At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Cranberry Almond Oatmeal Cookies (Soy and Fish-Free, Can Be Nut-Free)

This cookie recipe I got from, and it is amazing! It was originally listed by Boomette. I have slightly modified it to make it soy-free, assuming you make sure to use all soy-free ingredients, and to put my own little tweak on it. :)

Note that this recipe is fish-free and can be nut-free. (See variations below.)

Cranberry Almond Oatmeal Cookies
1 1/2 Cups soy-free flour

1 teaspoon baking soda

1/4 to 1/2 teaspoon salt

1/2 to 1 teaspoon cinnamon (optional)

1 Cup (2 sticks) salted, full-fat butter, softened

1/2 Cup sugar

1/2 Cup brown sugar, packed

2 eggs

1 teaspoon vanilla

3 Cups oatmeal

1 Cup sweetened dried cranberries (I recommend Craisins)

1 Cup slivered almonds

1. Preheat oven to 350oF.

2. In a medium bowl, mix together flour, baking soda, salt and cinnamon (if using).

3. In another big bowl, mix butter, sugar and brown sugar until mixture has doubled using a mixer.

4. Add eggs and vanilla to the sugar mixture and mix well.

5. Add the flour mixture to the sugar mixture, beating it in at low speed.

6. Finally, add in the oatmeal, cranberries and almonds and stir in with a wooden spoon.

7. Drop the dough, 1/4 cup for each cookie, on ungreased baking sheets, leaving space of 3 inches between each cookies. (You can make these cookies smaller if you wish, but note that the cooking time will be shorter.)

8. Cook 16 minutes or until cookies are golden but lightly soft on top.

9. Let cool on a sheets for 2 minutes.

10. Put cookies on a wire rack or on brown paper or waxed paper and let them cool completely. (These cookies can be eaten while warm, too, but they tend to fall apart easier that way.)

  • White Chocolate Cranberry Almond Oatmeal Cookies: Omit the cinnamon and add from 1 to 2 Cups of white chocolate chips and cook as directed. 
  • Nut-Free Version: Omit the almonds. Use the white chocolate chips (omit cinnamon if you do) or leave them out.
  • Cranberry Walnut Oatmeal Cookies: Substitute 1 Cup walnut pieces for the almonds.
  • Raisin Almond Oatmeal Cookies: Substitute 1 Cup raisins for the cranberries.
  • Raisin Walnut Oatmeal Cookies: Substitute 1 Cup raisins for the cranberries and 1 Cup walnut pieces for the almonds.
  • Basically, you can substitute any nut for the almonds (walnut, pecan, macadamia nut, etc.) and any dried fruit for the cranberries (raisins, apricots, etc.). You can also omit the cinnamon and add 1 to 2 Cups of any type of chocolate that you like. You could even omit the almonds, cinnamon and cranberries and just add chocolate or omit the almonds and cranberries and just have plain oatmeal cookies. The possibilities are endless! :)

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