingredients

  • 6 tablespoons (1/2 cup) Melted Coconut Oil
  • 1/3 cup Pure Maple Syrup
  • 1 teaspoon pure Vanilla Extract
  • 2 tablespoons Water
  • 2 large Eggs, whisked
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon fine Sea Salt
  • 1 cup + 2 tablespoons (125 g) Gluten Free Oat Flour
  • 3/4 cup (60 g) Gluten Free Old Fashioned Rolled Oats (not quick cook)
  • 1/2 cup (52 g) Blanched Almond Meal
  • 1/2 cup (65 g) chopped Pecans
  • 3/4 cup (100 g) Chopped Dark Chocolate Chunks
  • 1/3 cup (40 g) Dried Cranberries

Method

  • Pre heat oven to 350 degrees F with the rack in the middle. Prepare a rimmed cookie sheet with parchment or a Silpat liner. Mix together wet ingredients. In another bowl whisk together dry ingredients (save the chocolate, cranberries & pecans to fold in last.) Combine the wet and dry ingredients, gently fold in the chocolate, cranberries and pecans to form cookie batter.
  • Take heaping tablespoons of batter and place them on the cookie sheet. Press into 1/2 inch thick discs. Bake for 10-13 minutes until cookies are golden brown. Let them cool. Store in a cool, dry place ~ the fridge is great!
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Gluten Free Oatmeal Cookie Recipe Links

Disclosure: I was sent a hand mixer and wine to review ~ all thoughts and opinions are my own.

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