I'm really excited to share this recipe! It's another one of my favorite gluten free cookies.
Call me crazy…but the dough is fabulous too.
I say call me crazy because if you have read about my food allergies you know I can't have gluten, dairy or eggs...which means my cookie dough doesn't always taste like that wonderful chocolate chip dough we know and love!! But indulge a little...this dough is good!!
I used a small size scoop to make my cookies.
|Look at all the yummy treats in this cookie dough!|
If you count weight watcher points, each small cookie has 3 points. Each larger cookie has about 5.5 points.
Chewy Chocolate-Cranberry/Cherry Cookies Makes 48-50 small cookies or 25-27
or larger cookies.
1 cup lightly packed brown sugar.
1/2 cup granulated sugar, I used beet sugar.
2 eggs, or egg replacer. I used an egg replacer.
2 tsp pure vanilla extract.
1 Tbsp milk or non-dairy substitute. I used rice milk.
1 1/4 cups flour, I used a gluten free blend. Bob's Red Mill Gluten Free All-Purpose Baking Flour.
1/4 tsp xanthan gum
1 tsp baking soda
1 tsp salt
2 1/2 cups quick cooking oats, I used gluten free.
1/2 cup quinoa flakes
1/2 cup dried cranberries or cherries. Cut cherries in half if pieces are too large.
1 cup semi-sweet regular or mini chocolate chips. I used an allergy friendly brand.
3-4 Tbsp cacao nibs, optional. (I toss these in just about all my cookies with chocolate chips)
Preheat oven to 325
I like to line my baking sheets with parchment paper, but it is optional.
In a large mixing bowl add butter or dairy free substitute, brown sugar and granulated sugar. Mix together until creamy and smooth. Add eggs or egg substitute, vanilla and milk or dairy free substitute. Mix well.
In a smaller mixing bowl, combine next 6 ingredients. Stir to blend.
Add flour mixture to creamed mixture. Mix well.
Add dried fruit and chocolate chips…cacao nibs too if you decide to give them a try. Stir well.
Drop large or small scoops of dough onto baking sheets. Bake 12 minutes for smaller cookies, add a few more minutes for larger cookies.
Remove from oven and let sit a few minutes before removing from pan. (I actually eat one right away)
Then cool completely on wire racks.
I like to make a big batch of these cookies and freeze them.
I hope you enjoy these cookies…and the dough!