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

Ingredients:

• 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

1. Preheat oven to 350 F.
2. Cream together butter and sugars until smooth. Add vanilla and nondairy milk and mix well.
3. Add flour, baking powder, and spices until well mixed, then stir in oats and cranberries.
4. Spoon 1 1/2-inch balls onto a lightly greased pan and bake for 14 to 18 minutes, or until done.