Christmas is almost upon us! My family is soaking up every
last minute we can in the dark living room with the twinkling lights from the
Christmas tree and a warm fire keeping us cozy. These are the moments I wish I
could bottle. Although, we’ve not found a way to stop time no matter how
quickly the kids are growing, we can take in deep, slow, pine-scented breaths
of gratitude. There truly is no place like home for the holidays, and today it
is my honor to share with you one more delicious holiday treat, from my home to
yours.
The slight crunch from the brown sugar, the texture of the
oats, and the tart from the cranberries, along with the decadence of the
chocolate chips make this cookie very special indeed. If Santa’s looking for a
change-up from his traditional chocolate
chip cookies, or if you’re searching for a special treat to share with your
loved ones, these holiday cookies are sure to touch that special place in your
heart. Package them up with a pretty bow, made from any number of upcycled
materials, and you’ll have a meaningful homemade gift anyone would love to
receive.
~ Warmest Wishes
Gluten-Free Oatmeal
Cranberry Chocolate Chip Cookies
Yields: approximately
21 cookies
Ingredients:
1 Tbsp. ground flaxseed meal
3 Tbsp. water
1 ½ cups gluten-free old fashioned oats
1 ½ cups gluten-free all-purpose flour (I used Bob’s Red
Mill GF All Purpose Baking Flour)
1 tsp. baking soda
½ tsp. sea salt
2/3 cup vegan butter substitute (I used Earth Balance
Organic Whipped Buttery Spread)
¾ cup brown sugar
4 oz. (113g) package sweetened dried cranberries (I used
Newman’s Own Organics Dried Cranberries)
2/3 cup semi-sweet dairy-free chocolate chips
Note: Some brands vary in whether or not the product
contains gluten. Please be sure to check the label of each of the ingredients
to make sure it is gluten-free before using.
Directions:
Preheat oven to 375?F.
Line a baking sheet with a silpat to prevent sticking, if
desired.
In a small bowl make a flaxseed egg by combining flaxseed
meal and water, stir and set aside.
In a medium bowl, add dry ingredients: gluten-free oats,
gluten-free flour, baking soda and salt. Whisk to sift and set aside.
In a large mixing bowl add vegan butter substitute and brown
sugar and beat until fluffy.
Mix in flaxseed egg until combined.
Slowly mix in dry ingredients until combined.
Stir in dried cranberries and non-dairy chocolate chips.
Drop spoonfuls of cookie dough onto cookie sheet.
Bake approximately 10-12 minutes.
Sneak Peak from My Home:
This year we decided to challenge ourselves and go for our
biggest tree yet! I’m in love with blue spruces, and their very sharp, prickly
pine needles always test me. A ladder was essential to string the lights and
hang the ornaments. Although you can’t tell from the picture our star now hangs
forward on an angle. As soon as we put the ladder away and pushed the tree into
its permanent home for the season, the star tipped. We’re leaving it! I like to
say it gives the tree character, don’t you think?
Thank you for an
amazing year together!
Silent night, Holy night
All is calm, all is bright
With so much love,
heartfelt gratitude & sweet Holiday hugs,
Wendy Irene
