And yes, if you just said that in a slightly howling, tortured Brad Pitt in Seven imitation, you and I are on the same page.
Kind of how I was feeling the other night. Just instead of looking at a head in a box, I was staring longingly at my pantry shelves. In search of a sweet treat that was also comforting, due to a slightly upset stomach.
Needless to say not much was catching my eye.
Except the oats.
Did I want oatmeal? Nah, too hot.
Overnight oats? Not quick enough.
Oatmeal cookies? Hmmm, never done them before outside of the fall. After apple picking. And even then, not really oatmeal cookies, but an apple cookie with oats.
Could this idea satisfy my somersaulting stomach?
A deeper dive into my ingredients provided inspiration in the form of dried cranberries.
Nutritious, anti-oxidant filled, and comforting. All the boxes were checked.
Now to making this happen.
Obviously I was flying blind, and yet I didn’t want to research! I wanted to trust my gut. Go with my instincts. Play with abandon.
So I did. I began to happily throw things together with confidence and fun. And it was magical!
The result: A completely satisfying, cinnamon-y pillow of goodness with just the slightest chew. Everything I have ever wanted in an oatmeal cookie!
Give these a try! Your mouth will thank you!
Cranberry Oatmeal Cookies
(makes about 30 cookies)
1 Cup Teff Flour
2 Tblsp. Tapioca Starch
2 Tsp. Xanthan Gum
1 Tsp. Baking Soda
½ Tsp. Sea Salt
2 Tsp. Cinnamon
2 ½ Cups Gluten Free Oats
1 Cup Dried Cranberries
1 ½ Cups Coconut Sugar
¾ Cup Earth Balance
1 Tsp. Vanilla Extract
Preheat oven to 350 degrees.
Lightly grease cookie sheet with Earth Balance.
In a large bowl, combine the Teff Flour, Tapioca Starch, Xanthan Gum, Baking Soda, Salt and Cinnamon.
Stir in Gluten Free Oats.
Stir in the Cranberries.
In a stand mixed fitted with the paddle attachment, cream the Coconut Sugar and Earth Balance together on high speed until light and fluffy.
Add the Eggs and Vanilla, stir on medium speed until just combined.
Add the dry mix to the sugar mixture, ½ at a time on medium speed until just combined.
Using a small ice cream scoop or a tablespoon, scoop a rounded mound of cookie mixture on to greased cookie sheet.
3-4 cookies to a row only, approx. 3 rows, depending on your tray size.
Freeze pan for 15 minutes.
Remove from freezer and bake for approximately 12 minutes.
Cookies should still be quite soft but holding together.
Don’t let this concern you! Don’t overcook these or they will become hard.
Remove from tray immediately and place on rack to cool.