my plate of view

Cranberry and White Chocolate Chip Oatmeal Cookies – Wheat Free, Egg Free, Dairy Free, Tree Nut Free, Soy Free

Enjoy this fun take on a classic oatmeal cookie.

Ingredients 

• 1 cup of dairy free shortening (I used Earth Balance soy free buttery spread)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons of water
• 1 tablespoon of flax meal
• 3 tablespoons of applesauce
• 1 teaspoon of vanilla
• 2 3/4 cups all purpose gluten free flour (I used King Arthur gluten free flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon of salt
• ¼ teaspoon xantham gum
• 3 cups of old fashioned oats
• 1 cup of fresh cranberries quartered (I tried this with craisins and this works if you don’t have fresh cranberries on hand)
• 1 cup of white chocolate chips (I used Enjoy Life brand)

Directions

1. Combine water and flax meal in a small bowl and mixed together. Then allow the mixture to sit for a few minutes until it thickens like an egg white.
2. Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
3. Add the flax meal and water mixture, apple sauce and vanilla to your mixture and mix until creamy.
4. Hand stir the flour, baking soda, cinnamon, salt and xantham gum in a medium mixing bowl.
5. Add that flour mixture into the creamed mixture and blend.
6. Stir in oats, cranberries and white chocolate chips.
7. put about 1 tablespoon of dough onto an ungreased cookie sheet for each cookie leaving at least 2 inches of space between each.
8. Bake in an oven preheated to 350°F for 8 minutes, be careful not to overcook. Let stand on a cookie sheet for a few minutes before removing.

That’s my plate of view, enjoy!