Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Saturday, February 9, 2013

Oatmeal Cranberry Cookies

These yummy Oatmeal Cranberry Cookies are adapted from the same oatmeal cookie recipe my mom used when I was a kid. I have great memories of coming home from school to the sweet smell of freshly baked cookies cooling on the counter. I could hardly wait to drop my book bag and sit at the kitchen table with a glass of milk and warm cookies. (Yes, we were THAT family!) I hope you can create some great memories of your own with warm Oatmeal Cranberry Cookies straight from the oven. Enjoy!
Ingredients
1/2 cup coconut oil
1 cup brown sugar
1 egg
1 t pure vanilla extract
3/4 t salt
1/2 t baking soda
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 cup soy flour
3 cups oats
1/2 cup dried cranberries

Directions
Preheat oven to 350 degrees. Spray baking sheets with cooking spray.

Beat together coconut oil, brown sugar, egg, water, and vanilla until creamy.

Sift together flours, salt, baking soda and add wet mixture, blending well. Stir in oats and dried cranberries.

Drop by rounded teaspoonfuls on greased baking sheet.

Bake at 350 degrees for 12-15 minutes.
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