Gluten Free Oatmeal Cranberry Cookies



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Preparation Time1 hr. 30 minutes

Servesdepends on cookie size, about 24 cookies

1 cup vegetable shortening, melted
1.5 cups, packed brown sugar
2 large eggs
2 teaspoons bourbon vanilla
1 cup Hodgson Mill Soy Flour
1 1/4 cup Hodgson Mill Rye Flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground clove
1 tablespoon vegetable oil
3 tablespoons boiling water
3 cups oats
1 cup fresh cranberries
1 cup finely chopped walnuts

1. Put your well-packed brown sugar into a large mixing bowl. Pour the warm, melted vegetable shortening over the sugar and cream together.

2. Add eggs one at a time, followed by the vanilla.

3. Combine flours, salt, baking soda, and spices. Stir into sugar/fat mixture. Make sure all ingredients are mixed well.

4. Add one cup of the oats, followed by the vegetable oil and one teaspoon of boiling water. Stir well. Repeat process until all oats and boiling water have been added.

5. Add the chopped nuts, and stir well. Gently stir in fresh cranberries. Be careful to bruise or break as few as possible.

6. Chill the dough for an hour. At the half-hour mark, stir the dough around a bit to ensure even chilling. If you can, chill a small piece of marble as well. You can set the bowl on the piece of marble while portioning out the cookies onto the baking sheet.

7. Preheat oven to 375 F. Grease your favorite cookie sheet, and use a tablespoon to make perfect round, same-sized cookies. Bake for 8-13 minutes. Allow to cool before removing from the pan.

You can opt out of the cranberries and the nuts if you wish. Or you can add raisins or your preferred nut.

Oct 25, 2010 2:14:05 AM Amanda said...

I know I have two oatmeal cranberry cookie recipes. I prefer this one to the other. I\'ve had to do a lot of experimenting with gluten free recipes to get things right. I think I found perfection with these :-)

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