Gluten Free Cookies

Friday, September 14

The Kitchen Prep

Feeds 12

6 tablespoons softened butter
1/3 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons water
1 cup GF baking mix {I used Pamela’s Products brand}
3/4 cup GF rolled oats (not instant or quick cooking)
1/4 cup whole flax meal
1/4 cup whole flax seeds
3/4 cup dried cranberries
3/4 cup chopped walnuts {I only had a few tablespoons left in the pantry so mine weren’t too nutty, but add as many as you want}

1. Preheat oven to 350 degrees. In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, and water until fluffy.
2. Mix in the flour, oats, flax, and dried fruit and nuts.
3. Refrigerate the dough for about 1 hour, for the flax and oats to soften.
4. Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets. Using the bottom of a drinking glass or measuring cup, flatten dough balls into 1/2 inch disks. {Dip into granulated sugar to keep from sticking.}
5. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on baking sheets for 10 minutes.


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