Cranberry Oatmeal Chocolate Chip Cookies

I got excited yesterday when I bought gluten-free oats for the first time. I hadn’t had any in months and love them in cookies, granola and crisps. This recipe is one of many delicious combinations involving chocolate and dried fruits. Tart fruits like cherries and cranberries are always a good combo, and some of the more exotic combinations like chocolate and dried mango bits are surprisingly good, too. Use this recipe as a guide and experiment with adding your own favorite dried fruits or nuts.

2/3 c vegan margarine (I use Earth Balance Original Whipped)
⅛ c canola oil
1 c dark brown sugar
3 tbsp maple syrup
1 tbsp vanilla
2 tbsp flax seed meal dissolved in ¼ c soymilk* (see note below about “eggs”)
1 tsp salt
1 ½ c gluten-free oats (Bob’s Red Mill are easy to find)
1 c sorghum flour
½ c rice flour
1 tsp xantham gum
1tsp baking soda
1 c dried cranberries (dried tart red cherries are also good)
1 c vegan chocolate chips
*Optional: add ½ c of almonds or walnuts

· Preheat oven to 375°F.
· Heat ¼ c soymilk for 30-45 sec. in microwave. Add 2 tbsp flax-seed meal making sure it is covered by the soymilk. Let sit.
· Cream margarine, oil, brown sugar, maple syrup and vanilla with a mixer or by hand until integrated.
· Whisk the flax-seed mixture with a fork until it is free of lumps and has a gelatinous consistency.
· Add flax-seed meal mixture to creamed margarine and sugar.
· Add oats to wet ingredients.
· Combine flours with salt, baking soda and xantham gum in a separate bowl.
· Slowly incorporate dry ingredients into wet, blending on low speed.
· Mix in chocolate chips, cranberries and nuts if desired.
· Use a tbsp to roll the dough into balls and place on a cookie sheet.
· Press flat with the palm of your hand. (This is easiest if your hand is wet.)
· Bake at 375°F for 10-12 minutes. (Longer if you prefer crisp cookies to chewy ones.)