About the recipe: This recipe is the perfect Christmas treat! Whether you want to leave these babes out for Santa or gobble them up yourself, they are sure to delight! This recipe is easily made dairy free by substituting a dairy free butter alternative, like Smart Balance Original. You can use another gluten free flour blend if you like, but these cookies really do work best with Bob’s Red Mill 1-1 Gluten Free Baking Flour. If you do use another one, just be sure it contains xanthan gum!
1 cup butter, melted (SEE NOTE ABOVE)
¾ cup white sugar
¾ cup pure maple syrup
1 ½ cups Bob’s Red Mill 1-1 Gluten Free Baking Flour (SEE NOTE ABOVE)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
3 cups rolled oats
1 cup dried cranberries
In a medium sized bowl sift together butter, sugar, and syrup. Beat in eggs and set aside. In a large bowl sift together flour, baking soda, salt, and spices. Pour in butter mixture and mix until well combined. Stir in oats and cranberries.
Allow batter to sit for 5-10 minutes to allow oats to soften. While oats soften, preheat oven to 350 degrees and line a cookie sheet with parchment paper. After the allotted time, scoop batter onto the prepared pan by rounded teaspoon. Bake in preheated oven for 11-14 minutes, or until the edges of the cookies are golden. Cool on wire racks.