Here’s the thing.
Much like Passover nights being different from all other nights, this cookie recipe is different from my other cookie recipes.
I don’t know how to put it gently, but here goes nothing…
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.
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.
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.
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!
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.