These wheat- and dairy-free cookies are the perfect balance of sweet and tart. Although I prefer them for a mid-day snack or after dinner treat, the healthy ingredients make them a perfect choice for breakfast as well.
I’ve always found cooking to be more enjoyable when I get everything ready in advance this way I’m not constantly running back and forth between my pantry and kitchen cabinets. If you cook or bake regularly, I’m sure you’ve heard the term “mise en place” which means everything in its place. It truly helps even the most seasoned cook.
After looking over my recipe I gather all the tools I need and then proceed to measure out all the ingredients. Doing so may dirty a few more dishes but the added ease this method brings is worth it.
I love these cookies, especially this time of year when I tend to crave the sweet (yet tart) treats. These definitely satisfy the cravings while still leaving me feeling light.
- 2cups gluten-free oats
- 3/4cup oat flour
- 1teaspoon cinnamon
- 1teaspoon xanthan gum
- 1/2teaspoon baking soda
- 1/2teaspoon sea salt
- 1cup coconut palm sugar
- 1/2cup coconut oil
- 1 large egg
- 1teaspoon vanilla
- 2/3cup dried cranberries
- Pre-heat oven to 350 degrees. In a medium bowl mix together the oats, oat flour, cinnamon, xanthan gum, baking soda and sea salt and set aside.
- In a medium-large bowl whisk together the coconut palm sugar, coconut oil, egg and vanilla until smooth.
- Slowly mix the dry ingredients into the wet ingredients. Mix until combined. Gently fold in cranberries.
- Line a cookie sheet with parchment paper. With a small ice cream scoop or spoon, transfer the batter to your cookie sheet. If desired, flatten cookies slightly with the palm of your hand or the back of the ice cream scoop or spoon, as these cookies will only spread slightly.
- Bake for 12 to 14 minutes. (Makes 20 – 24 cookies depending on size)