Chocolate Chip and Cranberry Oatmeal Cookies – Certified(!) Gluten-Free and Vegan


per cookie: 174 calories // 22g carbs // 9g fat // 3g protein // 3g fiber // 12g sugar

Here’s the thing.

Much like Passover nights being different from all other nights, this cookie recipe is different from my other cookie recipes.

Who are you and what have you done with my typical cookie recipe?
You know change upsets my stomach. Especially nickels.

I don’t know how to put it gently, but here goes nothing…

You turn your back on some cookies for ONE SECOND and all of a sudden they’re pile driving each other.
Outrageous behavior.

I used a high-carb dried fruit. And real sugar. And vegan butter.

You know what? That really didn’t feel as miserably terrible in every way that I thought it would! Is that because I have a high-carb dried fruit and real sugar filled cookie in my mouth while I type? Some of life’s mysteries aren’t meant to be solved.

Here’s a fun little riddle: removing something (gluten) from goods makes them substantially more expensive.
I’m going to remove the engine from my car and see if I can get a cool million for it.

The real reason that I made these cookies this way is I don’t know, I guess I kinda felt like changing things up and since this is my blog, I can feel feelings and react to those feelings any way I chose. I’m just kidding. I don’t feel feelings.

taking photos of cookies on parchment paper by a window on a breezy day?
bold move, molly. bold move.

All that being said, these still aren’t terribly high carb vegan cookies. I mean, 19g net carbs? Yeah okay. Plus these cookies are kinda big. What can I say, a leopard can’t change its spots and my dog can’t not attack children.

coaster-sized cookies for those who like a nice cookie barrier between their glass of crazy person punch and their smooth mahogany tables.

On to the yummy cookies that use overpriced certified gluten-free (I want that job – professional gluten-free certifier, always on the clock) oats and quinoa flour! Take that, gluten!

It took me a long time to realize the “GF” tagged onto recipe names is for “Gluten-Free.”
I just thought a lot of people’s girlfriends authored a lot of recipes.

CHOCOLATE CHIP AND CRANBERRY OATMEAL COOKIES
makes 18 cookies, if you ask me

Certifiably gluten-free and insane ingredients:

  • 1 1/4 cups quinoa flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder (I’ve started getting into this baking powder in cookies thing – soft and heavenly cookies away)
  • 1 tsp cinnamon
  • 1/2 cup vegan buttery sticks, softened
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons ground flax mixed with 6 tablespoons water
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free oats
  • 1 cup dark chocolate chips
  • 1/2 cup dried sweetened cranberries

We’re going to be eating cookies soon and everything will start coming up Molly:

Preheat the oven to 350 degrees. Line some baking sheets with parchment paper.

In a medium bowl, combine your flour, salt, baking soda and powder, and cinnamon. Whisk to incorporate fully.

Cream your vegan butter with the sugars. Add in about half the flax/water mix and beat well. Add the remaining flax water. Beat. Beat in the vanilla. Brutality tastes so sweet.

Mix in the oats by hand with a wooden spoon. Now mix in the chocolate chips and dried cranberries. Toss the in the freezer for a bit.

Using an ice scream scoop, scoop some cookie dough onto your prepared pan and press the mounds down to flatten them. Bake for 12 minutes or so. Eat.

It’s a cookie stack, folks. That’s a wrap.

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One comment

  1. The cookies were great. I used white chocolate chips.

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