Oats used to be a staple in my diet until I started eating gluten-free. Then sadly, I had to give them up. Now I’m using gluten-free oats and loving it.
Oatmeal cookies are a favorite in my house and with this recipe they are absolutely scrumptious. I adapted this recipe from Erin at texanerin.com where she commented that these cookies are “her not-so-healthy gluten-free version” and “the best-ever” gluten-free oatmeal cookie and she is…oh, so deliciously right! I made a few changes adding applesauce, grapeseed oil, dried cranberries and roasted pecans and they are healthy and delicious…crunchy around the edges and soft and chewy in the middle. After one bite and you’ll be reaching for seconds.
Gluten-Free Oatmeal Cranberry Cookies
adapted from texanerin.com
- 1 cup blanched almond flour
- 1/3 cup brown rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 to 1 teaspoon cinnamon (depending on how much cinnamon you like)
- 1 large egg
- 3 tablespoons grapeseed oil
- 3 tablespoons unsweetened applesauce
- 1 tablespoon vanilla
- 1/2 plus 2 tablespoons sucanat or turbinado sugar
- 1 cup plus 4 tablespoons gluten-free oats
- 1/2 cup fruit sweetened dried cranberries
- 1/2 toasted chopped pecans
Preheat oven to 375 degrees. Line baking sheet with unbleached parchment paper and set aside.
In medium mixing bowl whisk together flour, baking powder, baking soda and cinnamon. Set aside.
In large mixing bowl whisk egg and add vanilla, oil, applesauce and sucanat (sugar) and whisk together until smooth.
Add dry ingredients to wet ingredients and mix. Add gluten-free oats, cranberries and pecans and mix until combined.
Spoon cookie dough onto cookie sheet and bake for 13 minutes.
Note: You can replace oil and applesauce with butter or earth balance buttery spread. Instead of cranberries you can add raisins and, or, chocolate chips. Be creative and …Enjoy!