“These cookies taste like Christmas”- Sonia.
“You know what, if you went to a store and asked for fall cookies-this would be exactly what you would get.”-Phil
“Mmm, they’re good”-Mom
As much as I’m straining to write more here-there’s really no other way to describe these cookies other than little blissful bites of holiday spirit.
Speaking of holiday spirit, I need a vacation, asap. Junior year is just as difficult as predicted, which why my little blog is so neglected. So sorry! I’ve made many recipes recently, but I just haven’t had the time to blog about them. 😥 Luckily, now that my first English essay of the year is done (essays consume me. I’m the world’s slowest writer), I ought to have a bit more time for Chomps of Life. 🙂
Anyways, since I have to get back to history, I’m going to leave you with the recipe. These cookies are a perfect way to celebrate the beginning of fall, and they’re healthy too (well, they have white chocolate chips, but that could always be subbed for say, cocoa nibs or raisins). The actual cookie base itself is sugar free, gluten free, and vegan. Woah! Admittedly I’m not a health food blogger, and I doubt I could ever be one, but I like to mix it up with some more health conscious recipes here and there. Well, as long as they’re delicious.
Oatmeal Cranberry White Chocolate Cookies
1. In a large bowl, sift together:
- 1 cup of Pamela’s Gluten Free Flour* (or all purpose flour)
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice and nutmeg
- ½ tsp ginger
2. Add to the dry ingredients:
- 2 cups of old fashioned oats
3. Cream together until light and fluffy:
- ¼ cup vegan butter, melted* (real butter fine too!)
- 1/8 cup milk
- 1 ½ tsp dry egg replacer (or 1 egg)
- 1 ½ cups coconut palm sugar
- ¼ cup maple syrup (if aiming for a sugar free recipe, sub with sugar free pancake syrup)
3. Add the dry ingredients to the wet ingredients and combine with a spatula. The dough will be very dry (but still formable into balls).
4. Mix in:
- 1 cup white chocolate chips***
- 1 cup dried cranberries (raisins if making the recipe sugar free)
5. Measure the cookies into 1 tablespoon sized balls, gently flatten on a baking sheet, and bake at 350 degrees for eight minutes. Enjoy with a glass of milk (or soymilk).
*Other gluten free mixes will work as well, just make sure xanthan gum is an ingredient (if it’s not, you’ll need to add ½ tsp xanthan gum).
**If working with a drier dough does not appeal to you, add up to ½ cup more melted butter for a more traditional cookie dough
*** I should add that white chocolate chips are neither sugar free nor vegan, so if making this recipe for someone that is, the white chocolate can be subbed with sugar free white chocolate, sugar free semi sweet chocolate, vegan chocolate chips, cocoa nibs, or just left out, because the cookies are already darn delicious without them.