This Gluten-free Oatmeal Cranberry Cookies recipe is Vegan & Refined Sugar-free too and its preparation time is 60 minutes.
- Serving: 30-33 cookies
- 80 Calories per serving
- 2 gm Protein
- 2 gm Dietary Fiber
- Cranberries contain antioxidants, reduce
blood pressure. - Pumpkin and sunflower seeds provide large doses of copper and magnesium that are crucial for better functioning of immune system and RBC formation.
- A low sodium alternative to your snack stash!
- Fiber-rich cookie to satiate your sugar cravings.
- Date sugar is a low-calorie alternative sweetener carrying heart-friendly essential minerals and antioxidants.
- 250 gm buckwheat flour
- 150 ml olive oil
- 200 gm jaggery/120 gm date sugar
- 1 tsp of vanilla essence
- 120 ml boiling water
- 100 gm gluten-free oats (Organic, if possible)
- 25 gm each of sunflower, flax, melon and pumpkin seeds
- 100 gm dried cranberries
- In a large bowl mix the oil and date sugar/ jaggery till well combined
- Add the vanilla essence and follow with a cup of flour at a time till mixed properly.
- In a cup add 2 tbsp of the boiling water and mix with the baking soda. Once it foams up add it to the flour mixture and
combine, followed by the remaining water. - Finally add the oats, cranberries and seeds and mix well.
- Roll into small cookie balls and flatten slightly when placing on baking parchment.
- Preheat oven to 160 C /325F and bake for 20 mins.
- Remove and cool completely.
