Well, as I have said before, my grandma eats gluten-free, so I am always trying new gluten-free recipes. One thing that is always hard to find is good gluten-free desserts. Most cakes and cookies are quite grainy or gritty tasting due to the lack of flour and the use of starches or nut flours. These cookies are not gritty at all! Chewy and nicely fruit-flavored, they are packed with antioxidants, fiber, and "friendly fats" from cranberries, oats, flax, and walnuts. You don't have to have a gluten intolerance to enjoy these!!!
Oatmeal and Flax Cranberry Cookies
Recipe from: http://www.kingarthurflour.com
6 T. softened butter
1/3 c. brown sugar
1 t. vanilla extract
1/2 t. ground cinnamon
1/4 t. baking soda
1/4 t. salt
2 eggs
2 T. water
1 c. gluten-free all-purpose flour (If using a baking mix, omit baking soda)
3/4 c. rolled oats
1/4 c. flax meal
1/4 c. whole flax seed
3/4 c. dried cranberries
3/4 c. chopped walnuts
In a medium bowl, mix together the butter, brown sugar, vanilla, cinnamon, baking soda, salt, eggs, and water.
Mix in the flour, oats, flax, dried fruit, and nuts. Refrigerate for 1 hour to let the flax and oats soften.
Preheat oven to 350F. Scoop the dough using a tablespoon cookie scoop onto greased or parchment lined baking sheets. Press dough to about 2" disks about 1/2" thick. Bake cookies for 10-12 min. until golden brown. Remove from oven and let cool on wire rack.
Makes about 2 doz. cookies.
Making your own gluten-free flour blend-
Whisk together 6 cups stabilized brown rice flour; 2 cups potato starch; and 1 cup tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
I use Pamela's Pancake and Baking Mix for almost all of my gluten-free baking. Its very handy because all the flours are already blended and it doesn't have that gritty texture.
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