These are a new twist on an old family favorite of mine. I love to bake cookies for the holidays and this organic, gluten-free version of a classic chewy holiday treat has all of the flavor and way less of the guilt.
This is a great cookie recipe to make with your kids and perfect for those all-too-popular cookie exchange parties. They are so delicious and moist (thanks to the coconut oil), no one will believe you when you tell them these cookies are gluten-free.
Makes 3 dozen cookies
3 organic eggs
1 cup organic dried cranberries
1 tsp. organic vanilla extract
1-1/4 cups organic extra virgin coconut oil (solid form, not melted)
1 cup organic brown sugar
1/2 cup organic turbinado sugar
1-1/2 cups organic gluten-free rolled oats
1/2 cup organic ground flax seed
2 cups gluten-free all purpose baking flour
1/4 tsp. sea salt (optional)
2 tsp. gluten-free baking soda
1 tsp. organic cinnamon
- In small bowl, combine eggs, cranberries and vanilla. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F.
- Cream together coconut oil, turbinado sugar and brown sugar. In separate bowl, combine flour, flax seed, salt, cinnamon and baking soda. Add dry mixture to creamed mixture. Mix in egg and cranberries. Stir in rolled oats. Mix well. (Dough will be stiff.)
- On baking sheet, place spoonfuls one inch apart. Bake 10-12 minutes.
Nutritional profile: 160 calories per cookie