Cookies are a perfect gift. They’re relatively inexpensive and easy to make, and will please just about everyone. I mean, really, who doesn’t like cookies?? They can be altered to meet anyone’s dietary requirements. Allergic to nuts, leave them out. Hate cranberries...substitute raisins. There are lots and lots of gluten free recipes out there in blog land, just google your favorite kind. I’m working on some raw food cookies that will make delicious, well appreciated gifts.
Today I made some cranberry pecan oatmeal cookies. I also added some chocolate chips...Mr RK requests that all cookies be make with chocolate chips, so I threw in a handful. You can easily make these into cinnamon raisin oatmeal cookies or any other type that makes you happy.
They’re crispy and chewy, and filled with good ingredients. I sweetened them with agave and honey and a little brown sugar. You can omit the honey if you’re making these for a vegan. I used white whole wheat flour and lots of oatmeal. There’s no dairy or eggs in these cookies, and therefore, no cholesterol, and vegan friendly.
These festive holiday cookies will also work perfectly for parties, bake sales or as a treat for co-workers. Maybe you just want an afternoon snack. This recipe makes 12 cookies. You may want to double or triple the recipe it this time of year, or try my chocolate molasses ginger cookies.
Cranberry Pecan Oatmeal Cookies
Makes 12 cookies - Use organic ingredients whenever possible.
4 tablespoons Earth Balance non-hydrogenated butter substitute
1/4 cup honey or agave*
1/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1/2 cup white whole wheat flour
3/4 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans
1/4 cup dried cranberries
1/4 cup chocolate chips (optional)
Preheat your oven to 350˚
In a bowl (I use a stand mixer) beat together the Earth Balance, honey or agave, sugar and vanilla.
In another bowl, whisk together the flour, oats, baking soda, and salt.
Stir the flour mixture into the butter mixture.
Add the chocolate chips, if you’re using them as well as most of the cranberries and pecans.
Reserve some of the cranberries and pecans for the the tops of the cookies.
Roll the dough into golf ball size balls and flatten slightly.
Decorate with remaining pecans and cranberries.
Bake for 11 minutes. The longer you bake them the harder/crisper they will be, so time them.
*if you spray your measuring cup with a little oil before you measure the honey/agave, it will slide right out.