Cozy Oatmeal + Cranberry Cookies
With my personal week from hell now officially behind me, I am in a rather celebratory mood and what better way to celebrate than with cookies? For all those who are unaware, last week I had four midterms, which was already bad enough, but I also didn’t have any time to grocery shop because I was too busy studying for said midterms, I almost got hit by a car, and I basically just didn’t sleep. Sunday night after walking out of the last of my midterms I was an absolute dead woman. By the time that I got home I was so tired that I fell asleep with all my lights on while waiting for my laundry to be done. I can honestly say it was the worst week ever. But now it’s behind me and I have time to cook and enjoy my life again (yay!). Some of you may be aware that I’ve been doing a bit of work with Gogo Quinoa over the past couple of months, if you didn’t know that, take a look at this recipe here to see what I’ve been up to ;). I developed this recipe here using Gogo Quinoa’s all purpose gluten free flour and it worked like a charm. It was actually kind of funny, the first time I tested this recipe I accidentally doubled the oil (pro tip: don’t do that) and when I pulled them out of the oven it was an absolute disaster! The second go around worked so much better and my house now smells like cinnamon and Christmas! Bonus!
xx
Ashley
Ingredients
- 1/3 cup coconut oil at room temp
- 1/2 cup coconut sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 tablespoon flax seeds + 3 tablespoons water
- 1/2 cup Gogo Quinoa All Purpose Gluten Free Flour
- 1-1/2 cups rolled oats, seperated
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper, set aside.
- In a small bowl, whisk together the ground flax and water. Set aside and allow to gel.
- Meanwhile, in a medium bowl, cream together the coconut oil, sugar, maple syrup, and vanilla, add the flax mixture once it has gelled.
- Measure out all the ingredients and add to a medium mixing bowl, leaving out a 1/2 cup of the rolled oats and cranberries. Blend the 1/2 cup of rolled oats until a fine meal is formed, add this to the other dry ingredients and stir well.
- Add the dry into the wet and, using a baking spatula, stir until well incorperated. Fold in the cranberries. Form approximately 2 tablespoons of dough into a ball, place on the baking sheet, and repeat with the remaining dough. Use the back of a fork to gently press down the cookies.
- Bake for 10-12 minutes or until lightly golden. Remove from the oven and allow the cookies to cool for a few minutes on the pan before transferring to a cooling rack. Once cooled, store the cookies in an airtight container at room temp.
