Crunchy on top, soft in the middle and filled with toasted pecans, cranberries and chocolate morsels…if you love oatmeal cookies, well these are to die for!
This recipe is a remake of my original posting…Gluten-free Oatmeal Cranberry Cookies. Not that the original isn’t as good…this one is just better. You can make them with or without cranberries and chocolate morsels…either way they are still worth going back for seconds.
Best Oatmeal Cookies – Ever!
- 1 cup blanched almond flour
- 1/3 cup brown rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 large egg
- 6 tablespoons grapeseed oil
- 1 tablespoon vanilla
- 1/2 sucanat or turbinado sugar
- 1 cup old fashion gluten-free oats
- 1/3 to 1/2 cup fruit sweetened dried cranberries
- 1/2 toasted chopped pecans
- 1/2 cup chocolate chips (I use SunSpire 65% bittersweet baking chips)
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, and sucanat (sugar) and whisk together until smooth.
Add dry ingredients to wet ingredients and mix. Add gluten-free oats, cranberries, chocolate chips and pecans and mix until combined.
Spoon cookie dough onto cookie sheet and bake for 10 minutes.
Note: to toast pecans…place in large skillet and toast pecans over medium high heat, about 5 minutes, tossing occasionally. Be careful not to burn the pecans. Once they start to heat they will toast quickly. Remove from skillet and chop.