Cranberry Oat Gingerbread Cookie Recipe2 cups of gluten-free rolled oats 1 cup of buckwheat flour (or other whole grain flour)3 TB of flaxseed meal (or chia seed meal)2 ts. of baking powder1 ts. of baking soda1/2 ts. of sea salt1 1/2 ts. of pumpkin pie spice blend1 cup of dried coconut palm "sugar" (or substitute 1 cup sucanat, or 1/2 cup of agave)
1 ts. of pure vanilla3 TB of So Delicious coconut milk beverage or other milk product2 TB of unsweetened applesauce (or 2 more TB's of coconut milk beverage)1 TB of agave nectar 1/2 cup of melted coconut oil
1/2 cup of dried cranberries
Mix all of the dry ingredients first together in a large mixing bowl. Then add the wet ingredients and mix well, the dry and wet will have to sit together for a minute to let all the ingredients soak into each other and blend well. It is a pretty sticky batter and that is ok. Lastly, add the dried cranberries and mix well. Use a TB to spoon out the cookie dough onto a parchment papered pan. Bake 12 to a pan, in a pre-heated 350 degree oven for 12-15 minutes. Pull from the oven and do not touch.... let 5-10 minutes go by before you moved from the pan, so that the cookies can dry and sit so to avoid crumbling. These will be perfectly chewy and crispy then. Then, move from the pan and start again, this recipe makes about 24 cookies. A tip before you put them in the oven would be to press them down just slightly on the pan so that they spread better, but really, these vegan cookies are so yummy without the eggs that you won't even notice. And because I love cookies so much at Christmastime, I made a variety last December that I will be making again for sure... Chocolate Chip Macaroons Chocolate Coconut Almond Cookies Scottish Shortbread Cookies Spicy Molasses Cookies Hazelnut Currant Cookies
And, these probably won't make it till Christmas Eve under the tree for Santa, sooooo... it's time for sharing with friends and family!
Hope you have a warm and cozy day!
Much love to you!xoxo