An Old Favorite, Re-Visited. Chocolate Toffee Cranberry Oatmeal Cookies
2sticks Earth Balance butter substitute, room temperature
1 1/2cupscoconut sugar
2teaspoonsvanilla bean paste or vanilla extract
1 3/4cupsalmond meal
3/4cupof Johnna's gluten-free flour blend
2t. guar gum
1t. baking soda
1 1/2cupsgluten-free oats
1cupchocolate chunks(I use Enjoy Life)
1cupdried cranberries(I use Eden Organics)
Heat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper.
In bowl of stand mixer, cream Earth Balance and sugar until light and fluffy. Add egg and vanilla extract, mixing on medium until well combined.
In a separate bowl, combine almond meal, flour, guar gum and baking soda. Add a bit of the dry mixture to the stand mixer bowl, mixing on low until combined. Repeat two times, mixing in all of the dry ingredients into the mixture in the stand mixer bowl.
Add oatmeal and mix well. Last, add in chocolate chunks, cranberries and toffee pieces. Do this on low speed.
Divide the dough into three equal portions and roll into logs using plastic wrap, 1 1/2 inches in diameter. To bake, cut logs into 3/4 inch pieces. Bake on baking sheets until lightly browning on the edges, 9-12 minutes. Let cool for a few minutes on the baking sheet, then move to cooling racks.
If you do not want to bake all of the cookies at once, freeze the extra logs of dough. We like this in our small household, as it is easy to have frozen cookie dough handy and slice off just a few cookies at a time!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.