These cookies are gluten free... and more importantly... they actually have the texture of a real cookie! Imagine that. {If you've experimented with gluten free baking, you know that proper texture can be an issue.} The chewy, oatmeal raisin-like texture of these will keep you reaching for "just one more."
Ingredients
- 6 tbsp softened butter
- 1/3 cup brown sugar, lightly packed
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp water
- 1 cup GF baking mix {I used Pamela's Products brand}
- 3/4 cup GF rolled oats (not instant or quick cooking)
- 1/4 cup whole flax meal
- 1/4 cup whole flax seed
- 3/4 cup dried cranberry
- 3/4 cup chopped walnut {I only had a few tablespoons left in the pantry so mine weren't too nutty, but add as many as you want}
Directions
- Preheat oven to 350 degrees. In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, and water until fluffy.
- Mix in the flour, oats, flax, and dried fruit and nuts.
- Refrigerate the dough for about 1 hour, for the flax and oats to soften.
- Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets. Using the bottom of a drinking glass or measuring cup, flatten dough balls into 1/2 inch disks. {Dip into granulated sugar to keep from sticking.}
- Bake for 10-12 minutes until golden brown. Remove from oven and let cool on baking sheets for 10 minutes.
Adapted from King Arthur Flour
Read more from The Kitchen Prep.
