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
- 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.
- Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
- Add the flax meal and water mixture, apple sauce and vanilla to your mixture and mix until creamy.
- Hand stir the flour, baking soda, cinnamon, salt and xantham gum in a medium mixing bowl.
- Add that flour mixture into the creamed mixture and blend.
- Stir in oats, cranberries and white chocolate chips.
- put about 1 tablespoon of dough onto an ungreased cookie sheet for each cookie leaving at least 2 inches of space between each.
- 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!
my plate of view 