Spiced Oatmeal Cranberry Cookies
These cookies make a great treat and the cranberries contain an array of cancer-fighting antioxidants. The deep red pigments also protect against cancer. In the fall, raspberries make a comeback and you can try substituting cranberry for raspberry too. Feel free to substitute the brown sugar with 1/4 cup of date sugar or 1/2 cup agave nectar. (If using agave, reduce the 1/2 cup nondairy milk by a tablespoon.) Makes 27 cookies
- 3/4 cup organic butter or coconut oil
- 1 cup sweetened dried cranberries
- 3 cups quick-cooking or rolled oats
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon aluminum-free baking powder
- 1 1/4 cups gluten-free flour
- 1/2 cup nondairy milk (almond, coconut, nonGMO soy)
- 1 teaspoon vanilla extract
- 1/2-2/3 cup brown sugar (use 1/2 c for less sweet version)
- butter or oil to coat pan
- Preheat oven to 350 F.
- Cream together butter and sugars until smooth. Add vanilla and nondairy milk and mix well.
- Add flour, baking powder, and spices until well mixed, then stir in oats and cranberries.
- Spoon 1 1/2-inch balls onto a lightly greased pan and bake for 14 to 18 minutes, or until done.