Today’s recipe is a gluten free and dairy free version of my family’s favourite oatmeal cookies (Oatmeal Cookies With Cranberries and White Chocolate)
This is a small batch recipe, for only 12 cookies, since only one person in this family has gluten intolerance, and generally speaking, gluten free products have a shorter shelf life.
But you know what…there’s just enough of them to satisfy those sweet cookie cravings for a few days!
My big complaint with gluten free baking is that I have yet to find a premixed flour that I am actually happy with. I find that it leaves an odd, sandy texture in the final product, that just turns me right off!
So with these cookies I opted to come up with a recipe that didn’t use flour at all.
They turned out just right..soft, chewy and darn delicious!
Give these a try and let me know what you think.
GLUTEN FREE & DAIRY FREE OATMEAL COOKIES WITH CRANBERRIES AND ALMONDS
*recipe created by Mary Grace
*makes 12 cookies
1/3 cup brown sugar
1/3 cup coconut oil
1/2 tsp vanilla extract
1/2 cup almond meal
1/2 tsp baking soda
Dash of salt
3/4 cup gluten free oats
1/4 cup dried cranberries
1/4 cup sliced almonds
Cream together sugar and coconut oil, with electric mixer.
Add egg and vanilla, and mx until well combined.
Add almond meal, baking soda and salt and continue mixing to incorporate well.
Add oats, cranberries and sliced almonds and mix until well combined.
At this point the dough will be too soft to work with, refrigerate for at least 2 hours before proceeding.
When dough is firm, preheat oven to 350F.
Line a baking sheet with parchment paper.
Divide dough into 12 spoonfuls and gently roll into unifirm balls.
Arrange on baking sheet and bake 10 minutes.
Transfer to wire rack to cool.