These colorful cookies are as delicious as they are pretty. Dip cooled cookies into melted white or dark chocolate for a decadent treat. Baked cookies can be frozen up to 3 months. These cookies can be made egg-free; see instructions.
For Egg-Free Oatmeal Cranberry Cookies, omit 1 egg and egg white. Reduce butter to 6 tablespoons. Combine 1½ tablespoons flax meal with 4 tablespoons hot unsweetened applesauce; let cool 5 minutes. Use this mixture to replace the egg and egg white in step 1. If the dough is too sticky when handling, dust hands generously with flour blend.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
- ½ cup (1 stick) unsalted butter, softened, or Spectrum non-hydrogenated shortening
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg white
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free quick oats (purity protocol)
- 1 cup Beth’s Cookie Flour Blend
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup dried cranberries or raisins
1In a large bowl, beat together butter, brown sugar and granulated sugar until fluffy, about 1 minute. Add egg, egg white and vanilla and beat 2 to 3 minutes or until batter is smooth and volume has increased.
2In a medium bowl, whisk together oats, flour blend, baking soda, baking powder and salt. Add to butter mixture, 1 cup at a time, beating to combine. Fold in dried cranberries.
3Refrigerate 30 to 60 minutes.
4Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
5Drop chilled dough in tablespoon-size mounds onto prepared cookie sheets, leaving 1 inch between cookies. Flatten dough slightly.
6Place in preheated oven and bake 12 to 14 minutes.
7Remove from oven and let cool 5 minutes before transferring to a wire rack to cool completely. When cool, decorate cookies as desired or enjoy as is.