Oatmeal cookies can do one of two things depending on how you feel about them: they can bring you back sweet sweet memories of the comfort of grandma’s house and her never ending supply of these heavenly baked goods, or it can fill you with resentment based upon the fact that they are the sad alternative to their superstar cousin: the chocolate chip cookie. For me it’s the latter. I always felt gypped when that was the cookie I was offered. It’s like going shopping for something you already have in mind and not being able to find it anywhere in the store and settling last minute for its look-alike itchy version that costs the same amount. I know, elaborate comparison, but I think it’s pretty accurate. I am going to change your mind about oatmeal cookies and you are going to be a card-carrying oatmeal cookie lover by the time I’m done with you. Enjoy these sweet, light and airy cookies with tea or after dinner or before breakfast or really whenever, I don’t judge.
Allergen & Gluten Free Cranberry Oatmeal Cookies
2.5 cups gluten & wheat free rolled oats (Bob’s Red Mill Organic brand works well)
1/2 cup raw sugar
1/2 cup dried cranberries
2 flax eggs or equal amount egg replacer (Ex. Ener-G)
4 tbsp. Earth Balance butter or other butter substitute
1 tsp. vanilla extract
1/2 cup warm water
Preheat oven to 350F
Melt butter substitute in a medium bowl
Add sugar and vanilla extract to butter and mix on low using a hand-beater until frothy
Add flax eggs to mix and continue to beat on low until mixed to uniform texture
Add oats and water to mixture slowly and continue to mix
Add cranberries and mix in thoroughly until distributed throughout
Scoop teaspoon full rounds onto a greased baking sheet, flatten slightly with the back of spoon
Place in oven for 20-25 minutes or until slightly browned on top
Remove and let cool COMPLETELY before removing from sheet
Enjoy! Happy Freedom Friday!
Also on Freedom Friday: Raw Banana Berry Choco Cookies
Banana Chocolate Chip Cookie Dough Ice Cream
Sweet selection: Vegan Berry Cornmeal Crumble
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Photo: Kate Coffey
